Savory pumpkin galette with browned sage butter, halloumi cheese, and rosemary caramelized onions. Topped with freshly grated Parmesan.
- Your favorite go-to crust. I prefer Trader Joe’s pie crust or Whole Foods’ Wholly Wholesome brand.
- Want to make it from scratch? My go-to recipe is actually from Half-Baked Harvest.
Filling & Toppings
- 1 package of halloumi cheese
- 1 can pumpkin purée (make sure there is no added sugar!)
- 1 large yellow onion
- 4 tbsp butter
- 2.5 tsp salt
- 1 tbsp (roughly) freshly grated Parmesan
- 1/2 tbsp (roughly) balsamic vinegar
- 1/2 tsp nutmeg
- Olive oil
- Follow Half-Baked Harvest’s recipe for making crust from scratch.
- Follow instructions on store-bought dough for thawing.
Filling & Toppings
- Heat ~1 tbsp of olive oil in a pan over medium heat.
- Slice onions. Add to pan with 1-2 sprigs of rosemary. Season with salt and garlic to taste. Allow onions to caramelize, stirring only occasionally to allow the onions to brown. Stirring too much won’t allow them to caramelize and they’ll remain translucent.
- Once caramelized, deglaze the pan with a couple splashes of balsamic vinegar. Coat the onions, then transfer them to a bowl and set aside.
- Brown 4 tbsp of butter in a pan at medium heat with 3-4 sage leaves. Keep an eye on the butter – it will sizzle a little bit and turn light brown in color. Remove it from heat once it is browned to avoid burning. Remove the sage and set butter aside.
- Pour can of pumpkin puree into a mixing bowl. Add salt, browned sage butter, and grated Parmesan to the puree. Taste along the way and add more salt, pepper, or nutmeg as needed per your tastes.
- Preheat oven to 425°.
- Prepare your dough in a flat circle on a baking sheet lined with parchment paper.
- Spoon pumpkin puree onto the dough, and spread evenly to coat the dough while leaving about 1/2″ of space between the puree and the rim of the circle.
- Distribute the caramelized onions into piles (or in one even layer, whichever you prefer).
- Fold the rim of the dough over, wrapping up the edges of the crust around the filling. It doesn’t need to be perfect. Galettes are beautiful because of their organic, handmade look. Do this in small sections to avoid breaking the dough.
- Add a few sage leaves, if desired, before baking the galette in the oven for 30-40 minutes.
- With about 10 minutes left before the galette is done, lightly coat a pan in oil and heat over medium.
- Slice halloumi about 1/8″ thick. Place the slices on the pan without overlapping. After about 1 minute, check if the cheese has developed that perfect browning you want. If not, wait a little longer, and repeat on the other side.
- Remove galette from the oven and evenly distribute slices of pan fried halloumi.
- Pour a glass of Merlot and serve!
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