Cajun potato galette with yoghurt

This potato galette side dish is given a spicy twist with the addition of Cajun spices.


Ingredients 

•  3 large (about 700g) desiree potatoes
•  10 sheets filo pastry (Antoniou brand)
•  1 1/2 tablespoons water
•  2 teaspoons olive oil
•  40g (1/2 cup) light tasty grated cheese (Mainland brand)
•  2 tablespoons tomato paste
•  2 125g containers 99.8% fat free traditional natural yoghurt (Dairy Farmers brand), to serve

cajun seasoning

•  1 teaspoon onion salt
•  1 teaspoon mustard powder
•  1 teaspoon ground cumin
•  1/2 teaspoon cayenne pepper
•  1/2 teaspoon dried basil

Method 

Step 1
Preheat oven to 220°C. Place potatoes in a saucepan and cover with plenty of cold water. Bring to boil and cook, uncovered, for 10 minutes or until just tender when pierced with a skewer. Drain and set aside for 10 minutes or until cool enough to handle. Peel and then thinly slice crossways.
Step 2
To make the cajun seasoning, combine the onion salt, mustard powder, cumin, cayenne pepper and dried basil in a bowl.
Step 3
Cover filo pastry with a damp tea towel then a dry tea towel to prevent drying out. Use a 26cm-diameter plate as a guide to cut a disc from each filo sheet. Combine water and oil in bowl. Brush 3 filo discs with water mixture and stack together, brushed-side up. Sprinkle filo stack evenly with 11/2 tablespoons of cheese. Top with another pastry disc and brush with water mixture. Sprinkle with 11/2 tablespoons of cheese and top with another pastry disc. Place on baking tray and spread evenly with 1 tablespoon of tomato paste. Repeat with remaining pastry discs, water mixture, grated cheese and tomato paste.
Step 4
Arrange the potato slices evenly over the 2 finished bases, slightly overlapping, in a circular pattern to cover. Sprinkle with Cajun seasoning and drizzle with any remaining water mixture.
Step 5
Bake in preheated oven, swapping trays halfway through cooking, for 25 minutes or until pastry is crisp and potatoes are golden. Remove from oven. Cut into quarters and serve immediately with yoghurt.


Nutrition

Energy 650kJ	Fat saturated g
Fat Total 3.50g	Carbohydrate sugars g
Carbohydrate Total 23.00g	Dietary Fibre 2.00g
Protein 7.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

Notes

Serves: 8 as a light meal prep: 15 mins (+ 10 mins cooling time)

Source:


http://www.taste.com.au/recipes/12682/cajun+potato+galette+with+yoghurt?ref=collections,french-recipes