Savory Pumpkin and Cheese Galette

Name: Savory Pumpkin and Cheese Galette
Cook time: 30 min
Yield: 6 servings
Ingredients: 90 g all-purpose flour for crust; 30 g whole-wheat flour for crust; 3 g fine salt for crust and filling; 60 g unsalted butter cold, cubed; 45 ml ice water very cold; 180 g pumpkin puree plain, drained if loose; 80 g ricotta cheese whole-milk; 70 g grated Gruyère cheese packed lightly; 20 g Parmesan cheese finely grated; 1 piece egg yolk for filling; 2 g fresh thyme leaves picked from stems; 1 g fine salt for crust and filling; 1 g black pepper freshly ground; 0.5 g ground nutmeg; 10 ml olive oil for brushing crust; 1 piece egg white lightly beaten, for egg wash; 5 g sesame seeds for garnish; 4 g fresh parsley chopped, for garnish

A rustic, French-inspired galette with a flaky whole-wheat crust, pumpkin puree, sharp cheese, and thyme. The filling bakes into a creamy, gently set center while the crust turns crisp and deeply golden. Serve warm in wedges as an appetizer or light lunch.

By Julienne

Cook time: 30 minutes

Servings: 6

Ingredients

90 g all-purpose flour for crust
30 g whole-wheat flour for crust
3 g fine salt for crust and filling
60 g unsalted butter cold, cubed
45 ml ice water very cold
180 g pumpkin puree plain, drained if loose
80 g ricotta cheese whole-milk
70 g grated Gruyère cheese packed lightly
20 g Parmesan cheese finely grated
1 piece egg yolk for filling
2 g fresh thyme leaves picked from stems
1 g fine salt for crust and filling
1 g black pepper freshly ground
0.5 g ground nutmeg
10 ml olive oil for brushing crust
1 piece egg white lightly beaten, for egg wash
5 g sesame seeds for garnish
4 g fresh parsley chopped, for garnish

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. Oven fully preheated and baking sheet lined.
Make the crust: in a large bowl, whisk together the all-purpose flour, whole-wheat flour, and 3 g of the salt. Add the cold butter and work it in with your fingers or a pastry cutter until the mixture looks like coarse crumbs with some pea-size pieces remaining. Butter pieces are uneven and the mixture holds together when pinched.
Drizzle in 45 ml of the ice water and toss with a fork until the dough comes together when pressed. If it seems dry, add a little more water only if needed from the same measured amount. Form into a disk without kneading, wrap or cover, and let it rest 10 minutes. Dough is cohesive but not sticky; it relaxes after resting.
In a small bowl, mix the pumpkin puree, ricotta, Gruyère, Parmesan, egg yolk, thyme, remaining 1 g salt, black pepper, and nutmeg until evenly combined. Filling is thick, uniform, and speckled with herbs.
On a lightly floured surface, roll the dough into a rough 30 cm circle about 3 mm thick and move it to the parchment-lined sheet. Dough is rolled evenly and still movable without tearing.
Spread the filling over the center of the dough, leaving a 5 cm border. Fold the border up and over the filling in overlapping pleats. Galette holds its shape with the center exposed.
Brush the folded crust with the beaten egg white, then brush the exposed crust lightly with 10 ml olive oil. If using sesame seeds, sprinkle them over the crust now. Crust is lightly coated and ready to bake.
Bake for 25 to 30 minutes, until the crust is deeply golden and the filling is set at the center with only a slight jiggle. If the crust browns too quickly, tent loosely with foil near the end. Crust is crisp and browned; filling no longer looks wet.
Cool on the baking sheet for 10 minutes, then finish with chopped parsley if using. Slice into wedges and serve warm. Galette slices cleanly and the bottom crust feels crisp.