Fall grocery shopping is a challenging thing to do. Pretty colors, beautiful shapes, aromatic smells are tempting to put more and more produce in the shopping cart. And pumpkins are the best tempters. You stop by them looking how pretty they are, and the cheering orange color and the cute lines. The next thing you know it is in your shopping cart. First, you decorate your kitchen or house with it and then thinking what to cook with it.

Pumpkin has never been on my favorite list to cook dinner with. And I’m not much into pumpkin desserts either, especially into a beloved pumpkin pie. No matter where I tried it, I still don’t like it. Too pumpkiny, if this is a word at all. But savory pumpkin recipes are something I enjoyed to experiment with for the past couple of years.

After many years of trying new recipes and experiments, I collected the must make fall recipes collection. I’m very excited to share with you one of my favorite fall savory pumpkin recipe.

Goat cheese pumpkin galette with caramelized onions and super flaky parmesan pie crust. Everything is in this sentence! Imagine the flakiest pie crust with savory hints of freshly grated parmesan cheese and infused with thyme leaves. Top it with fresh and flavorful goat cheese. Spice it up with soft and tender caramelized in your favorite white wine onions. And finish it off with slightly sweet but savory roasted pumpkin slices. The only thing that this pumpkin galette is missing is the glass of delicious wine you cooked onions with.

It is absolutely delicious. So many complex flavors complimenting each other. Even the person who is not much into pumpkins will fall in love with this fall pumpkin galette. Every single year I make it and enjoy it until the last flaky crumb on the plate.

I encourage you to give this savory pumpkin galette recipe a try. Maybe it will become a staple fall recipe in your house too.

Happy Baking 😉

Pumpkin Galette Tips and Tricks:

• Cutting the pumpkin is a real struggle. Watch Chef Tip – How to prepare a Pumpkin to safely peel and prep pumpkins.
• Use freshly grated parmesan cheese. It tastes whole lot differently!
• The secret taste in this galette is sauteed Make sure not to brown them. Low and slow is the key.
• Use only the good Never cook with the wine you wouldn’t drink! I cook with Sauvignon Gris.
• Melt the butter for brushing in the same pan you cooked onions. First, less cleaning. Second, butter infuses the leftover aroma.
• The galette can be refrigerated, but I doubt you’ll need to. The galette is good for 4 people, but two of us can finish it in one day.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 8-9 inch round galette

Savory Pumpkin Galette With Flaky Parmesan Crust

Savory fall pumpkin galette with flaky parmesan pie crust and caramelized onions

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

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Ingredients:

For the crust:
• ¾ cup + 2 tablespoons (120 gr) all-purpose flour
• ¼ cup + 1 tablespoon (20gr) freshly grated parmesan cheese
• ½ teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• ½ stick (4 tablespoons – 55 gr) cold unsalted butter, cut into small cubes
• 2-3 tablespoons cold water
For filling:
• A quarter of medium sugar pumpkin (around 350 gr.)
• 3 tablespoons olive oil, divided
• 1 small white onion
• 2 tablespoons unsalted butter, divided
• 70 ml. white wine
• Salt and black pepper
• 120 gr. crumbled goat cheese
• 1 teaspoon fresh thyme leaves

Instructions:

To make the dough by hand:

In a large bowl combine flour, parmesan, thyme leaves, black pepper, and salt. Using your hands mix the cold butter into flour mixture until you see small pea-sized chunks. Slowly start adding cold water and mix with hands until the dough comes together. You may not need all the water. Stop when the dough holds its shape when you squeeze it. Shape the dough into a disc. Wrap tightly in a plastic wrap. Refrigerate at least 1 hour or overnight.

