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