It’s pumpkin season (possibly my favourite time of year), which means my kitchen is full of beautiful seasonal squash, all waiting to be cooked into delicious treats.
Roasting pumpkin and squash brings all its gorgeous natural sweetness to the fore, a perfect flavour combo with salty feta.
Today’s recipe for Pumpkin and Feta Galette is a simple free-form tart, packed with all those delicious flavours as well as another favourite, caramelised red onion. Sound good? It is!
To make Pumpkin Galette you need the following main ingredients:
- Pumpkin or squash: I recommend finding a variety with edible skin like Hokkaido / Red Kuri squash as it makes this dish super easy and tastes great. Butternut is another good option.
- Red onions: Use medium-sized red onions, sliced from root to tip.
- Flour, Parmesan cheese and butter: Combine to make a simple shortcrust pastry. No need for store-bought pastry here, this comes together in seconds and is supposed to look rustic!
- Feta cheese and cottage cheese: Combine to make a deliciously cheesy filling underneath the pumpkin. You can substitute the cottage cheese for ricotta if you prefer. Be sure to use good quality feta cheese for the best results.
To make this tart there are three major steps:
- First, roast the pumpkin and red onions. Roasting the onions and squash accentuates the natural sweetness of the vegetables.
- While the vegetables are roasting, stir together a simple shortcrust pastry with extra Parmesan cheese, and a filling of feta cheese and ricotta.
- Lastly, all you need to do is roll out the pastry, layer up all the fillings and bake to golden brown perfection!
Because this pastry isn’t blind-baked, I always drag the tart onto a pre-heated baking tray. This means the radiant heat from the bottom of the tray ensures that the base of the tart is crisp.
If you have a pizza stone you can use that instead.
What to serve with Pumpkin Galette?
This is such a nice and easy lunch or light dinner, I’d recommend nothing more than a fresh salad and a crisp glass of white wine.
This sort of free-form tart is great with all sorts of fruit and vegetables, but root vegetables taste especially good, sweet potato or roasted beetroot are perfect in this tart. It’s also a great way to use up leftover vegetables after a roast!
FREQUENTLY ASKED QUESTIONS
Can I make Pumpkin and Feta Galette in advance?
This tart is great for reheating or serving at room temperature, so go right ahead! It’s perfect for a quick dinner.
Can I use other vegetables to make this tart?
Sure, there are some options listed in the variations section above.
Can I make this tart without egg?
Yes, you’ll need to use water in the pastry and milk as a glaze. You may find that the tart isn’t quite so stable, as the egg works as a binding agent. Alternatively, check out vegan egg substitutes, there are loads of them around these days!
Can I make this tart with wholemeal flour?
Wholemeal flour is very different than refined flour. I’d recommend substituting a couple of tablespoons of flour first and then work your way up from there.
Looking for more delicious pumpkin recipes?
Pumpkin and Feta Galette Recipe
for the roast pumpkin:
- 1 small (1 kg / 2 lb.) pumpkin or squash (eg. Hokkaido, Kuri, butternut squash)
- 2 medium red onions
- 2 Tbsp olive oil
- 1 Tbsp Balsamic vinegar
- a few sprigs of fresh thyme + extra to garnish
for the shortcrust pastry:
- 250 g (1 + ½ cups) all-purpose or plain flour
- 50g (⅓ cup) finely grated Parmesan cheese
- 1 tsp salt
- 1 tsp sugar
- 125g (1 stick + 1 Tbsp) unsalted butter, softened
- 1 egg, beaten
for the filling:
- 200g (7 oz.) cottage or ricotta cheese, drained
- 200g (7 oz.) feta cheese
- 1 tsp dried oregano
- 1 egg
- 2 Tbsp pine nuts
for the egg wash:
- 1 egg yolk, beaten
- 1 Tbsp sesame seeds
- sea salt and black pepper
- ROAST VEGETABLES: Heat the oven to 200°C / 400°F / Gas 6. Line a large baking tray with baking parchment paper. Peel (if necessary), deseed and dice the pumpkin. Slice the onions into eighths from root to tip. Toss together on the tray with the olive oil, balsamic vinegar and thyme, season with salt and pepper, spread into a single layer then roast for 25 minutes until just tender.
- MAKE THE PASTRY: In a large bowl, stir together the flour, Parmesan, salt and sugar. Cut the butter into cubes, then use your fingers to rub the butter into the flour until you have a pebbly mixture. Add the beaten egg and 2 Tbsp cold water and knead to a rough dough. Form into a disc, wrap in plastic wrap and chill.
- MAKE THE FETA FILLING: Stir together the cottage cheese, two-thirds of the feta, oregano and egg until smooth.
- ROLL OUT PASTRY: When the vegetables have roasted, remove them from the oven and transfer them to a plate to cool slightly. Return the tray to the oven. On a lightly floured bench top, roll the pastry out into a large circle (leave the edges rough!) Transfer to a sheet of baking paper.
- ASSEMBLE: Spread the cheese mixture over the centre of the pastry and top with pumpkin and sliced onions. Season well with salt and pepper.
- SHAPE AND BAKE: Scatter over the pine nuts and remaining feta, then fold the pastry edges up over the sides of the filling, pinching to seal. Brush the pastry with the egg yolk and sprinkle with sesame seeds. Carefully drag the baking paper and tart onto the hot oven tray, then bake for 35-40 minutes until golden brown.
- COOL AND SERVE: Allow to cool slightly before garnishing with fresh thyme leaves and slicing into 6.
I like to use Hokkaido squash as it has lovely thin skin which is edible. Whether you need to peel the squash will depend on the variety.
Imperial and cup measurements are approximate. For the best and most accurate results, I use and recommend a digital kitchen scale like the one below.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 110mgSodium: 546mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 10g
Nutrition is calculated automatically and may not always be accurate.
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