Ratatouille & Bacon Filo Galette
with Radish Rocket Salad
- Milk
- Gluten
Ratatouille - this delicious summery veggie stew just got even better. It has all the same rich flavours, but now it comes packaged in crisp, golden pastry. This is one of those meals where the vegetables really shine - you won’t be missing your staple meat and three veg when this is on the table! This recipe is under 650kcal per serving.
Ingredients
1
tomato
2
courgette
2 clove
garlic
1 packet
filo pastry
(Contains: Gluten)
½ packet
Passata
pinch
Chilli Flakes
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1
radish
1 packet
Rocket leaves
1 packet
diced bacon
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk)
drizzle
vinegar (balsamic or white wine)
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice tomato and courgette into 0.5cm-thick rounds. Thinly slice garlic. • In a medium bowl, combine tomato, courgette, garlic and a drizzle of olive oil. Season with salt and pepper.
• To a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • Evenly stack 5 sheets of filo pastry (two separate stacks for 4P), brush butter between each layer and place on a lined oven tray. • Spoon passata (see ingredients) evenly into centre of the pastry, leaving a 4cm boarder around the edge. Sprinkle over a pinch of chilli flakes (if using). • Arrange sliced courgette, tomato and garlic on top of passata. Sprinkle over diced bacon and grated Parmesan cheese. Season with salt and pepper.
• Carefully fold pastry edges over filling, leaving the centre exposed. • Bake galette until golden, 20-25 minutes.
• Meanwhile, thinly slice radish. In a large bowl, combine radish, rocket leaves, a drizzle of vinegar and olive oil. Season to taste. • Slice ratatouille filo galette. Divide galettes between plates. • Serve with radish rocket salad. Enjoy!
