Colorful. Nutritious. Flavorful. Crispy. Stunning! With flavor influences of India, what’s not to love?
36 sheets Athens® Phyllo Dough (9” x 14”), thawed
1 can (15.5 ounce) chick peas, drained
¼ cup + 2 tablespoons olive oil, divided
1 teaspoon lime juice
¼ cup water
1 teaspoon salt, divided
½ teaspoon garam masala
¾ teaspoon ginger root, grated
¼ teaspoon black pepper
2 tablespoons unsweetened coconut, toasted, divided
1 ½ teaspoons garlic, minced
1 tablespoon cilantro, chopped
1 ¼ cups cauliflower, cut into mini florets (approximately 1” x ½”)
1 ¼ cups sweet potato, peeled and ½” diced (from a 7- 8 oz sweet potato)
½ cup red bell peppers, ½”- ¾” diced
¾ cup onion, sliced 2” x ½”
10 asparagus spears, cut 2” long pieces
Thaw phyllo, following thawing instructions on package. Preheat oven to 350ºF.
Using a blender, puree chick peas,1 tablespoon olive oil, lime juice, water, ½ teaspoon salt, garam masala, ginger and 1 tablespoon coconut.
In a large bowl, combine ½ teaspoon salt, black pepper, garlic, cilantro and 1 tablespoon olive oil. Gently toss with vegetables, to coat.
Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface and lightly brush with olive oil. Layer and repeat with five more sheets. Using a 9” round pan or plate as a template, cut a 9″ circles from phyllo stack. Repeat procedure 5 more times to create a total of 6 circles.
Spread puree on top of each in circle leaving a 1 ½” – 2” border empty around the perimeter. Brush borders lightly with olive oil. Place vegetable blend on top of each puree circle. Fold border up on to filling leaving most vegetables exposed. Place on baking tray and brush phyllo with oil.
Bake in preheated 350ºF oven for 25-30 minutes or until phyllo is golden brown. Let cool slightly.
Sprinkle with toasted unsweetened coconut. Serve warm or at room temperature.
Serving size: 1 galette (239g), Amount per serving: Calories 340, Total Fat – 15g, Saturated fat – 3g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 720 mg, Dietary Fiber – 6g, Total Carbohydrate – 43g Sugars – 5g, Protein – 9g, Vitamin D – 0%, Calcium 6%, Iron 10%, Potassium – 6%
- Bonus! Save the phyllo scraps from cutting circles. Brush tops with oil, cut into snack size pieces, toss liberally with organic cinnamon sugar, place on baking tray and bake in 350ºF oven 12-15 minutes or until golden. This is a sweet treat!