Vegetable and Dried Fruit Pastilla

Method

A crispy phyllo crust that snaps to reveal a heart of tender vegetables and roasted almonds. The warm scent of ras-el-hanout and cinnamon pairs with the crunch of dried fruits.

1. 1

   In a sauté pan with olive oil, cook the chopped onions and garlic until translucent and starting to turn slightly golden.

2. 2

   Add the diced carrots and zucchini. Stir in the ras-el-hanout, ginger, and cinnamon. Let it simmer over medium heat until vegetables are tender but not mushy.

3. 3

   Add chickpeas, raisins, and chopped herbs. Pour in the beaten eggs, stirring constantly until they set and bind the filling together. The mixture should be dry with no liquid at the bottom.

4. 4

   Toast the almonds in a dry pan, then roughly chop them with a knife to maintain a crunchy texture.

5. 5

   Brush the phyllo sheets with melted butter. Layer 4 sheets in a circular mold, letting the edges hang over. Add the filling, sprinkle with almonds, then cover with the remaining 4 sheets. Fold the edges inward to seal the filling tightly.

6. 6

   Bake at 180°C until the pastry is golden brown and stiff. Once out, sprinkle with a fine pinch of sugar and cinnamon for contrast.