Ratatouille & Red Pesto Filo Galette

Name: Ratatouille & Red Pesto 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 Rocket Leaves; 1 packet Grated Parmesan Cheese; 2 Garlic; 2 Courgette; 1 Radish; 1 packet Rosemary; ½ packet Tomato Sugo; 1 packet Red Pesto; 1 drizzle olive oil; 30 g butter; 1 drizzle vinegar (balsamic or white wine)

with Radish Rocket Salad

Recipe Development TeamUpdated on July 24, 2026

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Calories

:

534 kcal

Protein

:

13.9g protein

Total

:

45 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Milk
Wheat
Gluten
May contain traces of allergens

Ratatouille - this delicious French 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.

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)

1

Tomato

1 sachet

Chilli Flakes

1 packet

Rocket Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk)

2

Garlic

2

Courgette

1

Radish

1 packet

Rosemary

½ packet

Tomato Sugo

(May be present: Wheat, Gluten)

1 packet

Red Pesto

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

30 g

butter

(Contains: Milk)

1 drizzle

vinegar (balsamic or white wine)

Nutrition

Energy (kJ)2230 kJ

Calories534 kcal

Fat33 g

of which saturates12.6 g

Carbohydrate42.7 g

of which sugars7.1 g

Dietary Fibre5.4 g

Protein13.9 g

Sodium719 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

PDF

1

• 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.

2

• 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),
brushing the melted butter between each layer and place on a lined oven tray.
• Spoon tomato sugo (see ingredients) evenly into centre of the pastry, leaving a 4cm border around the edge. Evenly spread with red 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.

3

• Carefully fold pastry edges over filling, leaving the centre exposed.
• Bake galette until golden, 20-25 minutes.

4

• Meanwhile, thinly slice radish.
• In a large bowl, combine radish, rocket leaves and a drizzle of vinegar and
olive oil. Season to taste with salt and pepper.
• Slice galette. Divide ratatouille and red pesto filo galettes between plates.
• Serve with radish rocket salad. Enjoy!