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
Ingredients
- 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.
Lena says
Oh beautiful. We don't celebrate Thanksgiving here, but I am already thinking about what to make for me and my sister for my first Christmas as a vegetarian. I am really looking forward to your Thanksgiving suggestions.
And I have to say I don't understand the compulsion to add bacon to everything. Even when I still ate meat, I thought it was too much. Oh well, I like this galette better without bacon.
Kiersten says
Well, I just found out that in Europe, there's no such thing as vegetarian Parmesan cheese, so if you do make this, make sure you make it with a different cheese! 🙂 I think bacon is over-rated too. Now I see it added to desserts all the time--gross!
Lena says
I know, it is kind of annoying. They cant make it vegetarian and call it parmesan. We sometimes still buy it, it is a bit difficult finding a reasonable substitute.
Kiersten says
I'm sure the vegetarian kind I buy is completely inauthentic, but it tastes good to me. 🙂
Anele @ Success Along the Weigh says
Looks delish! I've gotta have turkey on Thanksgiving but this would be a great dessert because the store bought pie my aunt brings isn't inspiring. (Though my gingersnap pumpkin pie that I keep away from everyone is AWESOME and no I'm not sharing that either. There are some things you want people to be jealous of, like you said. Heh heh!)
Oh yeah, this would be really good with some pancetta. What? 😉
Kiersten says
I think my family always does store bought pumpkin pie, but I love pumpkin pie so much I don't even care. 😀
And I don't mind that people want to add meat to all my recipes. I just think it's kind of funny...
mary @ what's cookin with mary says
Such a pretty dish! I really love the fanned pieces of roasted pumpkin. I didn't know you could eat the skin. I had roasted a green acorn squash yesterday for dinner and the skin was calling to me so I ate some and it was actually good, but was nervous that I shouldn't be eating it...
Kiersten says
Yes! I just discovered that you could eat pumpkin skin too. It gets nice and crispy when roasted, kind of like acorn squash skin. Some other winter squash skin isn't so good for eating, like butternut squash. Although when I mentioned that in a post, people commented that they eat it all the time. But it's a little too thick for me!
Angie@Angie's Recipes says
This is a very different and beautiful galette. I love the walnut sage pesto filling.
Kiersten says
The filling was my favorite part. I might have eaten some of it right out of the food processor with a spoon. 😉
Alyssa | Queen of Quinoa says
This looks so good! Can't wait to try and recreate it gluten-free!
Kiersten says
I think it would be pretty easy to do--the only thing with gluten is the crust! 🙂
Robin says
Wow - this looks so fancy schmancy. No, we're not vegetarians in our house, so we'll be chowing down not only a turkey, but a ham, too - but this might be a nice addition for people to have on the side. You know, instread of squash or sweet potatoes.
Kiersten says
It would definitely be a good side for the meat eaters too!
Jackie @ The Beeroness says
I love this. When I was veg I had no problem not eating Turkey on thanksgiving, I still have no problem passing it up, there is so much better stuff at Thanksgiving. I would much rather have this! And I love that you left the skin on, it's so pretty.
Kiersten says
Thank you! The skin gets nice and crispy when roasted--I love it!
Shirley says
I'm LOL here! People do *not* write "I would use homemade pie crust," that would be terrible. Even as a meat eater I don't understand the compulsion to add bacon to everything, especially desserts. I told my mom there are bloggers who add it to fried rice and people proclaim them geniuses, and she'll get confused and say, "but those flavors don't match."
Your galette looks so perfect. A vegetarian would be laugh-proof toting one of those around Thanksgiving. I can see folks pointing and saying, you MADE that??
Kiersten says
I know I'm in the minority, but even when I ate meat, bacon kind of grossed me out. It's so greasy. All I can think of when I see it in a dessert is that bacon fat getting all over the delicious chocolate. It just doesn't seem right!
Yeah, my theory is that a homemade, real-food alternative to turkey is the best way to go. Because if you eat faux turkey, you're going to be the butt of jokes all night. (Or maybe it's just our families who do that...)
