• Preheat oven to 240°C/220°C fan-forced. Boil 
the kettle.
• Half-fill a medium saucepan with boiling water, then 
add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Peel garlic cloves.
• Cook potato and garlic in the boiling water over 
high heat until easily pierced with a fork, 
12-15 minutes. Drain, return to the pan and mash 
until smooth.

• Meanwhile, using a vegetable peeler, slice zucchini
into ribbons, stopping when you reach the seeds in 
the centre. 
• Heat a large frying pan over high heat with a drizzle 
of olive oil. Cook zucchini, tossing, until tender, 
2-3 minutes. Transfer to a plate and season to taste 
with salt and pepper. Set aside. 

• Pat salmon dry with a paper towel and season 
both sides with salt and pepper.
• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• When oil is hot, cook salmon, skin-side down, until 
just browned, 1-2 minutes. Set aside.

TIP: Patting the skin dry helps it crisp up in the pan! 
TIP: The salmon will keep cooking in Step 5! 

• Add Cheddar cheese, Dijon mustard, the milk and 
egg to the potato, then mix until combined. Season 
with pepper.
• In a small microwave-safe bowl, place the butter
and microwave in 10 second bursts until melted.
• Evenly stack 5 sheets of filo pastry (see 
ingredients), brushing with the butter between 
each layer, then place on a lined oven tray. 

TIP: If you’re cooking for 4-6 people, make two tarts!

• Spread potato mixture evenly in the centre of the 
pastry, leaving a 4cm border around the edges.
• Arrange salmon (skin-side down) and zucchini on 
top of potato mixture. Crumble fetta cubes over the 
top. Season to taste.
• Carefully fold pastry edges over filling, leaving the 
centre exposed. Drizzle with olive oil.
• Bake galette until pastry is golden, 15-20 minutes. 
• Meanwhile, slice lemon into wedges. Halve
snacking tomatoes. 
• Roughly chop roasted almonds.

• In a medium bowl, combine snacking tomatoes, 
mixed salad leaves, a squeeze of lemon juice and a 
drizzle of olive oil. Season to taste.
• Halve salmon and cheesy potato-stuffed galette.
• Portion galette and tomato salad between plates.
Sprinkle almonds over salad.
• Tear parsley over galette. 
• Serve with any remaining lemon wedges. Enjoy!