with Radish Rocket Salad
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
Utensils
Tags
Olive oil
Tomato
1
Courgette
2
Garlic
2 clove
Butter
30 g
Filo pastry
1 packet
Passata
0.5 packet
Chilli flakes
pinch
Grated Parmesan Cheese
1 packet
Radish
1
Rocket leaves
1 packet
Vinegar
drizzle
• 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!
1816
kJ
Energy (kJ)
434
kcal
Calories
22.8
g
Fat
11.3
g
of which saturates
41.1
g
Carbohydrate
8.2
g
of which sugars
4.9
g
Dietary Fibre
12.4
g
Protein
447
mg
Sodium
with Double Parmesan Cheese & Capsicum Relish Aioli