Pumpkin Galette
This savoury pumpkin galette is a golden-crusted centrepiece perfect for weekend lunch. Roasted pumpkin is layered over a bed of tangy cream cheese, topped with sweet, caramelised onions, fragrant thyme, and crumbled feta — all wrapped in a buttery, flaky pastry. It’s rustic, rich in flavour, and effortlessly elegant.
How long will it take?
2 Hours
What’s the serving size?
Serves 4
What do I need?
- 300 g Kent pumpkin
- 1-2 tsp olive oil
For the dough
- 1 ¼ cups plain flour
- ½ tsp salt
- 120 g cold unsalted butter, cubed
- ¼ cup iced water (more if needed)
For the filling
- 1 tbsp olive oil
- 1 tbsp butter
- 2 medium brown onions, thinly sliced
- 1 tsp sugar
- ½ tsp ground nutmeg
- ½ tsp freshly ground black pepper
- ½ tsp salt
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme), plus extra for garnish
- ½ cup cream cheese, softened
- ½ cup crumbled feta, plus extra to serve
- 1 egg, lightly beaten
- 1 ½ tbsp sesame seeds
How do I make it?
- Preheat oven to 200C. Peel and chop pumpkin into cubes and spread them on a single layer on a baking tray. Drizzle with oil and cook for 25 – 30 minutes, turning once or until they are cooked through. Set aside.
- Make the Dough by combining flour and salt in a mixing bowl. Add cold butter and rub it into the flour and salt with your fingers until it resembles coarse crumbs.
- Slowly add iced water, mixing until the dough comes together. Form into a disc, wrap in clingfilm, and chill in the fridge for 30 minutes.
- Caramelise the onions by heating a frying pan over medium heat. Add olive oil and butter, and allow the butter to melt. Add onions and a pinch of salt, then cook for 10 – 15 minutes, stirring occasionally. Sprinkle in the sugar and continue to cook until deep golden and caramelised (about 25 – 30 mins total). Set aside to cool.
- In a bowl, mix together pumpkin, salt, pepper, nutmeg and thyme.
- On a floured surface, roll out dough into a 30-centimetre rough circle. Transfer to a baking tray lined with baking paper.
- Spread the cream cheese in a thin layer over the dough, leaving a 5-centimetre border.
- Add the pumpkin mixture on top of the cream cheese.
- Scatter caramelised onions over the pumpkin.
- Sprinkle crumbled feta evenly.
- Fold the dough edges over the filling, leaving the centre exposed. Brush the crust with egg and sprinkle with sesame seeds.
- Bake in 200C oven for 35 – 45 minutes, or until the crust is golden brown and the filling is set.
- Let the galette cool slightly before slicing.
- Garnish with extra thyme leaves and feta crumbles.
- Serve warm or at room temperature.
