Creamy Brie & Silverbeet Filo Galette
with Rocket & Tomato Relish
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!
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
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 silverbeet and 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 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 & silverbeet filo galette between plates.
• Top with rocket. Serve with tomato relish. Enjoy!
