Estonian-Inspired Pumpkin, Caraway & Onion Rye Galette

Make it

Instructions

1. 01

   Make and rest the rye dough

   Set a rack in the center of the oven, but do not heat it yet. Line a large rimmed baking sheet with parchment paper. In a large bowl, whisk 180 g rye flour, 120 g all-purpose flour, 1 tsp baking powder, and 1/2 tsp kosher salt. Add 75 g unsalted butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs with a few pea-size pieces remaining. Drizzle in 120 ml cold water while stirring with a fork, then press the dough together; add no extra water unless dry flour will not hold when squeezed. Turn it onto a clean surface and knead gently 4 to 5 times, just until no dry patches remain. Flatten into a 1-inch-thick disk, cover, and refrigerate for 20 minutes. | Why: Brief mixing and a cold rest keep the rye crust tender rather than tough.

2. 02

   Roast the pumpkin and onion filling

   While the dough rests, heat the oven to 425°F (220°C). Wash and thoroughly dry 600 g pumpkin; peel it, scrape out the seeds, and cut the flesh into 1/2-inch cubes. Peel, halve, and cut 1 yellow onion into 1/4-inch-thick slices. On the parchment-lined baking sheet, toss the pumpkin and onion with 2 tbsp olive oil, 1 tsp ground caraway, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread everything in one even layer and roast for 20 minutes, stirring once halfway through, until the pumpkin is just tender at its center and the onion has browned edges. Remove the sheet from the oven and let the filling cool on the pan for 10 minutes. Keep the oven on. | Why: Roasting drives off excess moisture and concentrates the filling, protecting the crust from becoming soggy.

3. 03

   Shape and fill the galette

   Let the baking sheet cool until safe to handle, then leave its parchment in place. On a lightly floured surface, roll the chilled dough into a 13-inch round about 1/8 inch thick. Transfer the round to the lined baking sheet. Scatter 120 g feta cheese over the center, leaving a 2-inch border. Spoon the cooled pumpkin mixture evenly over the feta, then fold the exposed dough border up and over the filling in loose pleats; the center should remain open. In a small bowl, beat 1 egg with 1 teaspoon water, then brush the visible dough with the egg wash. | Why: A feta layer adds savory richness while the open, pleated shape lets steam escape and keeps the filling distinct.

4. 04

   Bake until deeply golden

   Bake the galette at 425°F (220°C) for 25 minutes, rotating the baking sheet once after 15 minutes. It is done when the crust is deep golden brown, feels firm at the rim, and the filling is gently bubbling. If the edge browns too quickly, loosely tent only the crust with foil for the final 5 minutes. Transfer the baking sheet to a wire rack and rest the galette for 10 minutes before slicing. | Why: A high initial heat crisps the sturdy rye crust, while the rest lets the hot filling settle for clean slices.

5. 05

   Garnish and serve

   While the galette rests, rinse and thoroughly dry 15 g fresh dill, then finely chop it. Sprinkle the dill over the warm galette, cut it into 4 wedges, and serve promptly while the crust is crisp and the filling is warm. | Why: Fresh dill adds a cool, aromatic finish that lifts the sweet roasted filling.