Delicious Pumpkin Galette Recipe for Fall & Holidays

Start by cutting the *cold butter* into cubes. Scatter it evenly on a large cutting board, followed by the *flour* and a pinch of *salt*. Optionally, you can add dried or fresh herbs like oregano or rosemary.

Using a knife, chop the butter and flour together until they form pea-sized pieces. In a bowl, whisk the *egg* and *cold water* together, then drizzle over the flour mixture until moistened. Quickly gather the dough into a ball without kneading. If the dough is not coming together, add a bit more water.

Your goal is to ensure all the flour is evenly moistened without melting the butter chunks. Wrap the dough in plastic wrap and refrigerate.

Slice the *onion* into half-moons. In a skillet, heat both *butter and olive oil*, then begin sautéing the onion over medium heat. Stir occasionally.

Once the onion is golden, reduce the heat, add salt and *sugar*, and allow it to caramelize for about 10-15 minutes until brown.

Meanwhile, cut the *pumpkin* into small pieces. Add it to the caramelized onions, season with salt and pepper, pour in the *wine*, cover, and stew for 10-15 minutes until done.

When the filling is ready, take the dough out of the refrigerator. On a floured surface, roll out the dough into a circle, dusting with flour. Wrap it around a rolling pin and transfer to a baking sheet lined with parchment. Place the prepared pumpkin and onions in the center, grate the cheese on top, leaving a 5-7 cm (about 2-3 inches) border.

Fold the edges up to form a crust border. Bake at 200°C (390°F) for approximately 20 minutes until golden brown.