To make the dough in a food processor:

Combine flour, parmesan, thyme leaves, black pepper, and salt. Pulse couple of time to aerate the mixture. Add cold cubed butter. Pulse a couple of times until you see coarse pea-sized crumbs. Slowly start adding cold water and pulse until everything just comes together. You may not need all the water. Stop when the dough holds its shape when you squeeze it. Invert the dough onto the surface. Knead the dough until it just comes together. Shape into a flat disc. Wrap tightly in a plastic wrap. Refrigerate at least 1 hour or overnight.

To make the filling:

Preheat oven to 380 F.

Wash, peel and cut the pumpkin into quarter-inch thin slices. Arrange on a baking sheet. Pour 1 1/2 tablespoons of olive oil over the slices, making sure all pieces are coated. Sprinkle with salt and pepper. Roast in the middle of the oven for 15 minutes. Remove and let cool completely.

Cut onion in half and slice. Heat a frying pan over medium-low heat. Melt 1 tablespoon butter + 1 ½ tablespoons olive oil. Add onions, sprinkle with some salt. Sauté onions until almost cooked. Make sure not to brown them. If they are browning reduce the heat and keep sautéing them until nearly translucent, about 10 minutes. When onions are almost done pour white wine into the pan. Keep cooking until wine is evaporated, about 3 minutes. Taste the onion mixture and adjust the seasonings with salt and pepper. Remove from heat and let cool completely.

To assemble the pumpkin galette:

Dust the surface with flour. Roll the crust into a 9-inch circle. Sprinkle half of the goat cheese over the dough leaving about an inch from edges. Spread the onion mixture on top. Sprinkle thyme leaves. Arrange pumpkin slices. And finish with rest of the goat cheese. Fold the edges.

Melt the remaining 1 tbsp. of butter in the pan from onions. Brush the edges. Bake in the middle of the oven for 30 minutes.

Remove from heat. Let it cool slightly. Serve warm or cold.

Adapted from igra so vkusom

Notes:

Please, note total time does not include resting time for the pie crust. Plan accordingly!

Nutrition

Calories

1041 cal

Fat

95 g

Carbs

19 g

Protein

25 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

60

https://thepuretaste.com/savory-pumpkin-galette/

Maria | The Pure Taste

Disclosure: This post contains affiliate links, which collects some cookies.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

The main hero in this vegetable galette is one of the underappreciated veggie – beets. Few people like them, few can’t stand, and the majority just doesn’t know what to cook with beets. For that reason, I hardly see beets in someone’s shopping cart.

I can’t say beet is my favorite vegetable, but I think it deserves more attention. When you know what to do with them and how to cook beets the right way, they will shine. I decided not only to offer you a recipe to use beets but create something beautiful with unique flavors.

Moreover, I know not many people also love goat cheese. To spice things up, I decided to add this as well. Goat cheese and beets are a perfect marriage. They complement each other so much and create such a complex flavor. To go even further I added one of my favorite vegetable –onions. To mellow down the flavor, you need to roast them first, though. Combining two fall root vegetables and adding other flavors gave birth to this rustic beet galette.

And I mean rustic. I think the process of making galette is rustic. The feeling when you fold the dough over the vegetables without any fuss and trimming brings you to a country house where you just picked fresh vegetables from the garden and decided to make a quick galette. The soothing flow makes me go back to galettes every time, and mostly I prefer them to pies.

I chose to go 100% whole wheat for the crust. Not only it brings nutty flavor to it but also the color. First, we eat with the eyes, and I wanted to make this beet recipe as appealing as possible. The brown whole wheat pie dough with tiny thyme leaves here and there completed my goal.

In the end, I’m delighted the way this roasted beets and goat cheese galette recipe turned out. The flaky whole wheat crust, the sweetness of beets, the savoriness of goat cheese, the aroma of balsamic vinegar and thyme leaves and tender roasted onions created the unique complex flavor. This savory galette is a true fall celebration.

Even thou it looks little complicated, but the whole process is very easy. Roast the vegetables, make the pie crust, assemble everything together and bake. The cooking time is longer than active time. But it worth the wait.

Hopefully, the picture and the post inspire you to give beets a chance, and they’ll no longer be a strange vegetable to you.

