Pumpkin Galette


  • 1 pie crust
  • 400 g pumpkins in thin slices
  • 200 g Apetina® Classic cubes in brine
  • 250 g yoghurt
  • 2 cloves garlic finely chopped
  • 1 egg
  • 2 fresh thyme roughly chopped
  • Freshly cracked pepper


  • butter
  • thyme
  • pumpkin seed

Preheat oven to 200°C.

Place yoghurt, half of the Apetina cubes in brine, egg, garlic, thyme and pepper in a bowl. Use a fork to mash the ingredients until well combined.

Place the pie crust on a baking tray with baking paper.

Spread out the cheese mixture evenly on the pie crust, leaving around 3 cm around the edges.

Arrange the pumpkin slices on top of the filling.

Fold the edges of the crust over, to close the galette.

Brush on some melted butter. Sprinkle on some thyme and pumpkin seeds, and crumble the rest of the white cheese as toppings.

Bake for 35-40 minutes in the oven.


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