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Rustic Ratatouille-Style Galette

Rustic Ratatouille-Style Galette

Rustic Ratatouille-Style Galette

with Goat Cheese & Rocket

Get up to $200 off!

This a holy trinity of fantastic flavours. From the rich flavours of some hearty veggies to the warming thyme ratatouille wrapped in a perfectly crusty galette, you’ll love every bite of this delicious supper.

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2

Garlic

1 packet

Snacking Tomatoes

1

Capsicum

2

Zucchini

1 packet

Tomato Sugo

(May be present: Gluten, Wheat.)

1 packet

Filo Pastry

(Contains: Gluten, Wheat;)

1 packet

Marinated Goat Cheese

(Contains: Milk;)

1 sachet

Thyme

1 sachet

Savoury Seasoning

1 packet

Rocket

Not included in your delivery

1 drizzle

balsamic vinegar

1 drizzle

olive oil

Nutritional Values

Calories916 kcal

Energy (kJ)3830 kJ

Fat26 g

of which saturates8.8 g

Carbohydrate138 g

of which sugars16.6 g

Dietary Fibre6.7 g

Protein29.8 g

Cholesterol0 mg

Sodium3050 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

Roast the veggies

1

• Preheat oven to 240°C/220°C fan-forced.
• Slice zucchini into rounds.
• Thinly slice capsicum.
• Place veggies on a lined oven tray. Drizzle with
olive oil, sprinkle over 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.

Get prepped

2

• Meanwhile, halve snacking tomatoes.
• Thinly slice garlic.
• Pick thyme leaves.

Assemble the galette

3

• Once veggies are done, stack 5 sheets of filo
pastry with a drizzle of olive oil between each
layer and place on a second lined oven tray.
• Evenly spoon tomato sugo in the centre of the
pastry, leaving a 4cm border around the edge.
• Evenly arrange cooked veggies and snacking
tomatoes on top of sugo. Sprinkle with thyme
and garlic and drizzle with olive oil. Season with
salt and pepper.

Bake the galette

4

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

Toss the rocket

5

• In a medium bowl, combine rocket leaves,
a drizzle of marinated goat cheese oil and
balsamic vinegar. Season to taste.

Finish & serve

6

• Slice galette.
• Carefully divide ratatouille-style galette between
plates and top with rocket.
• Crumble over goat cheese to serve. Enjoy!

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