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Kiwi Matcha Tart Recipe

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4.1 from 13 reviews

This Savory Pumpkin Galette features a flaky parmesan crust filled with tender roasted sugar pumpkin, caramelized onions, and creamy goat cheese, accented by fresh thyme. It’s a rustic, elegant dish perfect for fall entertaining or a cozy weeknight dinner.

Ingredients

For the Crust

  • ¾ cup + 2 tablespoons (120 gr) all-purpose flour
  • ¼ cup + 1 tablespoon (20 gr) freshly grated Parmesan cheese
  • ½ teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves
  • ½ stick (4 tablespoons – 55 gr) cold unsalted butter, cut into small cubes
  • 2-3 tablespoons cold water

For the Filling

  • A quarter of medium sugar pumpkin (around 350 gr)
  • 3 tablespoons olive oil, divided
  • 1 small white onion
  • 2 tablespoons unsalted butter, divided
  • 70 ml white wine
  • Salt and black pepper, to taste
  • 120 gr crumbled goat cheese
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Make the dough by hand or food processor: In a large bowl, combine the flour, grated Parmesan, fresh thyme leaves, black pepper, and kosher salt. If making by hand, mix the cold butter into the flour mixture with your hands until pea-sized chunks remain. Gradually add cold water and knead until dough just holds together. If using a food processor, pulse the dry ingredients to aerate, add butter and pulse until coarse crumbs form. Add cold water gradually and pulse until dough just comes together. Avoid overworking. Form the dough into a flat disc, wrap tightly in plastic, and refrigerate for at least 1 hour or overnight.
  2. Prepare the filling: Preheat the oven to 380°F (193°C). Peel, seed, and thinly slice the sugar pumpkin. Thinly slice the white onion.
  3. Roast the pumpkin: Toss the pumpkin slices with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender but not mushy. Remove and let cool.
  4. Caramelize the onions: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a skillet over medium heat. Add the sliced onions and cook slowly, stirring frequently, until golden and caramelized, about 15 minutes. Add white wine and cook until mostly evaporated. Season with salt and pepper, add fresh thyme leaves, and remove from heat.
  5. Assemble the galette: On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle. Transfer to a parchment-lined baking sheet. Spread the caramelized onion mixture evenly over the dough, leaving a 2-inch border. Layer the roasted pumpkin slices on top of the onions. Sprinkle crumbled goat cheese evenly over the pumpkin.
  6. Fold and bake: Fold the edges of the dough loosely over the filling, pleating as necessary to create a rustic edge. Brush the crust with the remaining 1 tablespoon olive oil or an egg wash if desired. Bake in the 380°F oven for 35-40 minutes or until the crust is golden brown and crisp.
  7. Cool and serve: Allow the galette to cool slightly on the baking sheet before slicing. Serve warm or at room temperature.

Notes

  • Use cold ingredients to ensure a flaky crust.
  • Do not overwork the dough to keep it tender.
  • Roasting the pumpkin separately prevents the crust from becoming soggy.
  • Feel free to substitute goat cheese with ricotta or feta for a different flavor profile.
  • The galette can be made a day ahead and reheated gently.

Find it online: https://marthatasty.com/kiwi-matcha-tart-recipe/