Ratatouille Galette (TM5)

Pastry

• 150 g unsalted butter diced, cold
• 300 g plain flour plus extra for dusting
• 90 g water, cold
• ½ tsp fine sea salt

Topping

• 350 g courgettes unpeeled, ends removed (see tip)
• 350 g plum tomatoes (see tip)
• 190 g sun-dried tomatoes in oil drained (approx. 1 x 280 g jar)
• 30 g water
• 10 g fresh chives finely sliced
• ½ tsp fine sea salt
• 2 - 3 pinches sea salt flakes
• 1 pinch ground black pepper
• 60 g Parmesan cheese, grated
• milk for glazing
• 10 fresh basil leaves for garnishing