Cheesy Ratatouille Filo Galette
with Radish and Baby Spinach Salad
- Milk
- Gluten
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!
Ingredients
1
Tomato
2
Courgette
2 clove
Garlic
1 packet
Filo Pastry
(Contains: Gluten; )
1 packet
Passata
1 pinch
Chilli Flakes
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Radish
1 packet
baby spinach leaves
Not included in your delivery
1 drizzle
olive oil
butter
(Contains: Milk; )
Nutrition Values
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 Parmesan and Cheddar 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!
