Roasted Pumpkin - Lentil and couscous Galette

Roasted Pumpkin on a pizza? Yes, I am not kidding on this. It's from Food Fashion Party's recipe list that features roasted pumpkin, lengil and couscous. Its made with whole wheat flour that completes the entire scene of being healthy! 

Ingredients:
For the base: Makes 2 10" galettes
1 cups All purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup almond flour
1/2 cup cold unsalted butter chopped
1 egg
1/4 cup very cold water
1 tsp salt
egg wash and some black poppy seeds to sprinkle

For the topping:
1/4 pumpkin sliced length wise to 1/4 cm thickness
1/4 tsp paprika
1 tsp olive oil
1/4 tsp salt
1/2 cup lentils
1 cup couscous
2 cloves garlic grated
1/2 tsp garam masala(optional)
3 cups water or vegetable stock
1 tsp olive oil
1 tsp salt
1/2 tsp fresh cracked pepper
2 tbsp grated Parmesan.
2 tbsp thinly sliced roasted salted almonds(salad toppers)
garnish with some mint leaves

Directions: 
1. Start with very cold ingredients for the base. You could make this with hands, pastry cutter or a food processor.
 In a food processor add the dry ingredients for the base and cold cubed butter and pulse it a few times until the butter is broken down into very small pieces and crumb like. 
2. In a small bowl, whisk the egg and cold water and add it the flour/butter mixture and pulse till it forms a dough, do not over mix.  Just pulse till it comes together, then take the dough out and form into two equal portions and wrap with plastic wrap, put in the refrigerator for  30 minutes to 1 hour before use.
3. In a large baking pan, arrange the pumpkin and drizzle with some olive oil, paprika, salt and bake at 400 degrees for 10 minutes. Keep aside
4.  In a pan add 1/2 cup lentil and 3 cups of water and cook on medium low heat  for 15 minutes uncovered.  The lentils should soak up 1 cup of  water and 60 percent cooked.
5. Add the couscous, salt, grated garlic, garam masala, 1 tsp oil, mix well and cover and cook for another 15 minutes on medium to low heat.  Turn off the flame and wait another 10 minutes and fluff up the lentil couscous mixture.
ASSEMBLY-Preheat oven to 375 degrees
6. Take one portion of the dough and roll to 10 cm in diameter on a baking tray lined with parchment. 
7. Top 1/2 of the cooled lentil and couscous mixture on the base.
8. Add the parmesan and crack some pepper on top. Add the almonds.
9.  Arrange the roasted pumpkin on top of the mixture.  
10. Fold the edges over and brush with some egg wash and top with black poppy seeds and BAKE for 30 to 35 minutes or until golden brown.  SERVE Warm with a side of salad.
Posted by Diane Araga, on October 4, 2013 at 8:00 AM