Cheesy Mushroom, Leek and Pesto Potato Filo Galette
with Balsamic Salad
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
2.5 unit(s)
Filo Pastry Sheets
(Contains: Cereals containing gluten, Soya, Wheat)
1 unit(s)
Baking Potato
1 sachet(s)
Mixed Herbs
1 unit(s)
Leek
2 unit(s)
Garlic Clove
180 grams
Sliced Mushrooms
1 pinch
Chilli Flakes
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
20 grams
Butter
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the filo pastry from the fridge and its packet to bring it to room temperature.
Slice the potatoes into 1/2cm thick rounds (no need to peel).
Pop the potato rounds onto a large baking tray. Sprinkle over the mixed herbs. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through.
Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the leek and mushrooms and season with salt and pepper. Cook until softened, 8-10 mins, stirring occasionally.
Add the garlic and chilli flakes. Stir-fry for 1 min.
Stir in the butter (see pantry for amount) until melted, 1 min. Remove from the heat.
Stack 5 sheets of filo pastry (then cut in half widthways if you're cooking for 2p and keep the remaining pastry for another recipe). Drizzle some olive oil between each layer and transfer to another lined baking tray.
Top evenly with roasted potatoes in centre of the pastry, leaving a 4cm border around the edge.
Top with the cooked mushroom and leek. Season with salt and pepper.
Carefully fold the pastry edges over the filling, leaving the centre exposed.
Bake the galette on the middle shelf of your oven until golden brown, 15-20 mins.
When everything's nearly ready, add the baby leaves to a serving bowl.
Drizzle over the balsamic glaze.
When the galette is cooked, drizzle over the honey (see pantry for amount) and pesto. Crumble over the Greek style salad cheese.
Slice the galette and share between your plates.
Serve with the balsamic leaves and a dollop of mayonnaise (see pantry for amount) on the side.
Enjoy!
