Name: [Veg Gourmet] NZ Creamy Silverbeet & Brie Filo Galette with Rocket & Chargrilled Capsicum Relish
Total time: 50 min
Yield: 2
Cuisine: Australian
Ingredients: 2 packet Potato; 1 Courgette; 1 Red Onion; 2 Garlic; ½ packet Cream; 1 packet Filo Pastry; 1 packet Single Cream Brie; 1 packet Rocket leaves; 1 packet Chargrilled Capsicum Relish; 1 Silverbeet; 1 sachet Vegetable Stock Powder; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine)

HelloFresh

Recipes

[Veg Gourmet] NZ Creamy Silverbeet & Brie Filo Galette

with Rocket & Chargrilled Capsicum Relish

Get up to $175 off

Allergens:

Milk

•Gluten

•Wheat

•Sulphites

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

2 packet

Potato

Courgette

Red Onion

Garlic

½ packet

Cream

(Contains: Milk; )

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

1 packet

Single Cream Brie

(Contains: Milk; )

1 packet

Rocket leaves

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

Silverbeet

1 sachet

Vegetable Stock Powder

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Calories796 kcal

Energy (kJ)3330 kJ

Fat51.1 g

of which saturates29.8 g

Carbohydrate59.3 g

of which sugars13.3 g

Dietary Fibre7.2 g

Protein23.6 g

Sodium1280 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 Sheet with Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Cut potato into 0.5cm-thick rounds. Slice courgette into thin half-moons. Thinly slice brown onion.

• Place veggies on a lined oven tray with a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, spread out evenly, then roast until golden, 20 minutes.

TIP: If your oven tray is crowded, divide veggies between two trays.

• Meanwhile, roughly chop silverbeet. Finely chop garlic. Thinly slice brie.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook silverbeet, until slightly tender, 3-4 minutes.

• Add garlic and cook until fragrant, 1-2 minutes.

• Reduce heat to medium-high.

• Stir in longlife cream (see ingredients) and vegetable stock powder, and simmer, until slightly reduced 1-2 minutes. Season with salt and pepper.

• Evenly stack 5 sheets of filo pastry with a drizzle of olive oil between each layer and place on a second lined oven tray.

• Evenly place roast veggies, leaving a 4cm border around the edge.

• Top roast veggies with creamy silverbeet and brie slices.

• Carefully fold pastry edges over filling, leaving the centre exposed.

• Bake galettes until golden, 15-20 minutes.

• In a small bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add rocket and toss to coat.