• Preheat oven to 240°C/220°C fan-forced.
• Slice zucchini into thick rounds.
• Cut brown onion into thick wedges. 

• Place zucchini and onion on a lined oven tray.
• Drizzle with olive oil, sprinkle with savoury 
seasoning, season with salt and toss to coat.
• Roast until just tender, 15 minutes.
TIP: If your oven tray is crowded, divide between  
two trays. 

• Meanwhile, cut tomato into thin wedges.
• Remove Midnight Beauty grapes from stem.  

• Once roast veg is done, evenly stack 5 sheets of filo 
pastry with a drizzle of olive oil between each layer 
and place on a second lined oven tray.
• Top evenly with roasted veg, tomato and grapes 
over the centre of the pastry, leaving a 4cm border 
around the edges.
• Crumble over half the marinated goat cheese, 
drizzle with some goat cheese oil and balsamic 
vinegar. Season with salt and pepper. 

• Carefully fold pastry edges over, leaving  
the centre exposed.
• Bake galette until golden, 15-20 minutes. 

• Slice galette.
• Divide savoury midnight grape garden galette 
between plates. Crumble over remaining goat 
cheese and serve with rocket leaves. Enjoy!