Ratatouille & Bacon Filo Galette

Name: Ratatouille & Bacon Filo Galette with Radish Rocket Salad
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 1 olive oil; butter; 1 Tomato; 2 Courgette; Garlic; 1 Filo Pastry; 1 Passata; 1 Chilli Flakes; 1 Grated Parmesan Cheese; 1 Diced Bacon; 1 Radish; 1 Rocket leaves

with Radish Rocket Salad

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Ratatouille - this delicious 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!

Allergens:

Milk

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total45 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

Courgette

Garlic

Filo Pastry

Passata

Chilli Flakes

Grated Parmesan Cheese

Diced Bacon

Radish

Rocket leaves

Not included in your delivery

olive oil

butter

Nutrition Values

Energy (kJ)2395 kJ

Calories572 kcal

Fat35 g

of which saturates15.8 g

Carbohydrate40.1 g

of which sugars7.3 g

Dietary Fibre4.8 g

Protein21.2 g

Sodium842 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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 grated Parmesan cheese. Season with salt and pepper. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 grated Parmesan cheese and diced bacon. 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!