Happy Cooking 😉

Roasted Beets And Goat Cheese Galette Tips and Tricks:

• This guide will show you How to cut the onion into wedges Method #4.
• Use white whole wheat flour. I haven’t done it yet with regular whole wheat flour. I think it will be too dense.
• If you use regular all-purpose flour, make sure to reduce iced water.
• Use only good quality balsamic vinegar.
• You may need more sugar or honey. It depends on the sweetness of the beets. Some beets are very sweet, some are tasteless. If your beets have to be more on a flat side, bring the flavor back with a bit of brown sugar.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 1 about 9 inch galette

Rustic Roasted Beets And Goat Cheese Galette

Rustic roasted beets and goat cheese galette recipe

30 minPrep Time

1 hr, 30 Cook Time

2 hrTotal Time

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Ingredients:

• For the dough:
• 1 1/2 cups (200 gr.) white whole wheat flour + extra for dusting
• ¾ teaspoon kosher salt
• 1 teaspoon fresh thyme leaves
• 113 gr. (1 stick) cold unsalted butter, cut into small chunks
• 1/4 cup ice-cold water
• 1 tablespoon melted unsalted butter, for brushing
For the filling:
• 5 small red beets
• 2 medium onions
• 1 tablespoon olive oil
• 150 gr. (about ¾ cup) goat cheese, divided
• 1 teaspoon fresh thyme leaves
• 2 tablespoons balsamic vinegar, divided
• 1-2 tablespoons brown sugar or honey
• Sea salt and freshly ground black pepper

Instructions:

To make the dough by hand:

In a large bowl combine flour, thyme leaves and salt. Using your hands mix the cold butter into flour mixture until you see small pea-sized chunks. Slowly start adding cold water and mix with hands until the dough comes together. You may not need all the water. Stop when the dough holds its shape when you squeeze it. Shape the dough into a disc. Wrap tightly in a plastic wrap. Refrigerate at least 1 hour or overnight.

To make the dough in a food processor:

Combine flour, thyme leaves and salt in a food processor. Pulse couple of time to aerate the mixture. Add cold cubed butter. Pulse a couple of times until you see coarse pea-sized crumbs. Slowly start adding cold water and pulse until everything just comes together. You may not need all the water. Stop when the dough holds its shape when you squeeze it. Invert the dough onto the surface. Knead the dough until it just comes together. Shape into a flat disc. Wrap tightly in a plastic wrap. Refrigerate at least 1 hour or overnight.

To make the filing:

Preheat the oven to 400 F.

Line the baking sheet with parchment paper. Wash and dry beets thoroughly. Wrap each beet in aluminum foil. With knife poke couple of holes to let the steam out. Place on one side of the baking sheet. Bake in the middle of the oven for 15 minutes.

Meanwhile, prepare onions. Peel, wash and cut into 8 wedges each onion. Make sure to leave the root end to keep onion from falling apart. Add onions to the tray with beets. Drizzle with olive oil and a pinch of salt. Continue roasting them together for additional 40 minutes.

Remove from the oven. Let cool slightly and unwarp beets. Let everything cool down completely. When cooled peel and cut beets into 8 wedges each.

To assemble the beet galette:

Flour the surface with lots of flour. Roll out the dough into round shape. Crumble goat cheese on top of the dough leaving an inch from the edges. Sprinkle thyme leaves, some salt, and black pepper. Drizzle with 1 tablespoon of balsamic vinegar. Arrange cut beets and onions on top of the goat cheese mixture. You may arrange it the nice way as on pictures or any way you like. Drizzle rest of the balsamic vinegar over the veggies and sprinkle with brown sugar or honey.

Fold the edges. Brush the sides with melted butter.

Bake for about 30 minutes or until the crust is crispy and brown color.

Remove from oven and let cool. Serve with more goat cheese.

