The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
90 g
Diced Bacon
1 sachet
Chilli Flakes
1 packet
Sliced Mushrooms
1
Brown Onion
2
Potato
1 packet
Filo Pastry
1 sachet
Garlic & Herb Seasoning
2
Garlic
1 packet
Plant-Based Basil Pesto
1 packet
Balsamic Vinaigrette Dressing
1 packet
Spinach & Rocket Mix
• 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 brown onion. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, sliced mushrooms and onion, breaking up with a spoon, until golden, 4-6 minutes. • Add garlic and a pinch of chilli flakes (if using), and cook until fragrant, 1 minute. Season to taste.
• 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 season with salt and pepper.
• Carefully fold pastry edges over filling, leaving the centre exposed. • Bake galettes until golden, 15-20 minutes. • Meanwhile, in a large bowl combine spinach & rocket mix and balsamic vinaigrette dressing (see ingredients). Season to taste.
• Slice mushroom, bacon and potato galette. Divide galettes between plates. • Drizzle over plant-based basil pesto. • Serve with rocket salad. Enjoy!