Coat the mushrooms with olive oil and seasoning of your choice and roast them for about 10-15 minutes.
Cut butternut squash in half, remove the seeds, and drizzle on olive oil and salt. Place it on the baking sheet, cut-side-down, and bake for about 45-50 min, or until it is soft. Additionally, you can roast some small cubes of butternut squash for garnish. When the squash is soft, puree it with butter. Add LifeSpice Spicy Garlic Miso seasoning and a handful of shredded gruyere.
Clean and sauté leeks with butter and seasoning of your choice.
Grate the additional gruyere and set aside for topping.
Assembly & Baking
Preheat the oven to 425°F.
Roll the dough ball to desired thickness, dock it with the fork, and place it on the baking sheet.
Layer the filling on the dough in the following order: butternut squash puree, roasted mushrooms, leeks, more puree, cubed squash, cheese. Make sure to leave about an inch of the dough edge empty.
Brush the edges of the dough with egg wash and fold it towards the center of the galette.
Brush the folded edges of the galette with egg wash and sprinkle with sesame seeds (optional).
Bake it for 10-12 min at 425°F, and then lower the temperature to 375°F and bake for additional 15 minutes. The crust should be golden brown.
Let it cool on the wire rock and serve.
Beet & Ricotta Hummus
Recipe: Natallia Nice
2-3 Small Beets
Red Wine Vinegar
Salt – to taste
1 can Chickpeas (254g)
1/2 cup Tahini
1/2 cup Ricotta
Juice of 1 Lemon juice
2-3 cloves Garlic
Olive oil – to taste
LifeSpice Charred Lemon & Chili seasoning – to taste
Preheat the oven to 400°F.
Roast the beets until soft. When they are done, peel the skin and cut them into pieces. Add a sprinkle each of red wine vinegar, agave syrup, olive oil and a pinch of salt to the beets in a large bowl. Mix it well and let sit for at least an hour. Strain liquid before using.
Blend together marinated beets, chickpeas, tahini, ricotta, lemon juice, garlic, olive oil into puree.
Add salt, pepper, and LifeSpice Charred Lemon & Chili seasoning to taste.