Ratatouille Filo Galette

Name: Ratatouille Filo Galette with Cheesy Radish and Baby Spinach Salad
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: olive oil; 1 Tomato; 2 Courgette; 2 clove Garlic; 30 g butter; 1 packet filo pastry; ½ packet passata; pinch chilli flakes; 2 packet Grated Parmesan Cheese; 1 radish; 1 packet Baby Leaves; drizzle vinegar (balsamic or white wine)

with Cheesy Radish and Baby Spinach Salad

Get up to $175 off

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!

Tags:

Veggie

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

2 clove

Garlic

1 packet

filo pastry

(Contains: Gluten; )

½ packet

passata

pinch

chilli flakes

2 packet

Grated Parmesan Cheese

(Contains: Milk; )

radish

1 packet

Baby Leaves

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2082 kJ

Calories497 kcal

Fat26.7 g

of which saturates13.7 g

Carbohydrate42.2 g

of which sugars9.4 g

Dietary Fibre5.9 g

Protein19.8 g

Sodium553 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.

Utensils

•Baking Tray

•Baking Paper

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.

• 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!