Enjoy 😉

Nutrition

Calories

1372 cal

Fat

51 g

Carbs

179 g

Protein

57 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

58

https://thepuretaste.com/roasted-beets-and-goat-cheese-galette/

Maria | The Pure Taste

Disclosure: This post contains affiliate links, which collects some cookies.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Cuisinart 14-Cup Food Processor

Nordic Ware Half Sheet Pan

For me, the summer begins with juicy berries and fragrant fresh herbs. Fresh herbs are something I cannot live and cook without. I like the smell, the taste, and the color they add to any dish. When I see local, seasonal herbs, I buy them like crazy. The downside they never last long, and you have to use them as fast as you can to feel it’s fresh taste. This savory egg and fresh herbs pie is a simple celebration and appreciation of the fresh and seasonal herbs.

My grandparents have an enormous amount of chickens at their farm. We ALWAYS have fresh eggs and sometimes just too many. I love days when the fridge is full of eggs. This means my mom will make my favorite egg and herbs hand pies. This is a good way to use the extra eggs you have. In some way, this pie reminds me an egg salad but lighter and with an added summer freshness from herbs.

The combination of dill, parsley, and scallions is an original mix of herbs my mom uses. Sometimes when I have a little cilantro left I also add it to a mixture. If you don’t like specific herb just replace it with the one you love. The idea is to feel the crisp taste of the fresh herbs. However, I would avoid the strong herbs like rosemary, thyme, sage, etc.

Let me quickly talk about the dough for this pie. It is absolutely universal. I use it for all kinds of fillings. It has all the good stuff yeast dough should have: milk, butter, and egg yolks. It is rich yet very light and fluffy yeast dough with a beautiful dairy notes. And the egg yolks create this gorgeous golden-brown color.  I usually make a double batch of this dough, use one-half and freeze the other half. In tips and tricks, you’ll find how to freeze and defrost this yeasted dough.

You don’t have to go crazy and make it as fancy as I did with all the braids and swirls. Most of the time my mom and I make them as simple small hand pies. My love for this egg and fresh herbs pie woke up creative inner me, and I decided to go the extra mile for it. Also, braids give an extra authentic Ukrainian look to this pie. It may seem complicated, but in reality, it is very easy to decorate it. Please check this video on How to braid a three strand loaf. And there is nothing complicated to make leaves and swirls. Use the sharp knife to make a leaf shape and stick it to a pie with an egg wash.

These hand pies never lasted long. Mom usually made them after work when I was playing with my friends outside. Once in a while, I ran into the kitchen to check if they were ready. When they were, I grabbed the whole bunch of them, stopped but the powerful evil eye look of my mom. Put them back on the table, washed my filthy dirty hands, grabbed them again and stormed out. I have to say my mom was popular among my friends as a lady who cooks delicious food, so she had a good fan base.

To me, this egg and fresh herbs pie is a very special cake that reminds me a lot of Ukraine in many ways. This is not a quick recipe because of the yeasted dough, but the result is well worth every effort you put in.  I truly hope you will make it and like it. Please, share your thoughts if you make this pie. It will mean a lot to me.

Tips and Tricks for Egg and Fresh Herbs Pie:

• How to freeze this yeast dough recipe: After the dough has risen for the first time roll it into the rectangular shape. Fold it like a letter. Flip it over. With the shorter edge fold it once again the same way. You should end up with a small square. Place it back in the bowl with the sealed side down. Cover with plastic wrap and refrigerate for up to a day. It will slightly rise in the fridge. Take it from the fridge and wrap it in a parchment paper. Put it in a ziplock, mark the date and freeze for up to a month. When ready to use, take it from the freezer one day ahead of baking and place it in the fridge to thaw properly. When ready to bake, leave it at room temperature for about an hour.
• To make small hand pies: Divide the dough into equal small balls, about 1/3 cup each. Flatten on the surface or in your palm. Add about 3 tablespoons egg filling. Seal the dough with your fingers and put sealed side down on the baking sheet. Reduce baking time to 30 minutes.
• If the top of the pie browns too quickly, cover it with the lightly oiled aluminum foil and continue baking.
• It is equally delicious to eat warm or chilled.
• How to properly store delicate herbs (parsley, dill, and cilantro): Clean the stems from old leaves and dirt. With kitchen scissors cut the ends of the stems. Pour some water into a tall glass. Place the bouquet in water. Cover the glass and herbs with the plastic bag you herbs came in. Store the herbs in the warmest place in your refrigerator. This way, they can stay fresh for up to a week.

