5.0 from 279 votes
Savory Galette with Caramelized Onions and Pumpkin
In this savory galette with caramelized onions and pumpkin, a freeform gluten free crust encapsulates a creamy savory filling with sweet caramel notes. A perfect fall recipe for Thanksgiving, or your fall baking projects!
Prep Time
30 mins
Cook Time
1 hr 30 mins
Additional Time
2 hrs
Total Time
4 hrs
Servings: 8 slices
Calories: 159 kcal
Course:
Main Course , Appetizer
Cuisine:
North American , French
Ingredients
Gluten free galette crust:
- 1½ cups 188 g gluten-free flour (or 1¾-2 cups of cornstarch)
- ¾ tsp. kosher salt
- ⅓ cup full-fat plain yogurt
- 3 Tbsp. extra-virgin olive oil
Caramelized onion and pumpkin galette filling:
- 2 onions
- 1 tablespoon butter
- 1 can pumpkin puree (375 ml)
- ¼ cup creme fraiche or Greek yogurt optional
- Flaky sea salt to taste
- coarse black pepper to taste
Instructions
- In a large bowl, whisk together gluten free flour and salt.
- In a small bowl, whisk together yogurt and oil.
- Make a well in the center of the dry ingredients, and add in wet mixture. Mix it in with a fork. Finish working the dough with your hands - you should end up with a rough dough that comes together in one piece.
- Shape dough into a 1-inch-thick disc. Chill in the fridge for at least 2 hours.
- Slice the onion into half-moons. Heat pan to medium heat. Add butter, and wait until it’s fully melted. Add onions and cook until they change colour, about 10 minutes. Lower heat and add brown sugar. Continue cooking until onions turn golden brown, an additional 15-20 minutes.
- Mix pumpkin puree with caramelized onions. Season with salt and pepper. Taste and correct seasonings.
- OPTIONAL: Add in yogurt or creme fraiche.
- When ready to bake, preheat the oven to 400°F. Cover a working area with parchment paper.
- Roll the dough out on the prepared piece of parchment paper into a large circle (about 12-inches wide and ⅛-inch thick). Transfer parchment paper with the dough onto a baking sheet.
- Top the galette dough with the pumpkin and onion mixture, leaving about 1-½ inches around the edges empty. Fold the edges inward over the filling, letting them overlap. Drizzle with olive oil. Chill in freezer for 10 minutes.
- Brush the edges with egg wash. Sprinkle with sliced almonds.
- Bake galette in 400°F oven for 40-50 minutes, until the crust is golden brown.
- Let the gluten free savory galette cool slightly on the baking sheet before serving.
Cup of Yum
Notes
- To make this into a vegan savory galette, use plant-based yogurt in the crust.
Nutrition Information
Calories
159kcal
(8%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
2mg
(1%)
Sodium
189mg
(8%)
Potassium
159mg
(5%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
7568IU
(151%)
Vitamin C
4mg
(4%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 159
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 2mg | 1% |
| Sodium | 189mg | 8% |
| Potassium | 159mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 7568IU | 151% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.