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)
  or 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