Creamy Brie & Potato Filo Galette
with Rocket & Tomato Relish
- Milk
- Gluten
- Wheat
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, sautéed veggies and some tasty rocket leaves and tomato relish. You have guessed correctly, it’s tonights crumbly and golden galette!
Ingredients
1
Double Cream Brie
(Contains: Milk;)
1
Brown Onion
1 packet
Filo Pastry
(Contains: Gluten, Wheat;)
2
Garlic
2
Potato
1 packet
Rocket
1 sachet
Savoury Seasoning
1 packet
Tomato Relish
2
Zucchini
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. 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 brie.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until tender, 3-5 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 and zucchini in centre of the pastry, leaving a 4cm border around the edge.
• Top with cooked veggies 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 with salt and pepper. Add rocket and toss to coat.
• Divide savoury brie & potato filo galette between plates.
• Top with rocket. Serve with tomato relish. Enjoy!
