• 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 double cream Brie.

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat. Cook diced bacon and onion, stirring, until tender, 4-6 minutes.
• Add garlic and cook until fragrant, 1-2 minutes.
• Season to taste with salt and pepper.  

• Evenly stack 5 sheets of filo pastry  
(see ingredients) 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 onion 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 to taste.
• Add rocket leaves and toss to coat. 

• Divide creamy brie and potato filo galette  
between plates. 
• Top with rocket and serve with tomato relish. Enjoy!