• 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 button mushrooms. 
• Finely chop garlic. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms and sliced leek, 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 border 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, add mixed salad leaves to a large bowl. Add balsamic glaze (see ingredients) and toss to coat. Season to taste.

• Slice galette. 
• Divide mushroom, leek and herby potato filo galettes between plates. 
• Drizzle with plant-based basil pesto. 
• Serve with mixed salad. Enjoy!