Creamy Brie, Bacon & Silverbeet Filo Galette
with Rocket & Tomato Relish
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
Potato
1 sachet
Savoury Seasoning
1
Silverbeet
1
Brown Onion
2
Garlic
1
Double Cream Brie
(Contains: Milk;)
1 packet
Filo Pastry
(Contains: Gluten, Wheat;)
1 packet
Rocket
1 packet
Tomato Relish
90 g
Diced Bacon
(May be present: Soy, Milk.)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
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 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, roughly chop silverbeet. Thinly slice brown onion.
• Finely chop garlic. Thinly slice brie.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, silverbeet and onion, stirring, until tender, 4-6 minutes.
• Add garlic and cook until fragrant, 1-2 minutes. 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 border around the edge.
• Top with cooked veggies, bacon and brie slices.
• Carefully fold pastry edges over filling, leaving the centre exposed.
• Bake galettes until golden, 15-20 minutes.
• Meanwhile, in a small bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add rocket and toss to coat.
• Divide savoury brie, bacon & silverbeet filo galette between plates.
• Top with rocket. Serve with tomato relish. Enjoy!
