[Veg Surcharge] NZ Mushroom, Leek & Herby Potato Filo Galette
with Parmesan & Basil Pesto
- Gluten
- Wheat
- Milk
- Tree nuts
- Cashew
- Sulphites
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Filo Pastry
(Contains: Gluten, Wheat; )
1 packet
Basil Pesto
(Contains: Milk, Tree nuts, Cashew; )
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
1
Cucumber
1 sachet
Chilli Flakes
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Leek
2 packet
Button Mushrooms
Nutrition Values
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. Roughly chop cucumber.
• In a large frying pan, heat the butter and a good drizzle of olive oil over high heat. Cook mushrooms and leek, stirring, until tender, 5-6 minutes. • Add garlic and a pinch of chilli flakes (if using), and cook until fragrant, 1 minute. Season with a good pinch of 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. • Top with roasted potatoes in centre of the pastry, leaving a 4cm boarder around the edge. • Top with cooked veggies and grated Parmesan cheese.
• Carefully fold pastry edges over filling, leaving the centre exposed. • Bake galettes until golden, 15-20 minutes. • Meanwhile, add mixed salad leaves and cucumber to a large bowl. Add balsamic & olive oil dressing and toss to coat. Season to taste.
• Slice galette. • Divide mushroom, leek and herby potato filo galette between plates. • Drizzle over basil pesto. Serve with cucumber salad. Enjoy!
