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 ❤️❤️❤️
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!
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