Savory Pumpkin Galette

This savory pumpkin galette is a rustic, free-form tart with a flaky crust, a nutty walnut-sage-Parmesan filling and a fan of tender roasted pumpkin wedges on top. It looks like a showstopper, but it's really just pie crust folded around two simple fillings, which makes it a perfect vegetarian main for Thanksgiving or any cozy fall dinner.

Key Ingredients & Substitutions

• Pie pumpkin. Use a small sugar or pie pumpkin, not a big carving pumpkin, which is watery and bland. Half of a small pumpkin gives you plenty of thin wedges. You can leave the skin on; it softens as it roasts and gives the top of the galette those pretty orange-and-gold stripes.
• Walnuts. Lightly toasted walnut pieces form the base of the filling. Pecans or toasted pumpkin seeds work well if that's what you have.
• Parmesan cheese. Adds a salty, savory bite to the walnut layer. Pecorino Romano or aged Asiago are good swaps, and a vegan parmesan works for a dairy-free version.
• Fresh sage. Sage and pumpkin are a classic fall pairing. If you only have dried sage, use about 1 teaspoon, since it's much stronger than fresh.
• Olive oil. Just enough to bring the walnut mixture together into a coarse, pesto-like crumble.
• Pie crust. A refrigerated store-bought crust keeps this easy, but a homemade crust like our coconut oil pie crust is even better.
• Egg yolk. Beaten with a little water, it gives the crust a glossy, golden finish. Skip it or use a splash of plant milk if you're keeping things egg-free.

Helpful Tips

Slice the pumpkin thin and even. Aim for wedges about ¼ inch thick so they roast evenly and bend into a neat fan on top of the galette. A sharp chef's knife and a steady cutting board make this much easier; halve the pumpkin, scoop out the seeds, then cut it into thin crescents.

Roast until tender, not browned. The pumpkin bakes a second time inside the galette, so pull it from the oven when a fork slides in easily but before the edges get dark or crisp. A light coating from an oil mister keeps the wedges from drying out without making them greasy.

Keep the filling coarse. Pulse the walnuts, Parmesan, sage and olive oil in a food processor just until it looks like damp, chunky crumbs. If you go too far it turns into nut butter and gets heavy under the pumpkin.

Leave a border and take your time with the fan. Spread the filling to within an inch of the edge, then overlap the pumpkin wedges in a circle, trimming any pieces that stray into the border. That clean margin is what you fold up over the filling. Assembling on a sheet of parchment paper means you can slide the whole galette onto a board once it's baked.

Keep the dough cold. A chilled crust bakes up flakier and holds its folds better. If your kitchen is warm and the dough gets soft while you're arranging the pumpkin, pop the assembled galette in the fridge for 10 to 15 minutes before brushing it with egg wash (a silicone pastry brush is handy here) and baking.

Variations

• Vegan pumpkin galette. Use a dairy-free crust (most refrigerated crusts are, but check the label, or make our coconut oil pie crust). Swap the Parmesan for 3 tablespoons of nutritional yeast or a vegan parmesan, and brush the crust with plant milk or olive oil instead of egg yolk.
• Butternut squash galette. Peel a butternut squash and slice the neck into thin half-moons. It roasts in about the same time as pumpkin; our guide to roasting butternut squash covers the basics.
• Delicata or acorn squash. Delicata rings look beautiful fanned across the top, and the thin skin doesn't need peeling. Acorn squash works too; cut it into thin wedges and leave the skin on.
• Add cheese. Crumble goat cheese or dot small spoonfuls of ricotta between the pumpkin slices before folding the crust for an extra-creamy galette.
• Caramelized onion. Spread a layer of slow-cooked caramelized onions over the walnut filling before adding the pumpkin for a sweeter, deeper flavor.
• Sweet and savory finish. Drizzle the baked galette with a little maple syrup or hot honey and sprinkle with flaky salt and fresh thyme.

Serving Ideas

Cut the galette into wedges and serve it warm or at room temperature. As a main dish it feeds about four, especially with a crisp green salad alongside. A bright, tangy salad like this delicata squash and kale salad with citrus-maple vinaigrette balances the rich, buttery crust. A bowl of soup on the side turns it into a hearty fall supper.

On a holiday table, this is the vegetarian main that holds its own next to all the sides. Serve it with vegan stuffing, roasted Brussels sprouts and a pitcher of vegan mushroom gravy. Cut into smaller slices, it also works as a side dish or an appetizer for about six. Planning a completely plant-based feast? our Vegan Thanksgiving Cookbook has a full menu.

