Ratatouille Galette (Thermomix® Cutter)

Flaky pastry

• 150 g unsalted butter, cold, cut into pieces (1-2 cm)
• 300 g plain flour, plus extra to dust
• 90 g cold water
• ½ tsp sea salt

Topping

• 350 g zucchini, trimmed (2-3 zucchini - see Tips)
• 350 g Roma tomatoes, ripe but firm (whole to fit feeder tube - see Tips)
• 60 - 100 g Parmesan cheese, cut into pieces (3 cm)
• 190 g sun dried tomatoes, drained
• 30 g water
• 10 g fresh chives, finely chopped
• ½ tsp sea salt, plus extra to season
• plain flour, to dust
• ground black pepper, to season
• milk, to glaze
• fresh basil leaves, to garnish