Ratatouille Galette With Herby Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil half a kettle

Top, tail and cut your courgette[s] into bite-sized pieces

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Dice your tomato[es] finely

Add the chopped veg to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper and put the tray[s] in the oven for 10-12 min or until slightly softened

Meanwhile, peel and finely chop (or grate) your garlic

Peel and finely dice your brown onion[s]

Dissolve your vegetable stock mix in 50ml [75ml] [100ml] boiled water

Heat a large, wide-based pan (preferably non-stick) over a medium heat with a drizzle of olive oil

Once hot, add the diced onion with a pinch of salt and cook for 3-4 min or until starting to soften

Once starting to soften, add the chopped garlic and dried oregano and cook for a further 1-2 min or until fragrant

Once fragrant, add the stock and your chopped tomatoes and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 8-9 min or until starting to thicken, then remove from the heat and set aside to cool – this is your tomato sauce

While the sauce is cooking, chop your basil finely, including the stalks (save a few whole leaves for garnish!)

Line a separate baking tray (or two!) with non-stick baking paper

Dust your work surface with a generous sprinkling of flour and unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin

Add the rolled pastry to the tray[s], then prick the inside of the pastry all over with a fork (this will stop you from getting a soggy bottom!)

Spread the tomato sauce over the pastry, leaving a 2cm border

Top with the roasted veg, then fold the pastry border over the edge of the filling

Tip: Start from one corner and work around in one direction, overlapping the pastry each time

Put the tray[s] in the oven for 25-30 min or until the pastry is cooked through and puffed up – this is your ratatouille galette

While the galette is cooking, wash your salad, then pat it dry with kitchen paper

Add your red wine vinegar to a bowl with a drizzle of olive oil and a pinch of salt and give everything a good mix up

Add the salad and chopped basil to the bowl and toss – this is your herby salad