Stephanie @ henry happened says
gorgeous! But I thought even vegetarians got a pass on Thanksgiving, right? 🙂 And who the heck makes their own pie crust?!
Kiersten says
Believe me, I have tried to make my own pie crust, and it really never turns out. It always has this weird texture--never light and flaky. I am a bad food blogger. 😛
Katie says
I'm not a vegetarian, however I love your recipes - they're super inspirational. And this one looks amazing as usual. I love anything pumpkin and I have no doubt that this would be the hit of any gathering!
Kiersten says
Thank you! 🙂 I have always loved sweet pumpkin dishes, but I've just started trying to use it in savory recipes. It's amazing how different it tastes without pumpkin pie spice added!
M D says
Your Pumpkin galette is stunning. Love its deep yellow color and beautifully laid slices. Yum!
Kiersten says
Thank you! It took me two tries to get the pumpkin lined up just right. 🙂
Natalie says
The vegetarians at our Thanksgiving usually don't need a main course because there are so many delicious sides (all veg) that they're already full, but this would be a beautiful addition!
Kiersten says
Yeah, I think the sides are really the best part about Thanksgiving!
Brenda Williams says
Beautiful dish. Sounds yummy too.
Susan Rubinsky says
This is lovely to look at and sounds amazingly delicious. I'm definitely going to bring this to my Mom's for Thanksgiving this year. My brother and I are total foodies and I can imagine he's going to be really impressed.
Kiersten says
I hope your family enjoys it! My husband and I really loved it. 🙂
Bibi says
This looks SO gorgeous. We don't have 'ready made pie crust' in the UK, though we do have ready made pastry - is it shortcrust that I would want, do you know?
You've mentioned it in the comments, but just another reminder to readers that Parmesan isn't vegetarian if it is called 'Parmesan' in Europe - it HAS to contain calves stomachs to be given the name. Such a pity!
Kiersten says
Yes, it's a shortcrust. I also linked in the recipe ingredients a recipe to another galette I did--for that one, I made the crust from scratch, so you could always use that recipe too. It just adds a little extra time! 🙂
Fortunately for us here in the US, there are brands of domestic Parmesan made without animal rennet!
Jennie @themessybakerblog says
Kiersten, this galette looks so good, and it's absolutely beautiful! Your photos are stunning.
Kiersten says
Thank you so much!
Jenn says
Your blog inspires me in a completely bacon-free way. Just so you know.
Kiersten says
Thank you! I knew there had to be someone out there not adding bacon or chicken to everything I post. 😉
Kare @ Kitchen Treaty says
This is so gorgeous, so creative, so mouth-watering. Seriously, the walnut pesto with sage especially has me drooling. I love that this makes use of pumpkin slices instead of puree.
Can't wait to see all that you have up your sleeve over these next couple of weeks!
Kiersten says
Thank you! I put a similar pesto on pizza sometimes too. It's so good. 🙂
Kiran @ KiranTarun.com says
This is one creative galette recipe! I love the pumpkin wedges. So festive 🙂
nicole @nicky_olea says
mouth watering. good golly!
Kelly @ A Girl Worth Saving says
Oh man you did a galette!! I swear I'm not channeling you or anything 🙂 I love how you did pumpkin wedges.
Kiersten says
A galette is a nice change from the usual Thanksgiving pie! Great minds think alike, right? 🙂
BusyWorkingMama says
Looks beautiful...I would be a bit jealous of that! But I still want my turkey 🙂
debra pearlstein says
This is not only beautiful to look at but it sounds so delicious. Great idea.
Rachel says
Dude, bacon makes everything better.
But I'm not a hater so you would share right?
Kiersten says
Of course! 🙂
Kelly @ Texas Type A Mom says
This sounds really interesting. I have to say just interesting for now because I've never had pumpkin in a savory way.
Kiersten says
I've started putting it in more savory dishes. Like I made a pumpkin grilled cheese from Bake Your Day that was totally amazing.