Ratatouille Galette

Pastry

• 5 oz unsalted butter diced, frozen
• 10 ½ oz all-purpose flour plus extra to dust
• 3 oz ice cold water
• ½ tsp salt

Toppings

• 2 oz Parmesan cheese cut into pieces
• 12 oz zucchini unpeeled, ends removed (2-3 zucchini)
• 12 oz plum tomatoes whole (see Tip)
  or 12 oz Roma tomatoes whole
• 8 ½ oz sun-dried tomatoes, in oil drained
• 1 oz water
• 2 green onions cut into pieces
• ½ tsp salt plus extra for seasoning
• 1 pinch ground black pepper
• olive oil to brush
• fresh basil leaves to garnish