Caramelised Onion Galettes
with Goat’s Cheese and Roasted Pumpkin
Flake it till you make it
What are Caramelised Onion Galettes?
A galette is a pastry that doesn’t require a pie dish. It’s made by flattening pie dough, filling it (in this case with mouth-watering caramelised onion, sweet roasted pumpkin and topped with crumbled goat’s cheese) and roughly rolling up the pastry edges to create a free form, rustic pie.
These appetisers are so impressive looking and tasting, nobody will ever guess how easy it was to make!
You’ll love it if…
… you love rich and sticky caramelised onion, delicious sweet roast pumpkin and salty, crumbly goats cheese. And you love a good flaky puff pastry, because who doesn’t? Crowd pleaser for sure.
“ChatGPT write me an ode to caramelised onions in the style of Shakespeare”
O Caramelised Onion, thou art divine,
With golden hues that sparkle in the light,
Thy sweetness, deep and rich, doth so entwine
The senses, lifting taste to new delight.
Thanks ChatGPT, but on second thoughts, who needs Shakespeare when you have caramelised onions? They’re the rhyme of repasts, the sonnet of snacks, the melody of meals.
Caramelised onions weave their magical poetry in this galette. A flaky, golden puff pastry base with a layer of sweet roasted pumpkin purée, kissed by rich and sticky caramelised onions. If you’re wondering if this all sounds a bit too sweet – fear not! It’s topped by a heavy hand of salty goat’s cheese which rounds out the flavours. Once again, like a true wordsmith, caramelised onions have weaved an enchanting tale.
O Caramelised Onion, purest gold,
In thee, the art of cooking’s truth is told.
Gather the Ingredients
Caramelise the Onions, Oven Roast the Pumpkin
In a non stick pan on the lowest heat setting sauté the onions with water, butter, sage and garlic, salt and pepper. Leave on the heat for 45 mins, stirring at an interval of every five minutes until it becomes a jammy consistency.
Put foil on a baking tray, place the pumpkin mix at the centre of the foil. Fold over the sides of the foil to cover the pumpkin and create a sealed packet. Put in the oven for 40 mins. Once cooked, mash gently.
Assemble and Bake
Fold the edges of the puff pastry squares gently. Add a layer of roasted pumpkin mash, a layer of caramelised onions and top off with crumbled goat’s cheese. Bake until the pastry turns golden.
Serve and Enjoy!
- You can omit the roasted pumpkin layer altogether. While pumpkin certainly adds additional flavour and texture, caramelised onion and goat’s cheese taste great together as well.
- You can use ricotta or feta instead of goat’s cheese
- You can use carrot, butternut squash or sweet potato instead of pumpkin. They all work well.
Caramelised Onions Galettes with Goat’s Cheese and Roasted Pumpkin
Equipment
- Oven and Baking Tray
Ingredients
- 2 sheets ready made puff pastry cut into 5 x 5" squares
- 2 tablespoons goats cheese crumbled
- 1/2 teaspoon chopped parsley *Optional topping
Caramelised Onions
- 1 cup onions finely sliced
- 1 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon fresh or dried sage
- 1 teaspoon garlic finely minced
Roasted Pumpkin
- 1 cup pumpkin cut into small cubes
- 1 medium jalapeno or 1 small fresh chilli green or red
- 1 teaspoon cooking oil any variety
- Salt and pepper to taste
Instructions
Making the Caramelised Onions
- In a non stick pan on the lowest heat setting saute the onions with 2 tablespoons of water, 1 tablespoon butter, 1 tablespoon fresh or dried sage, 1 teaspoon finely minced garlic, 1 teaspoon pepper and a pinch of salt. Leave on the heat for 45 mins, stirring at an interval of every five minutes. When the onions have turned a dark chocolatey colour and jammy consistency they are ready. You can also buy store bought caramelised onions and skip this step.
Roasting the Pumpkin
- Mix 1 cup pumpkin, cut into small cubes, 1 medium chopped jalapeno or fresh chilli. salt and pepper to taste and 1 teaspoon cooking oil. Put foil on a baking tray, place the pumpkin mix at the centre of the foil. Fold over the sides of the foil to cover the pumpkin and create a sealed packet.
- Put in a preheated oven at 200 ℃ (400℉) for 40 minutes.
- Once the pumpkin is cooked, take it out of the oven and mash with a fork.
Making the Galette
- Lay the 2 puff pastry squares (approximately 5" x 5") on a foil or baking parchment paper on a baking tray. If they are frozen, let them thaw for 5-10 minutes at room temperature. Pinch or roll each edge lightly with your fingers to create a crimped pattern, a bit like the tassels on the ends of a pillow.
- Spread an even layer of the pumpkin mash on each puff pastry sheet, leaving half a centimeter from all the sides.
- Spoon over the caramelised onions and spread evenly on top of the pumpkin mash.
- Evenly crumble 2 tablespoons of the goat's cheese over the top of the onion layer.
- Bake in the oven at 180℃ (350℉) for 20 minutes until the edges become puffed and golden.
- Sprinkle a little chopped parsley on the top and serve hot.
Video
FAQ
Can I use store-bought puff pastry for making galettes?
Yes, store-bought puff pastry works wonderfully for making galettes. It’s a time-saving option that delivers a flaky, buttery crust.
How do I prevent my galette from becoming soggy?
To prevent a soggy crust, ensure your filling ingredients, like caramelised onions and pumpkin, are not overly moist. You can also lightly prick the base of the pastry with a fork before adding the filling to help release steam during baking.
Should I serve my galette warm or at room temperature?
Galettes are best served warm from the oven when the pastry is crisp, and the cheese is perfectly melted. They can also be served at room temperature, making them an excellent choice for parties or gatherings.
Can I make the galette ahead of time?
Yes, you can prepare the galette ahead of time. Bake it as instructed, then let it cool completely before storing it in the fridge for up to three days. Reheat in the oven before serving to restore the crispness of the pastry.
Can I freeze a galette after baking?
Absolutely! You can freeze the baked galette for up to four months. When ready to serve, reheat it in the oven until warmed through and crispy again.
Great recipe. And loved the writeup!
Hi! Thanks for your feedback and we’re so happy you liked the recipe!