Savory Pumpkin Galette
This savory pumpkin galette makes a perfect vegetarian main
dish for Thanksgiving.
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 4-6
Ingredients
- 1/2 small pie pumpkin, seeds and guts removed & cut into 1/4-inch wedges
- olive oil mister or cooking spray
- salt + pepper to taste
- 1/2 c. walnut pieces, toasted
- 1/2 c. shredded Parmesan cheese
- 2 tbsp. olive oil
- 1 tbsp. chopped sage
- 1 prepared pie crust (store bought or your own recipe–I like this one)
- 1 egg yolk, beaten with 1 teaspoon water
Instructions
- Preheat oven to 400 degrees.
- Spray a rimmed baking sheet with oil or cooking spray. Place pumpkin wedges onto sheet. Spray tops with additional oil and season with salt and pepper. Bake for 20-30 minutes, or until softened but not browned. Let these cool while you work on the next step of the recipe.
- Combine walnuts, cheese, olive oil, and sage in a food processor. Process until coarsely chopped (see image in post). Add salt and pepper to taste.
- Place prepared pie crust on a baking sheet lined with parchment paper. Pour walnut mixture into center of crust and spread to cover, leaving an inch margin on all sides. Arrange pumpkin wedges in an overlapping circle on top of the walnut mixture. Cut off any overlap so pumpkin does not extend into the 1-inch margin.
- Fold overhang of dough onto the pumpkin. Spray pumpkin with additional oil or cooking spray and brush pie dough with egg yolk mixture. Bake at time and temperature indicated on pie crust package or in recipe, until crust is golden brown.
Source https://ohmyveggies.com
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