Herby Mushroom, Leek & Potato Galette

Name: Herby Mushroom, Leek & Potato Galette with Parmesan & Basil Pesto
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Mixed Salad Leaves; 1 packet Leek; 1 packet Filo Pastry; 1 packet Balsamic & Olive Oil Dressing; 1 Cucumber; 1 sachet Chilli Flakes; 2 Potato; 1 packet Grated Parmesan Cheese; 2 Garlic; 2 packet Button Mushrooms; 1 packet Basil Pesto; 1 drizzle olive oil; 30 g butter

with Parmesan & Basil Pesto

Get up to $175 off

Crispy, golden, and full of good stuff! This crispy galette is layered with savoury veggies, sprinkled with Parmesan, and finished with a swirl of basil pesto for a fancy-but-easy dinner that feels like a little kitchen magic.

Allergens:

Gluten

•Wheat

•Sulphites

•Milk

•Cashew

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

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Mixed Salad Leaves

1 packet

Leek

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

1 packet

Balsamic & Olive Oil Dressing

(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs. )

Cucumber

1 sachet

Chilli Flakes

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Garlic

2 packet

Button Mushrooms

1 packet

Basil Pesto

(Contains: Milk, Cashew; )

Not included in your delivery

1 drizzle

olive oil

30 g

butter

(Contains: Milk; )

Nutrition Values

Calories746 kcal

Energy (kJ)3120 kJ

Fat39.1 g

of which saturates15.5 g

Carbohydrate67.6 g

of which sugars7 g

Dietary Fibre5.9 g

Protein24.4 g

Sodium915 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.

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!