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Savory Pumpkin Goat Cheese Galette Recipe with Easy Candied Walnuts

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A rustic, flaky galette featuring a creamy pumpkin and tangy goat cheese filling topped with glossy candied walnuts. Perfect for cozy fall gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ¼ cups (150g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • Pinch of salt
  • 1 cup (240ml) pumpkin puree, canned or homemade
  • 4 ounces (115g) goat cheese, softened
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme leaves, finely chopped (or ½ teaspoon dried thyme)
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • ½ cup (50g) walnuts, roughly chopped
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, melted
  • Pinch of salt
  • Optional garnish: fresh arugula or microgreens
  • Optional garnish: drizzle of honey or balsamic glaze

Instructions

  1. In a large bowl, whisk together flour and a pinch of salt. Add cold, cubed butter and work into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits.
  2. Drizzle in 3 tablespoons ice water and mix gently until dough begins to clump. Add remaining tablespoon if needed. Shape dough into a disk, wrap in plastic wrap, and chill in fridge for at least 30 minutes.
  3. While dough chills, heat melted butter in a small skillet over medium heat. Add chopped walnuts and brown sugar. Stir constantly for 3-4 minutes until walnuts are glossy and caramelized. Sprinkle with salt and transfer to parchment paper to cool.
  4. Heat olive oil in a small pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Remove from heat and let cool slightly.
  5. In a bowl, combine pumpkin puree, softened goat cheese, sautéed garlic, thyme, nutmeg, salt, and pepper. Mix until smooth and creamy.
  6. On a lightly floured surface, roll chilled dough into a roughly 12-inch circle. Transfer to a parchment-lined baking sheet.
  7. Spread pumpkin filling evenly over dough, leaving about a 2-inch border. Fold edges over filling, pleating to create a rustic edge. Sprinkle candied walnuts over filling.
  8. Preheat oven to 400°F (200°C). Bake galette for 30-35 minutes until crust is golden and filling is set. Tent with foil if edges brown too fast.
  9. Let galette cool for 10 minutes before slicing. Garnish with arugula or drizzle of honey if desired. Serve warm or at room temperature.

Notes

Keep butter cold when making the crust to ensure flakiness. Avoid overmixing dough to prevent toughness. Season pumpkin filling well with herbs and spices. Tent galette edges with foil if browning too quickly. Use softened goat cheese for a creamy texture. Candied walnuts add a perfect crunch and sweetness. Dough can be made up to 2 days ahead or frozen for up to a month. Reheat leftovers gently in oven to maintain crust crispness.

Nutrition

Keywords: pumpkin galette, goat cheese, candied walnuts, savory pumpkin tart, fall recipe, easy galette, autumn dessert, rustic tart

Find it online: https://elvafood.com/savory-pumpkin-goat-cheese-galette-recipe-with-easy-candied-walnuts/