Rustic Ratatouille-Style Galette
with Goat Cheese & Rocket
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
olive oil
1 drizzle
balsamic vinegar
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Thinly 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.
• Meanwhile, halve snacking tomatoes. Thinly slice garlic. • Pick thyme leaves.
• Once veggies are 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. • Evenly spoon tomato sugo in the centre of the pastry, leaving a 4cm boarder around the edge. • Evenly arrange cooked veggies and snacking tomatoes on top of sugo. Sprinkle with thyme, sliced garlic and drizzle with olive oil. Season with salt and pepper.
• Carefully fold pastry edges over filling, leaving the centre exposed. • Bake galettes until golden, 15-20 minutes.
• In a small bowl, combine rocket leaves, a drizzle of marinated goat cheese oil and balsamic vinegar. Season to taste.
• Slice galette. • Carefully divide ratatouille-style galette between plates and top with rocket. Crumble over goat cheese to serve. Enjoy!
