Super Cheesy Asparagus Filo Galette

Name: Super Cheesy Asparagus Filo Galette with Apple & Rocket Salad
Total time: 50 min
Yield: 2
Cuisine: French
Ingredients: 1 apple; 1 sachet Vegetable Stock Powder; 1 packet Filo Pastry; 1 packet Shredded Cheddar Cheese; 1 packet Rocket leaves; 1 packet Potato; 1 packet Grated Parmesan Cheese; 1 Asparagus; 2 Garlic; 1 Lemon

with Apple & Rocket Salad

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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.

Allergens:

Gluten

•Wheat

•Milk

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

Total50 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

apple

1 sachet

Vegetable Stock Powder

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Rocket leaves

1 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Asparagus

Garlic

Lemon

Nutrition Values

Calories381 kcal

Energy (kJ)1590 kJ

Fat11.5 g

of which saturates6.9 g

Carbohydrate47 g

of which sugars9.6 g

Dietary Fibre5.5 g

Protein17 g

Sodium874 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

Cooking Steps

• 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!