Mushroom, Leek & Sliced Potato Filo Galette
with Basil Pesto & Rocket Salad
When you put in the hard yards you want to be able to show off your creation and nothing looks as impressive as a filo pastry galette. Everyone will ‘ooh’ and ‘ahh’ at the mushrooms and leek topped with fresh basil pesto. It’s a stellar standout that will earn you admiration and praise!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potatoes
1 sachet
Garlic & Herb Seasoning
1 packet
button mushrooms
1
leek
2 clove
garlic
1 pinch
chilli flakes
1 packet
filo pastry
(Contains Gluten; )
1 bag
Rocket leaves
½ packet
Balsamic & Olive Oil Dressing
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut potato into 0.5cm-thick rounds. • Place potato on a lined oven tray with garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, spread out evenly, then roast until golden, 20-25 minutes.
• Meanwhile, thinly slice button mushrooms and leek. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms and leek, stirring, until tender, 3-5 minutes. • Add garlic and a pinch of chilli flakes (if using), and cook until fragrant, 1 minute. Season to taste.
• Evenly stack 5 sheets of filo pastry with a drizzle of olive oil between each layer and place on a second lined oven tray. • Top with roasted potatoes in centre of the pastry, leaving a 4cm boarder around the edge. • Top with cooked veggies and season with salt and pepper.
• Carefully fold pastry edges over filling, leaving the centre exposed. • Bake galettes until golden, 15-20 minutes. • Meanwhile, add rocket leaves to a large bowl. Add balsamic & olive oil dressing and toss to coat. Season to taste.
• Slice mushroom and potato galette. Divide galettes between plates. • Drizzle over plant-based basil pesto. • Serve with rocket salad. Enjoy!