Maria

Yields: 1 large pie or 12 small hand pies

Ukrainian savory egg and fresh herbs pie (family recipe)

1 hrPrep Time

40 minCook Time

1 hr, 40 Total Time

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Ingredients:

For the yeast dough:
• 170 ml. warm milk
• 2 teaspoons (8 gr.) dry yeast
• 1 ½ tablespoons (20 gr.) granulated sugar
• 1 ½ teaspoons (5 gr.) kosher salt
• 2 large egg yolks
• 2 cups (300 gr.) all-purpose flour
• ¼ cup (1/2 stick / 57 gr.) unsalted butter, softened
For the egg fillings:
• 5 large boiled eggs
• 1 small bunch of dill
• 1 small bunch of parsley
• 1 small bunch of scallions
• 1/3 cup sour cream
• 1 ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

Instructions:

To make the yeast dough:

Dissolve yeasts in warm milk. Set aside in a warm place for 10 minutes to wake them up. When the yeast has bubbles on the surface add 2 egg yolks, sugar, and salt. Briefly whisk everything together. With the dough hook in a stand mixer or with your hands slowly start adding flour. The dough should be sticky at the beginning. Continue mixing until the dough becomes smooth and soft, about 10 minutes with a mixer or 15 minutes by hand. Start adding butter piece by piece. The dough will be sticky again. Continue mixing until you have the beautiful soft dough, about 7 minutes with a mixer or 10 minutes by hand. Butter the large bowl and put the dough in it. Cover with towel and place in a warm place. Let it rise for 1-2 hours, depending on how warm your place is.

Gently deflate the dough and place it on a lightly floured surface. Roll it into the rectangular shape. From the shorter edge make a fold to the middle of the rectangular. Place the other shorter edge on top of it (fold it like a letter). Flip it over. With the shorter edge fold it once again the same way. You should end up with a small square. With the folded side down place back in the bowl. From this point, you may place it in the fridge for up to one day or let it rise in the bowl for 1-2 hours again, depending on how warm your place is.

To make the filling:

Roughly chop the boiled eggs. Chop all the herbs and green onions. Place everything in the large mixing bowl. Add sour cream, salt, and pepper. Mix everything together.

To make the pie:

Line the baking sheet with parchment paper and lightly flour it. If you decided to make decoration, snip a small amount of dough and set aside. Roll the dough into the desired shape (mine was rectangular). Transfer the dough to a baking sheet with ½ of the dough hanging out of the baking sheet. Place all the fillings on the half of the dough that is on a baking sheet. Fold the other half over the filling. Close all the edges and tuck them underneath of the dough.

You can decorate the pie to your liking by sticking the elements with an egg wash. Cover the pie with the plastic wrap and leave it to rise for about 30 minutes. Meanwhile, preheat oven to 385 F.

When ready to bake, brush the pie with egg wash and place in the middle of the oven.

Bake for 40 minutes. If the top of the pie browns too quickly, cover it with the lightly oiled aluminum foil and continue baking.

Let it cool for 20 minutes.

Serve warm or chilled.

Enjoy!

Notes:

* Timing does not include the resting time.

Nutrition

Calories

1016 cal

Fat

5 g

Carbs

202 g

Protein

36 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

24

https://thepuretaste.com/egg-and-fresh-herbs-pie/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Nordic Ware Half Sheet Pan