Friday, October 8, 2021



Pumpkin Sweet Potato Galette Recipe @ treatntrick

Tender, flaky crust and savory, this Pumpkin Sweet Potato Galette can be served as an appetizer or main course for small gatherings.  However, it is served, it is sure to be loved by all.


I used all purpose and whole wheat flour for added health benefits.  You could you use all purpose flour entirely for the crust. Replace butter with oil for vegan.


The pumpkin and sweet potato  should be sliced thinly so it cooks faster.  They need to be cooked before putting on top of the galette either using microwave for 1 minute or steam for 2 minutes as we need to bake them again for 40 minutes.  After cutting, soak sweet potato in water to avoid discoloration. Create a beautiful pattern for pumpkin and sweet potato atop the sauce if you like.


The mixture of mayo and cream cheese together with paprika, salt, lemon juice and black pepper yield a mild tangy taste and it was seriously delicious.  Add honey if needed but mine done without it.  Use vegan mayo and vegan cashew cream cheese or tofu sour cream if you are a vegan.

My family devoured this rustic Pumpkin Sweet Potato Galette in no time, am so glad there is no leftovers. 

Pumpkin Sweet Potato Galette Recipe @ treatntrick

Other similar recipes:

Pizza Rolls

How to make Chicken Calzone

Homemade Tuna Pizza

Pumpkin Sweet Potato Galette Recipe @ treatntrick


Servings :    8-10

1  cup all purpose flour

1  cup whole wheat flour 

1 tablespoon sugar

1/2  tsp salt

3/4 cup (170 g)   cold butter cut into  cubes

4-6 tablespoon ice water


1 cup peeled and sliced pumpkin 
1 cup sweet potato  thinly sliced  
salt and pepper 
1 tablespoon butter 

1/4 cup cream cheese
3/4 cup mayonnaise
1/2 tablespoon paprika or to taste 
1-2 tablespoon lemon juice 
ground black pepper to taste
salt to taste
honey if needed


For toppings, microwave on high with a splash of water separately the pumpkin and sweet potato for 1 minute.  Sprinkle both with salt, pepper and butter. Keep aside.

Combine together sauce ingredients in a bowl.  Adjust to your preference.

For the pastry. place flour, sugar, salt and butter in a mixing bowl.

Rub the butter into flour with your fingertips until the mixture resembles fine bread crumbs.

Gradually add ice water to form into pliable  dough.

Wrap with plastic and chill for 30 minutes-1 hour.

Roll out  dough into one large or 2 - 12 in circle  about 1/4 or 1/8 in thick on floured board. 

Transfer dough onto baking sheet.  Spread sauce  in the center of the dough, spreading evenly but  leaving  1 1/2  in border. Spoon  toppings on top.  You can make a design if you like with them.   

Gently fold the border over the  filling  to enclose the dough, pleating it to make a circle. 

Bake for 40-45 minutes in a preheated oven @ 190 C until the crust turns golden brown.

Allow to cool. Serve warm at room temperature

Pumpkin Sweet Potato Galette Recipe @ treatntrick

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Judee said...

What a delightful looking pumpkin recipe combined with sweet potato. Perfect for the fall.

Treat and Trick said...

Thanks Judee for your lovely comment, sure it is...

NCSue said...

What a beautiful presentation this makes - a lovely galette!
Thanks for sharing the recipe and these images at

Laurie said...

You come up with the most creative ways to put food together. This really has me curious about how it will taste and I’d like to try it. I may sub the pumpkin for candy roaster, since that’s what we have. And we will use the vegan Mayo since we’re plant based.

Thanks so much for sharing!

Ridge Haven Homestead

Helen at the Lazy Gastronome said...

This looks amazing!! Thanks for sharing at the What's for Dinner party. Hope the rest of your week is fantastic!