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How about a summer gallette for lunch this weekend? Jenny over at the Nourished Kitchen has just the recipe for us!



Golden Beet Galette with Honey, Cheese and Mint
Yield: makes about 4 servings

A nice light lunch, this free-form tart combines the earthiness of roasted beets with the sharpness of Ewetopia Dairy’s Philosopher Cheese) and a touch of honey for sweetness. I like to serve this in a whole-grain pie crust, but any pie crust that you prefer works fine.


For the Filling
2 medium golden beets
1 medium red beet
4 ounces Ewetopia’s Philosopher Cheese (available from Ewetopia here), divided
6 ounces ricotta cheese
2 tablespoons honey, preferably raw
3 tablespoons chopped fresh mint
For the Pie Crust
1 1/2 cups sifted whole-grain flour
1/2 teaspoon unrefined sea salt
1/4 cup chilled butter (chopped into 1/4-inch cubes)
1/2 cup sourdough starter

The night before you plan to bake the tart, heat the oven to 425 F.
Wrap the beets in parchment paper, and again in foil. Roast them for 40 minutes, or until tender when pierced by the tines of a fork. Transfer to the refrigerator overnight.
Prepare the sourdough pie crust In a stand mixer, or by hand, by stirring salt into flour. Then beat in chilled butter until the flour resembles corn meal. Beat in sourdough starter until the dough is smooth.
Form the dough into a ball. Wrap in plastic wrap and refrigerate for at least 4 and up to 24 hours.
Transfer the dough to a floured surface, roll into a disc about 1/8-inch thick, and place gently in a pie tin.
Heat the oven to 375 F.
Dump ricotta and half the Philosopher’s cheese into a mixing bowl and beet together until loosely combined. Spoon into the waiting pie crust.
Peel and slice the roasted beets to 1/8-inch thickness and arranged them in overlapping circles on the dough, allowing an inch of space at the edges of the dough. Sprinkle remaining crumbled cheese over the beets, and transfer to the oven. Bake for 15 to 20 minutes, or until the cheese has softened and the crust is crisp. Drizzle with honey, sprinkle with mint and serve warm.



Denair, California

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