Pumpkin Galette

Kitty FloridoOctober 2, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Lately I’ve been wating to make something with pumpkin that was not a pumpkin bread, muffins or soups. Even though we love a good pumpkin soup, or a delicious dessert – I really wanted to go beyond those recipes. So, here’s a great an amazing discovery thatI think I’ll be serving during the holidays: A Pumpkin Galette, made with caramelized onions and browned butter.

The recipe is easy, really, not much to think about. I usually have in the freezer a batch of our pie dough frozen – which you could substitute with store bought. You really need only half of the recipe, as we only need it for the base. Make sure that you defrost the dough the night before if frozen. Now, the next “big” step would be caramelizing onions.

I have to confess that I missed making them ahead, but honestly, two medium sized onions and about 10-12 minutes, and I had them just as I needed them. We’ve made them with yellow and red onions, but turn out delicious. Just peel, slice them and cook with a bit of butter in a pot, after they are transluscent, add a bit of water and continue mixing until they they change color and caramelize. Set them aside and you;ve done the hardest thing from it all.

Now for the fun part: putting it all togehter. Stretch the pie dough, and set aside. Then in the same pot where you prepared your onions, heat the butter until it sizzle, foams, and turn into a golden color. Take off the heat, add the minced sage and the pumpkin puree. Mix until everything is combined, then move to a bowl, mix a few more times so the mix cools down, and you’ll add the egg. Season, mix. Now take all that and place it in the center of the pie dough. top with onions, cheese and sage. Add a bit of spiced honey, fold edges and to the oven. That’s it! Clean up will be faster then the time it takes to bake.

I think this will go wonderfully for a different sidedish for any holiday (thanksgiving of christmas dinner) – and it’s pretty to serve as is at the table.

Kitty

Pumpkin Galette

Ingredients:
½ recipe chilled Paté Brisée (Pie Dough)
6 tablespoons unsalted butter
1 tablespoon fresh sage, very finely chopped, plus for topping
2 cups pumpkin puree
1 egg for the filling, plus one more for the eggwash
1 teaspoon kosher salt
1 cup caramelized onions
4-oz. feta cheese
2 tablespoons spiced honey
1 tablespoon milk or cream, for the eggwash

Directions:

Melt the butter in a pan over medium heat. to brown the butter, it will sizzle, foam and finally turn a golden color and smell nutty. This takes about 5-6 minutes. Remove from heat and add the minced sage. Add the pumpkin puree to and mix until throroughly combined. Transfer mix to a bowl and keep mixing until it cools down. Add the egg and salt, and stir until all is fully incorporated.
Preheat the oven to 425ºF. Roll out the dough to an 12-in. circle and transfer to a parchment lined baking sheet. Spread the prepared pumpkin mix in the center, leaving a 2-in. border around. Distribute the caramelized onions evenly over the pumpkin, then crumble the feta cheese on top. Drizzle with the spiced honey, place the sage leaves over top. Gather and fold the dough up around the sides to enclose the filling. Brush the exposed dough with the egg wash.
Bake for about 25-30 minutes or until the crust is golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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