In a large bowl, combine the flour, whole wheat flour, and salt. Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add the cold water to the flour mixture and stir until a dough begins to form.
Turn the dough onto a lightly floured surface and knead just until it comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
In a skillet, cook the sliced onion over medium heat with a tablespoon of butter until soft and caramelized, about 15-20 minutes. Set aside.
In a medium saucepan, melt the remaining butter over medium heat. Stir in the pumpkin puree and cook for 5-7 minutes, allowing some of the moisture to evaporate. Remove from heat and let cool slightly. Once cool, mix in the egg until well combined.
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Transfer the dough to the prepared baking sheet.
Spread the pumpkin mixture evenly over the rolled-out dough, leaving a 1 ½ -inch border around the edges. Scatter the caramelized onions over the pumpkin layer, the chopped pecans, and goat cheese.
Fold the edges of the dough over the filling, pleating as necessary to create a rustic border. The center should remain open.
Bake the galette in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Remove from the oven and drizzle with honey for a touch of sweetness. Allow to cool slightly before slicing and serving.
Enjoy your rustic pumpkin spice pecan galette—perfect for a cozy autumn gathering!
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