Pumpkin Galette
An autumn galette with sage-scented pumpkin and parmesan-chèvre cream
Serves 8 · 1 hr active · 2 hr 15 min total · autumn · early evening
Ingredients
Crust
1 ½ cups sprouted spelt or sprouted white wheat flour (or a grain-free blend of 1 cup almond flour + ½ cup cassava flour)
½ cup sprouted whole wheat flour (or an extra ½ cup cassava flour for grain-free)
1 tsp Baja Gold sea salt, finely ground
¾ cup grass-fed butter, cold and cubed
4-8 tbsp ice water
For grain-free only: 1 pasture-raised egg, beaten (it binds the dough, since there's no gluten to hold it together)
Filling
2 ½ lb pumpkin (sugar pumpkin or kabocha)
2 tbsp extra virgin olive oil
1 large yellow onion, sliced thin
4 garlic cloves, sliced thin
3 tbsp fresh sage, minced
1 tsp fresh thyme leaves
2 tsp Baja Gold sea salt, finely ground
1 cup grated Parmigiano-Reggiano DOP
2 oz chèvre, crumbled
1 medium pasture-raised egg yolk
Egg wash
1 pasture-raised egg
2 tbsp filtered water
Optional garnish
2 tbsp grass-fed butter and 12 fresh sage leaves, for crispy sage
The pumpkin seeds, rinsed, for roasting
Method
Make the crust. Pulse the flours, salt, and butter in a food processor until the mixture resembles coarse cornmeal.
With the processor running, drizzle in the ice water a tablespoon at a time, until the dough just begins to clump. Sprouted flour drinks more water than regular flour, so you may need the full 8 tbsp. For grain-free, add the beaten egg with the first few tablespoons of water.
Turn it out onto a floured surface and press into a 1-inch-thick disk. Wrap it well and refrigerate at least 1 hour while you make the filling.
Roast the pumpkin. Preheat the oven to 400°F. Halve the pumpkin and scrape out the seeds (save them for roasting if you like). Place the halves cut-side down on a parchment-lined baking sheet.
Roast 40-50 minutes, until completely soft when pierced with a knife. Cool, then scoop the flesh into a blender. If the flesh looks wet, squeeze it gently in a clean towel first, so the filling doesn't run.
Make the onion mixture. Heat the olive oil in a wide skillet over medium heat. Add the onions, garlic, sage, and thyme, and sprinkle with salt.
Cook 15 minutes, stirring occasionally, until the onions are soft and melted.
Blend the filling. Add the onion mixture, Parmigiano, chèvre, and egg yolk to the blender with the pumpkin. Purée until smooth and uniform.
Reduce the oven to 375°F.
Assemble the galette. Roll the chilled dough into a circle about ⅛ inch thick on a floured sheet of parchment (for grain-free dough, roll it between two sheets of parchment). Slide the parchment and dough onto a sheet pan.
Starting in the center, spread the filling evenly across the dough, leaving 1 ½ inches clear at the edges. If you have extra filling, bake it in a small buttered ramekin alongside.
Fold the edges inward over the filling, pleating naturally to form a rustic crust.
Beat the egg with the water for the egg wash, and brush it over the crust.
Bake 35-45 minutes, until the filling is set and the crust is deep golden brown.
Cool 15-20 minutes so the filling can set, then serve warm or at room temperature.
Crispy sage and roasted pumpkin seeds (optional): Toss the rinsed, dried pumpkin seeds with a little olive oil and salt and roast them on a sheet pan at 375°F alongside the galette for 12-15 minutes, until golden. Fry the sage leaves in the butter over medium heat for 30-60 seconds until crisp. Scatter both over the finished galette.
Nourishment Notes
Pumpkin — beta-carotene (fat-soluble, so the butter and cheese help you absorb it), potassium, vitamin C, and fiber.
Fresh sage and thyme — rosmarinic acid (sage) and thymol (thyme), plus traditional digestive support.
Onion and garlic — quercetin, prebiotic fibers, allicin, and organosulfur compounds.
Parmigiano-Reggiano and chèvre — calcium, K2, and complete protein. Goat's milk chèvre carries mostly A2-type casein.
Pasture-raised eggs — choline, B12, and fat-soluble vitamins.
Grass-fed butter — fat-soluble vitamins A, D, E, and K2, plus butyrate and CLA.
Sprouted flour — sprouting breaks down phytic acid (improving mineral absorption) and partially breaks down gluten, so many people find it easier to digest. It still contains gluten; use the grain-free blend if you need to avoid it.
Pumpkin seeds (optional) — zinc, magnesium, and iron.
Storage: Refrigerator up to 3 days, well-wrapped. Reheat at 300°F for 10 minutes.
Sourcing
Pumpkin — organic sugar pumpkin or kabocha, heavy for its size, with a dry, intact stem. Peak autumn
Sprouted flour — To Your Health Sprouted Flour Co. (organic, sprouted and stone-milled fresh to order on their Alabama farm) or One Degree Organic Foods
Almond flour (grain-free) — organic and fresh (keep it in the fridge). U.S. almonds are pasteurized by law, so the gold standard is grinding your own from organic, unpasteurized Spanish almonds, like Terrasoul's
Cassava flour (grain-free) — Otto's Naturals
Grass-fed butter — cultured butter from 100% grass-fed cows, or raw butter from a local dairy
Parmigiano-Reggiano DOP — aged 24+ months, made from raw milk by law
Chèvre — a farmstead chèvre from a local goat dairy, or a French raw-milk AOP chèvre such as Sainte-Maure de Touraine
Pasture-raised eggs — from a local farm where the hens truly range on pasture, or Alexandre Family Farm (Regenerative Organic Certified)
Yellow onion, garlic, sage, and thyme — organic
Single-estate extra virgin olive oil — harvest-dated within the past year, in dark glass
Baja Gold sea salt
Recipe Adapted from Nourished Kitchen.
— Anna aka Food Marshall