Ratatouille Galette

Pastry

• 150 g unsalted butter diced, frozen
• 300 g all-purpose flour plus extra to dust
• 90 g ice cold water
• ½ tsp salt

Toppings

• 60 g Parmesan cheese cut into pieces
• 350 g zucchini unpeeled, ends removed (2-3 zucchini)
• 350 g plum tomatoes whole (see Tip)
  lub 350 g plum tomatoes, type Roma whole
• 190 g sun-dried tomatoes, in oil drained
• 30 g water
• 2 green onions cut into pieces
• ½ tsp salt plus extra for seasoning
• 1 pinch black pepper, ground
• olive oil to brush
• fresh basil leaves to garnish