Cheesy Tomatoey Ratatouille Galette
with Cider Vinegar Salad
- Cereals containing gluten
- Wheat
- Soya
- Milk
- Sulphites
- Milk
- May contain traces of allergens
- Celery
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat, Milk, May contain traces of allergens)
1 unit(s)
Aubergine
(Contains: May contain traces of allergens, Celery)
1 unit(s)
Courgette
(Contains: May contain traces of allergens, Celery)
1 unit(s)
Onion
1 unit(s)
Medium Tomato
2 unit(s)
Garlic Clove
1 sachet(s)
Mixed Herbs
15 grams
Miso Paste
(Contains: Soya)
30 grams
Tomato Puree
100 grams
Greek Style Salad Cheese
(Contains: Milk)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Onions
50 milliliter(s)
Water for the Sauce
½ tbsp
Honey for the Sauce
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey for Drizzling
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Take your pastry out of the fridge to com up to room temperature.
Trim the aubergine, then cut into roughly 2cm pieces. Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.
Pop the aubergine and courgette onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine and courgette on the top shelf until soft and golden, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the onion, chop the tomato into 2cm chunks. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
Add the tomato and sugar (see pantry for amount) and a knob more butter and cook until the onion has caramelised, 1-2 mins more.
Once the onion has caramelised, add the, garlic, mixed herbs, miso paste and tomato puree to the pan.
Stir together with the onion and cook for a minute, then pour in the water (see pantry for amount), stir together and immediately remove from the heat. Stir in the honey for the sauce (see pantry for amount).
Once the veg has cooked, stir it in to the sauce too. Crumble in half the greek style salad cheese, stir again.
Taste and add salt and pepper if you feel it needs it.
Unroll the pastry (keeping it on its baking paper) and lay it onto a large baking tray.
Spoon the filling into the centre of the pastry, leaving a 3cm gap around the edges. Then, starting at one side, gently fold the edge of the pastry in towards the filling.
Keep working your way around, folding in little sections, so the pastry makes a neat border all the way around the filling. The middle should stay uncovered. Crumble the rest of the cheese over the filling.
Brush the edge of the pastry with a little milk or some oil.
Bake the pastry on the middle shelf until it starts to colour and puff up, 15-20 mins.
Meanwhile, put your vinegar in a medium bowl and season with salt and pepper. Add the sugar and olive oil (see pantry for both amounts) and mix to combine. Set aside.
Once the galette is cooked, add the leaves to the bowl with the dressing and toss to coat.
Divide the galette between plates and serve with the salad on the side.
Enjoy!
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