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Easy Rustic Savory Pumpkin and Sage Galette with Cashew Cream

Name: Easy Rustic Savory Pumpkin and Sage Galette with Cashew Cream
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: American-Mediterranean
Ingredients: 1 1/4 cups all-purpose flour (or gluten-free flour blend if preferred); 1/4 teaspoon salt; 6 tablespoons cold vegan butter substitute, cut into small cubes; 3 to 4 tablespoons ice-cold water; 1 small sugar pumpkin (about 2 pounds), peeled, seeded, and cut into 1/4-inch cubes; 1 tablespoon olive oil; 1 tablespoon fresh sage leaves, finely chopped; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 garlic clove, minced; 1/2 cup raw cashews (soaked in hot water for 1 hour and drained); 1/3 cup water; 1 tablespoon fresh lemon juice; 1/4 teaspoon salt (for cashew cream); fresh sage leaves

By Beginnerbakes Editorial TeamPublished May 5, 2026 | Updated Jul 11, 2026

American-Mediterranean 65 mins beginner-friendlyeasystep-by-stepsavory-bakespartyminimal-ingredientscomfort-foodfall-baking

Easy Rustic Savory Pumpkin and Sage Galette with Cashew Cream with measured ingredients, 65-minute total timing, 6-serving yield, oven settings, and step-by-step instructions.

Prep 20 min

Cook 45 min

Total 65 min

Servings 6

Difficulty easy

Cuisine American-Mediterranean

Ingredients

Servings 6

1 1/4 cups all-purpose flour (or gluten-free flour blend if preferred)
1/4 teaspoon salt
6 tablespoons cold vegan butter substitute, cut into small cubes
3 to 4 tablespoons ice-cold water
1 small sugar pumpkin (about 2 pounds), peeled, seeded, and cut into 1/4-inch cubes
1 tablespoon olive oil
1 tablespoon fresh sage leaves, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 garlic clove, minced
1/2 cup raw cashews (soaked in hot water for 1 hour and drained)
1/3 cup water
1 tablespoon fresh lemon juice
1/4 teaspoon salt (for cashew cream)
fresh sage leaves

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
Whisk the flour and 1/4 teaspoon salt in a large bowl. Add the cold vegan butter cubes and cut them in with a pastry cutter or fork until the mixture looks like coarse crumbs with a few pea-size bits.
Drizzle in 3 tablespoons ice-cold water and mix gently until the dough just holds together. Add the last tablespoon only if the dough feels dry, then shape it into a disc, wrap it, and chill for at least 15 minutes.
Toss the pumpkin cubes with olive oil, sage, garlic, 1/2 teaspoon salt, and black pepper. Spread them on the prepared baking sheet and roast for 20 minutes, until just tender, then let them cool slightly.
Roll the chilled dough on a lightly floured surface into a rough 12-inch circle. Transfer it to a parchment-lined baking sheet.
Pile the roasted pumpkin in the center of the dough, leaving a 2-inch border. Fold the dough edges over the filling, pleating as you go and leaving the center open.
Bake for 25 to 30 minutes, until the crust is golden and the pumpkin is tender at the edges.
While the galette bakes, blend the drained soaked cashews with 1/3 cup water, lemon juice, and 1/4 teaspoon salt until smooth and pourable.
Let the galette cool for 5 minutes before slicing. Drizzle with cashew cream, garnish with fresh sage leaves if using, and serve warm.