Sourdough Pumpkin Feta Galette
- zafood
- Oct 23
- 3 min read
This Sourdough Pumpkin Feta Galette is a simple, savory bake with a flaky sourdough crust, creamy pumpkin filling, and tangy feta. It’s an easy way to use sourdough discard and highlight fall flavors in one rustic, golden dish. Perfect for a cozy dinner, brunch, or Thanksgiving appetizer.
Why You’ll Love This Recipe
This Sourdough Pumpkin Feta Galette has a flaky sourdough crust, creamy pumpkin filling, and tangy feta for the perfect mix of savory and cozy fall flavor.
Simple to make — just roll, fill, and bake for an easy, impressive result.
Uses sourdough discard for light tang and depth while reducing waste.
Warm, seasonal ingredients make it perfect for fall dinners and Thanksgiving gatherings.
The dough can be made ahead and baked fresh for an effortless, homemade centerpiece.
Ingredients
Sourdough Discard Crust
⅔ cup (80 g) all-purpose flour
¼ cup (57 g) cold unsalted butter, cubed
¼ cup (60 g) sourdough discard (100% hydration)
¼ tsp (1.5 g) fine sea salt
1 tbsp (15–20 ml) ice water
Savory Pumpkin Filling
⅓ cup (80 g) pumpkin purée, blotted
1 tsp (5 ml) olive oil
½ clove (1.5 g) garlic, minced
½ tsp (0.5 g) fresh thyme leaves
¼ cup (40 g) crumbled feta cheese (reserve some for topping)
1 small egg (or ½ beaten large egg)
1 tbsp (15 ml) heavy cream or milk
Pinch of salt
Black pepper to taste
Instructions
Make the Crust: In a medium bowl, combine flour and salt. Cut in cold butter until coarse crumbs form. Add sourdough discard and mix until shaggy. Gradually add ice water until dough comes together. Shape into a disk, wrap, and chill for 30–45 minutes.
Prepare the Filling: In a separate bowl, stir together pumpkin purée, olive oil, garlic, thyme, egg, cream, salt, and pepper until smooth. Fold in most of the feta, reserving a little for garnish after baking.
Assemble the Galette: Preheat oven to 400°F / 200°C and line a baking sheet with parchment. Roll dough into an 8-inch (20 cm) rough circle, about ⅛ inch thick. Spread the pumpkin filling in the center, leaving a 1½-inch (4 cm) border. Fold edges over the filling, brush crust with egg wash, and sprinkle flaky salt.
Bake: Bake for 28–32 minutes, until crust is deep golden. Cool slightly, then finish with the reserved feta and extra thyme leaves.
Serving & Storage
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness.
Frequently Asked Questions
Can I use active starter instead of discard?
Yes. Active starter works too, though it will make the crust slightly lighter and less tangy than discard.
Can I make the dough ahead of time?
Absolutely. Prepare the dough up to two days in advance and refrigerate. You can also freeze it for up to a month.
Can I use canned pumpkin?
Yes — just blot it well before mixing. Canned or fresh both yield a creamy, flavorful filling.
What can I substitute for feta?
Goat cheese or ricotta make excellent alternatives, keeping the same creamy-salty balance.
Can I make this galette larger or smaller?
Yes. Double the recipe for a full-size galette or divide the dough for smaller individual servings.
This Sourdough Pumpkin Feta Galette combines a buttery sourdough crust, creamy pumpkin filling, and tangy feta for the perfect balance of savory and cozy fall flavor. It’s simple, elegant, and an easy way to highlight seasonal ingredients. Serve it warm for dinner, include it in your Thanksgiving spread, or enjoy it as a rustic centerpiece for any fall meal.
If you try this recipe, I’d love to see it! Snap a photo and tag me @zafo0d on Instagram so I can share your creation.
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