Roasted Veggies in Phyllo
Sweet potatoes, mushrooms, figs, shallots, pecans, sage, along with whole grain mustard and honey, all nestled in a crispy phyllo galette.
- 2 c. Sweet potato, peeled, small dice
- 2 Shallots, peeled, roughly chopped
- ~10 Cremini or Button mushrooms, quartered
- ~8 small Fresh figs, halved or quartered
- 2 Tb. Extra virgin olive oil
- 1 Tb. Honey
- 1 Tb. Whole grain mustard (not Dijon style)
- 1 tsp. Red wine vinegar
- 1 tsp. Kosher salt
- 1/4 tsp. Freshly ground black pepper
- 1/2 c. Gruyere cheese, shredded
- 1/4 c. Pecans, roughly chopped
- 3-4 Fresh sage leaves, roughly chopped
- 6 sheets Phyllo dough, thawed (see notes)
- 2-3 Tb. Extra virgin olive oil (for spreading on dough)
- Flaky salt (for finishing dough)
Heat oven to 425 degrees. Line a rimmed baking sheet with parchment.
Place sweet potato, shallots, mushrooms and figs on parchment. Add olive oil, honey, vinegar and mustard and stir to coat evenly, then sprinkle with salt and pepper. Roast approx. 20 minutes, until potatoes are fork tender. Remove from oven and reduce heat to 375 degrees.
While veggies cook, chop pecans, shred cheese and chop sage - place in a large mixing bowl.
When veggies are done, transfer (toss the parchment paper) them to the mixing bowl to combine with pecans, cheese and sage.
Place a new sheet of parchment on a work surface. Fill a small bowl with 2-3 Tb. olive oil and get a pastry brush. Dampen a dish cloth with water and lay it over the 6 pieces of phyllo dough you'll be using for the crust (refrigerate remaining dough).
Place one sheet of dough on the parchment and brush it with a little olive oil. Place another sheet of dough on top, rotating it a bit so the edges overlap. Brush more oil on that layer then repeat the process until you have a flower shape of sorts.
Spoon the filling in the center of the dough, leaving about 2" around it. Shape the edges of the dough toward the center, then brush all the edges with olive oil and sprinkle flaky salt around those edges.
Place the galette (on the parchment) on the baking sheet; bake approx. 15 minutes, until edges are nicely brown. Check it regularly to ensure it's not burning! Remove from oven and serve immediately. (Optional: drizzle with honey and a sprinkle of finishing salt before serving.)
Tips for working with phyllo:
To thaw, refrigerate the frozen dough at least 8 hours or overnight. Take it out 1-2 hours before starting your recipe, leaving it at room temperature, so all sheets are pliable.
Remove/work with one layer at a time, but keep remaining layers covered with a slightly damp kitchen towel.
Use a pastry brush to spread each layer with olive oil (or melted butter, if you prefer). These sheets of dough easily soak up oil, so have enough on hand. Brushing all around the layers will ensure nicely browned edges.
This galette easily serves 4, provided there is a side salad or other starch available. The recipe can be doubled, just increase the number of phyllo sheets to 8 or 9, and increase the width of the dough when overlapping layers.