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!
This Savoury Galette is just bursting with fall flavors.
It starts with a flaky, easy gluten free galette dough recipe, made with yogurt and olive oil. The crust comes together in minutes and crackles in your mouth as you bite on it.
A simple luscious savory pumpkin pie filling, tinged with black pepper and flaky sea salt. Whether you make it from scratch or from a canned pumpkin, it’s a cinch to throw together.
Caramelized onions with brown sugar that fold in on themselves, adding notes of hazelnut and caramel. They run through the pumpkin galette filling, adding a touch of sweetness to this savory galette.
A drizzle of high quality olive oil that brings everything together. And crunchy almonds running along the edges.
Anyway you serve it, this Savory Galette with Pumpkin and Caramelized Onion is a fall festivity waiting to happen - festive enough for Thanksgiving, yet easy enough to serve for Sunday brunch.
What is a savory galette?
A savory galette is a pastry made with flaky dough, folded freeform and filled with a savory filling of your choice.
It’s much easier to put together than a pie or tart, and is usually baked on a baking sheet rather than in a form (though you can use this recipe to make pumpkin tart, or a savory pumpkin pie!)
To make this French galette, you roll your dough out in a circular shape, fill it with your chosen filling, and fold the edges. I’d say it’s as easy as pie - except a galette is so much easier.
What gluten free galette crust should I use?
But my favorite crust for a savory galette is an olive oil and yogurt gluten free galette crust.
What’s in the caramelized onions and pumpkin filling?
The filling for this savory pumpkin galette is incredibly simple.
Most often, I use regular canned pumpkin, though I have also made this into a squash galette with blended acorn squash, and oven-roasted pumpkin puree.
I season the pumpkin gently with sea salt and black pepper, to keep it fairly neutral. Sometimes I add creme fraiche or yogurt to the filling.
Then, I fold in a generous amount of homemade Caramelized onions. My recipe for these babies is fast and easy, and I encourage you to make EXTRA because you will snack on most of them while making the dough.
Then, though this isn’t strictly part of the pumpkin galette filling, I also like to use sliced almonds along the edges. This adds crunch and texture to this savory galette.
A brush of egg wash, and a drizzle of olive oil is all you need to make this into a fantastic Savory Galette.
What are caramelized onions?
Caramelized onions are regular yellow onions that have been sliced thinly. They are then cooked on low and slow heat, until they become brown in color, sticky in texture and sweet and caramelly in flavor.
My method for making caramelized onions FAST turns to brown sugar to help in the browning and caramelization, thus shortening the process of making this staple ingredient so much shorter (20-25 minutes, people!)
Can you use canned pumpkin for this pumpkin galette?
Absolutely. In fact, that’s my preferred way of making all pumpkin pies.
While making your own homemade pumpkin puree is romantic, it definitely doesn’t jive well with busy lives or small children!
Why Make this Savory Galette Recipe
You should make this gluten free savory galette recipe if you are looking for something that is:
- FAST - the crust requires no blind baking, takes 5 minutes to make, and needs a quick chill in the fridge.
- Easy to make
- Gluten free
- Can easily be made dairy free or vegan
- Can be made paleo or keto (just use this paleo pie crust)
- Relies on mostly pantry items
- Perfect for fall - anyone looking for a Thanksgiving lunch main or a vegetarian Thanksgiving dinner main, this savory galette is for you
- A favorite for adults and children
Ingredients for Savoury Galette with Pumpkin and Caramelized Onions
Gluten free olive oil savory galette crust:
- gluten-free flour - I like King Arthur gluten free 1:1 blend, Bob's Red Mill 1:1 Gluten Free Flour, or the Thomas Keller Cup4Cup blend.
- kosher salt
- full-fat plain yogurt or vegan yogurt
- extra-virgin olive oil - this is the secret of this supple and yummy gluten free galette crust.
Caramelized onions and pumpkin filling:
- Pumpkin puree - canned pumpkin puree or homemade pumpkin puree are perfect here.