Make-Ahead & Storing

To get ahead, roast the pumpkin wedges and make the walnut filling up to 2 days in advance and keep them covered in the fridge, then assemble and bake on the day you serve. Leftover galette keeps in an airtight container in the refrigerator for 3 to 4 days. Reheat slices on a baking sheet at 350°F for about 10 minutes to crisp the crust back up; the microwave works, but the pastry will soften.

You can freeze the baked galette, whole or in slices, for up to 2 months. Cool it completely, wrap it tightly in plastic wrap and then foil, and thaw overnight in the fridge. Reheat at 350°F for 15 to 20 minutes, until warmed through and the crust is crisp. The pumpkin will be a little softer after freezing, but the flavor holds up well.

More Savory Galettes & Tarts

If you loved this recipe, here are a few more you might enjoy:

• Caramelized Onion Galette
• Roasted Brussels Sprout and Grape Galette
• Brussels Sprout and Apple Tart with Walnut Pesto
• Roasted Pumpkin Crostata
• 40 Vegetarian Main Dishes for Thanksgiving

📖 Recipe

Savory Pumpkin Galette

from Oh My Veggies

A rustic savory pumpkin galette with a flaky crust, a walnut, sage and Parmesan filling, and a fan of tender roasted pumpkin wedges. An impressive vegetarian main for Thanksgiving or any fall dinner.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 4 servings

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Equipment

• Food processor
• Baking sheet
• Parchment paper
• Pastry Brush

Ingredients 

US Customary - Metric

• ½ small pie pumpkin, seeds removed, cut into ¼-inch wedges
• olive oil mister or cooking spray
• salt and pepper, to taste
• ½ cup walnuts, pieces, lightly toasted
• ½ cup Parmesan cheese, finely shredded
• 2 tablespoon olive oil
• 1 tablespoon chopped sage, fresh (or 1 teaspoon dried)
• 1 pie crust, refrigerated store-bought or homemade
• 1 egg yolk, beaten with 1 teaspoon water

Instructions

• Preheat the oven to 400°F. Lightly spray a rimmed baking sheet with oil or cooking spray.
• Arrange the pumpkin wedges in a single layer on the baking sheet. Spray the tops with oil and season with salt and pepper. Roast for 20 to 25 minutes, until a fork slides in easily but the wedges aren't browned. Let cool slightly while you make the filling. Leave the oven on.
• Add the walnuts, Parmesan, olive oil and sage to a food processor. Pulse until the mixture looks like coarse, damp crumbs (don't process it into a paste). Season with salt and pepper to taste.
• Line a baking sheet with parchment paper and unroll or roll out the pie crust into a 12-inch round on top. Spread the walnut filling over the crust, leaving a 1-inch border all the way around.
• Arrange the pumpkin wedges in overlapping circles on top of the filling, trimming any pieces that extend into the border.
• Fold the border of dough up and over the edge of the pumpkin, pleating it as you go. Lightly spray the exposed pumpkin with oil and brush the crust with the egg yolk mixture.
• Bake for 35 to 40 minutes, until the crust is deep golden brown. Let the galette cool on the baking sheet for 10 minutes before slicing into wedges. Serve warm or at room temperature.

Notes

Serving size: Serves 4 as a main dish or 6 as a side or appetizer.

Squash swaps: Thin half-moons of peeled butternut squash, delicata rings or acorn squash wedges all work in place of pie pumpkin, with about the same roasting time.

To make it vegan: Use a dairy-free pie crust, replace the Parmesan with 3 tablespoons nutritional yeast or vegan parmesan, and brush the crust with plant milk or olive oil instead of egg yolk.

Make ahead: Roast the pumpkin and make the walnut filling up to 2 days ahead; refrigerate separately, then assemble and bake.

Storage: Refrigerate leftovers for 3 to 4 days or freeze for up to 2 months. Reheat at 350°F until warmed through and crisp.

Nutrition (estimated per serving)

Calories: 462kcalCarbohydrates: 35gProtein: 12gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gCholesterol: 57mgSodium: 378mgPotassium: 707mgFiber: 3gSugar: 5gVitamin A: 14638IUVitamin C: 15mgCalcium: 222mgIron: 3mg

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: pumpkin galette, savory galette, Savory Pumpkin Galette, vegetarian main dish, vegetarian Thanksgiving main

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