Creamy Brie, Bacon & Potato Filo Galette

Name: Creamy Brie, Bacon & Potato Filo Galette with Rocket & Tomato Relish
Total time: 50 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Double Cream Brie; 1 Brown Onion; 1 packet Filo Pastry; 2 Garlic; 2 Potato; 90 g Diced Bacon; 1 packet Rocket; 1 sachet Savoury Seasoning; 1 packet Tomato Relish; 2 Zucchini; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Rocket & Tomato Relish

Recipe Development TeamUpdated on March 06, 2026

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Calories

1020 kcal

Protein

47.9g protein

Preparation Time

50 minutes

Difficulty

Easy

Allergens:

Milk
Gluten
Wheat
Soy
May contain traces of allergens
Milk

We spy with our hungry eye a golden crunchy veggie delight. We’ll give you a clue, it’s packed with delicious double cream brie, bacon, sautéed veggies and some tasty rocket leaves and tomato relish. You have guessed correctly, it’s tonights crumbly and golden galette!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Double Cream Brie

(Contains: Milk;)

Brown Onion

1 packet

Filo Pastry

(Contains: Gluten, Wheat;)

Garlic

Potato

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 packet

Rocket

1 sachet

Savoury Seasoning

1 packet

Tomato Relish

Zucchini

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories1020 kcal

Energy (kJ)4290 kJ

Fat40.4 g

of which saturates18 g

Carbohydrate155 g

of which sugars20.2 g

Dietary Fibre8.8 g

Protein47.9 g

Sodium2880 mg

Potassium35.9 mg

Calcium3.4 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced.
• Cut potato into 0.5cm-thick rounds.
• Cut zucchini into thick slices.
• Place potato and zucchini on a lined oven tray with
savoury seasoning, 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, thinly slice brown onion.
• Finely chop garlic.
• Thinly slice double cream Brie.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook diced bacon and onion, stirring, until tender, 4-6 minutes.
• Add garlic and cook until fragrant, 1-2 minutes.
• Season to taste with salt and pepper.

• Evenly stack 5 sheets of filo pastry
(see ingredients) with a drizzle of olive oil
between each layer and place on a second lined
oven tray.
• Top with roasted potatoes and zucchini in centre of
the pastry, leaving a 4cm border around the edge.
• Top with cooked onion and Brie slices.

• Carefully fold pastry edges over filling, leaving the
centre exposed.
• Bake galette until golden, 15-20 minutes.
• Meanwhile, in a small bowl, combine a drizzle of
vinegar and olive oil. Season to taste.
• Add rocket leaves and toss to coat.