- Brown onions - You can also use Vidalia onions or red onions for caramelised red onions.
- Brown sugar - for the best and fastest caramelization, use brown sugar. You can also use white cane sugar if that’s all you have on hand.
- Butter - For the richest flavor in caramelized onions, use unsalted butter or vegan butter replacement.
- Flaky sea salt
- Black pepper
- Extra virgin olive oil
- full-fat plain yogurt, creme fraiche or vegan yogurt (optional) - when I’m feeling luxurious, I like to mix pumpkin puree with yogurt or creme fraiche. This is totally optional, but improves the flavor and texture.
- Sliced almonds (optional) - sliced almonds help give crunch and texture to the galette edge, and they look beautiful. They are optional, but I love using them!
- 1 egg for egg wash (optional) - you can skip it if you are vegan.
See recipe card for exact quantities.
How to make this Savoury Galette recipe with Pumpkin and Onions
Mix gluten free olive oil dough:
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. If your dough isn't coming together, add in ice-cold water starting with 1 tablespoon.
Shape dough into a 1-inch-thick disc. Chill in the fridge for at least 2 hours.
Make caramelized onions for filling:
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.
Shape gluten free galette dough:
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. Drizzle with olive oil.
Brush the edges with egg wash. Sprinkle with sliced almonds.
Bake savoury galette:
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.
Top Tips for Caramelized Onion Galette with Pumpkin
- You can use any of my gluten free dough recipes to make this savoury galette. Choose between galette with a shortening crust, an all-butter low carb pie crust, or my paleo, grain-free flaky pie crust .
- You can use canned or homemade pumpkin puree in this recipe. You can also use any squash puree of your choice.
- When making the caramelized onions, I recommend making plenty of extras and freezing them in ice cubes.
- Brush the edges with olive oil after the galette is baked.
- Let the galette cool slightly before serving.
- You can serve the pumpkin galette with creme fraiche or Greek yogurt.
This caramelized onion galette filling is gluten-free, vegan and dairy-free. The gluten free crust I provide below is gluten free and easily can be made vegan.
Squash galette - substitute the pumpkin puree for mashed squash of your choice.
Pumpkin Tart - arrange the galette crust in a well oiled tart tin.
Paleo savory pumpkin galette - simply use my paleo pie crust in the recipe. Use maple syrup in the filling in place of sugar.
Frequently Asked Questions About this Savoury Galette Recipe
You can make a galette ahead of time! Just make sure to reheat it in the oven for 10 minutes at the original baking temperature - 375 F - to restore the crunch to the crust.
You can also make gluten free galette crust separately, up to 3 days in advance, and keep it wrapped in plastic in the fridge.
Store leftover savoury galette in an airtight container in the fridge for up to 4 days.
The flaky gluten free crust can be frozen for 3 months, wrapped in plastic. Allow it to thaw fully in the fridge before baking.
The entire savory galette can be assembled and frozen, unbaked, for up to 4 months. You can also store it baked - but it won’t be as good. In that case, thaw it fully and reheat in the oven for 10 minutes at 375 F.
A crostata is a galette by an Italian name, while a galette is a French term for flat cake.
A galette is also very similar to a pie. Galettes are more rustic, freeform and baked on a baking sheet, while pie is baked in a pie dish.
Galettes, pies, tarts and crostatas all use the same crust.
When to serve this Savory Galette?
The combination of savory pumpkin, caramelized onions and flaky crust is perfect for the fall season.
I also like to serve it for Sunday lunch in the fall, alongside creme fraiche, Greek yogurt or sour cream.
What to serve with this caramelized onion pumpkin galette?
I like to pair this savoury galette for Thanksgiving with:
Other galette recipes:
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Savory Galette with Caramelized Onions and Pumpkin
- 1 Baking sheet
- 3 Mixing bowls
- 1 Parchment paper
- 1 Rolling Pin
Gluten free galette crust:
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
- 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.