Ratatouille & Basil ‘Pesto’ Filo Galette

Name: Ratatouille & Basil ‘Pesto’ Filo Galette with Leafy Radish Salad
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 1 packet Filo Pastry; 1 Tomato; 1 sachet Chilli Flakes; 1 packet Mixed Salad Leaves; 1 packet Grated Parmesan Cheese; 2 Garlic; 2 Courgette; 1 Radish; 1 packet Rosemary; ½ packet Tomato Sugo; 1 packet Plant-Based Basil Pesto; 1 drizzle olive oil; 30 g butter; 1 drizzle vinegar (balsamic or white wine)

with Leafy Radish Salad

4.5(3)

Recipe Development TeamUpdated on June 02, 2026

Get tasty recipes from just $6 per serving

Calories

524 kcal

Protein

14.3g protein

Total

45 minutes

Difficulty

Easy

Allergens:

Gluten
Wheat
Milk
Cashew
Wheat
Gluten
May contain traces of allergens
Milk
Soy
Sesame
Fish
Eggs

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! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card! This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Filo Pastry

(Contains: Gluten, Wheat)

Tomato

1 sachet

Chilli Flakes

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk)

Garlic

Courgette

Radish

1 packet

Rosemary

½ packet

Tomato Sugo

(May be present: Wheat, Gluten)

1 packet

Plant-Based Basil Pesto

(Contains: Cashew May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)

Not included in your delivery

1 drizzle

olive oil

30 g

butter

(Contains: Milk)

1 drizzle

vinegar (balsamic or white wine)

Nutrition

Energy (kJ)2190 kJ

Calories524 kcal

Fat32.3 g

of which saturates12.7 g

Carbohydrate41.4 g

of which sugars7.5 g

Dietary Fibre4.6 g

Protein14.3 g

Sodium651 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.

You will need

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Slice tomato and courgette into 0.5cm-thick rounds.
• Thinly slice garlic.
• Pick rosemary leaves (see ingredients).
• In a medium bowl, combine tomato, courgette, garlic, rosemary and a
drizzle of olive oil. Season with salt and pepper.

• In 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) on a
lined oven tray, brushing the melted butter between each layer.
• Spoon tomato sugo (see ingredients) evenly into centre of the pastry, leaving a 4cm border around the edge, then evenly spread with plant-based basil pesto. Sprinkle over a pinch of chilli flakes (if using).
• Arrange sliced courgette, tomato and garlic on top of sauces.
• 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, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste with salt and pepper.
• Slice ratatouille and basil ‘pesto’ filo galette.
• Divide galette between plates.
• Serve with radish and rocket salad. Enjoy!