Mushroom, Leek & Herby Potato Filo Galette
with Plant-Based Basil Pesto & Mixed 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 plant-based basil pesto. It’s a stellar standout that will earn you admiration and praise!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Leek
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Filo Pastry
(Contains: Gluten, Wheat; )
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs, Cashew, Almond)
1 sachet
Chilli Flakes
2 packet
Potato
2
Garlic
1 packet
Button Mushrooms
Not included in your delivery
1 drizzle
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.
TIP: If your oven tray is crowded, divide potatoes between two trays.
• Meanwhile, thinly slice button mushrooms.
• Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms and sliced leek, stirring, until tender, 3-5 minutes.
• Add garlic and a pinch of chilli flakes (if using), and cook until fragrant, 1 minute. Season with salt and pepper 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 the centre of the pastry, leaving a 4cm border around the edge.
• Top with cooked veggies and season.
• Carefully fold pastry edges over filling, leaving the centre exposed.
• Bake galettes until golden, 15-20 minutes.
• Meanwhile, to a large bowl, add mixed salad leaves. Add balsamic & olive oil dressing (see ingredients) and toss to coat. Season to taste.
• Slice galette.
• Divide mushroom, leek and herby potato filo galette between plates.
• Drizzle with plant-based basil pesto.
• Serve with mixed salad. Enjoy!
