Roasted Mushroom and Butternut Squash Tart | Recipe Cart

Ingredients

• 1 1/2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1/4 cup/60 milliliters extra-virgin olive oil
• 1 1/4 cups/160 grams all-purpose flour, more as needed
• 3/4 cup/110 grams whole-wheat or rye flour
• 1 1/2 teaspoons fine sea salt
• 10 ounces/283 grams oyster or other mushrooms, cut into 1-inch pieces (about 4 cups)
• 3 large leeks, white and light green parts only, thinly sliced (about 4 cups)
• 3 tablespoons extra-virgin olive oil, more for drizzling
• 1 pound/454 grams butternut squash, peeled and sliced 1/4-inch thick (about 2 cups)
• Fine sea salt, to taste
• Black pepper, to taste
• 1 teaspoon chopped thyme leaves
• 1/4 teaspoon red pepper flakes, or to taste
• 1 cup/114 grams grated white Cheddar or Gruyère cheese
• 2 tablespoons chopped chives (optional)
• Fresh lemon juice, for serving