Ratatouille Filo Galette

Name: Ratatouille Filo Galette with Radish Rocket Salad
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 1 packet Filo Pastry; 1 Tomato; 1 sachet Chilli Flakes; 1 packet Passata; 1 packet Rocket leaves; 1 packet Grated Parmesan Cheese; 2 Garlic; 2 Courgette; 1 Radish

with Radish Rocket Salad

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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.

Allergens:

Gluten

•Hvede

•Milk

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

1 packet

Filo Pastry

Tomato

1 sachet

Chilli Flakes

1 packet

Passata

1 packet

Rocket leaves

1 packet

Grated Parmesan Cheese

Garlic

Courgette

Radish

Nutrition Values

Calories294 kcal

Energy (kJ)1230 kJ

Fat5.5 g

of which saturates2.4 g

Carbohydrate42.6 g

of which sugars9.1 g

Dietary Fibre5.8 g

Protein13.9 g

Sodium463 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 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 4 people), brush the melted 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 and a drizzle of vinegar and olive oil. Season to taste. • Slice ratatouille filo galette. Divide galettes between plates. • Serve with radish rocket salad. Enjoy!