Creamy Brie & Silverbeet Filo Galette

• 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.