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Rustic Ratatouille-Style Galette
Rustic Ratatouille-Style Galette

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.

Tags:
Vegetarian
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

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

Calories918 kcal
Energy (kJ)3840 kJ
Fat26 g
of which saturates8.8 g
Carbohydrate139 g
of which sugars16.6 g
Dietary Fibre7 g
Protein29.9 g
Sodium3050 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

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

3

• 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.

4

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

5

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

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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