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.