Super Cheesy Asparagus Filo Galette
with Apple & Rocket Salad
A filo galette, doesn’t that sound fancy! And with vibrant green asparagus smothered in cheese and showcased in perfectly crisp pastry, it looks and tastes fancy too. You won’t believe how easy it is to pull together - this meat-free marvel will be your new go-to showstopper!
This recipe is under 650kcal per serving.
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
1
potato
2 clove
garlic
1 bunch
asparagus
½
lemon
1 sachet
vegetable stock powder
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Filo Pastry
(Contains Gluten; )
1
Apple
1 packet
Rocket leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
1
egg
(Contains Egg; )
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Peel garlic cloves. • Cook potato and garlic in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to pan.
• Meanwhile, trim ends of asparagus. • Zest lemon to get a pinch and slice into wedges.
• To the potatoes, add the milk, egg, lemon zest, vegetable stock powder and shredded Cheddar cheese and mash until smooth. Season with pepper. • To a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • On a lined oven tray, evenly stack 5 sheets of filo pastry (make two separate stacks for 4 people), brushing with butter between each layer.
• Spread potato mixture evenly into centre of the pastry, leaving a 4cm border around the edge. • Arrange asparagus on top of potato mixture. Season with salt and pepper. • Carefully fold pastry edges over filling, leaving the centre exposed. • Bake galette until golden, 20-25 minutes.
• Meanwhile, thinly slice apple into wedges. • In a medium bowl, combine apple, rocket leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• When the galette is done, sprinkle over grated Parmesan cheese. • Plate up super cheesy asparagus filo galette and apple rocket salad. • Serve with remaining lemon wedges. Enjoy!