• 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. 
TIP: If your oven tray is crowded, divide potatoes 
between two trays.

• 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 with 
salt and pepper 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 the centre of the 
pastry, leaving a 4cm border around the edge. 
• Top with cooked veggies and season.

• 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 
galette between plates. 
• Drizzle with plant-based basil pesto. 
• Serve with mixed salad. Enjoy!