Mushroom, Onion & Potato Filo Galette
with Basil Pesto & Rocket Salad
- Gluten
- Wheat
- Almond
- May contain traces of allergens
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
What do you get when you pair mushroom, onion and potato piled on top of flakey filo pastry? Your new favourite meal, that's what! Bring all the delicious components together on a bed of filo pastry, pop it in the oven and you'll have dinner ready in no time! Drizzle over plant-based basil pesto for the perfect finishing touch!
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1
Brown Onion
1 sachet
Chilli Flakes
1 packet
Filo Pastry
(Contains: Gluten, Wheat)
1 sachet
Garlic & Herb Seasoning
2
Garlic
1 packet
Plant-Based Basil Pesto
(Contains: Almond May be present: Cashew, Eggs, Macadamia, Milk, Walnut)
2
Potato
1 packet
Sliced Mushrooms
1 packet
Spinach & Rocket Mix
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 brown onion. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced mushrooms and onion, stirring, until tender, 3-5 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 and potato galette. Divide galettes between plates. • Drizzle over plant-based basil pesto. • Serve with rocket salad. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Opinions were mixed — some enjoyed the dish and found it tasty, while many felt it lacked flavour overall, with the seasoning tasting dry and powdery and the pesto pairing not working well for everyone.
- Ease of prep: Several reviewers found the filo pastry fiddly and time-consuming to work with, and noted the dish took longer to prepare than the stated time. One reviewer suggested the pastry edges were hard to fold neatly without tearing.
- Suggestions: Many felt the filling was too sparse and the galette too dry — adding goat's cheese, feta, or a protein like bacon or beef was a popular fix. Caramelising the onions before adding them to the filling was suggested to add sweetness and depth. One reviewer recommended par-boiling the potato rounds before roasting to ensure they cook through properly. Several also noted the plant-based pesto was quite strong and overpowering — using it sparingly or substituting with a milder option worked better.
- Portions: A number of reviewers found the galette too small for a satisfying dinner and suggested increasing the filling quantity or making the pastry parcel smaller so the ratio of filling to pastry is better.
