Remove the galette and mini sausages from the oven.
Dish the sticky grapes and hummus into separate bowls.
Serve a slice of the galette with mini sausages, sticky grapes and spicy hummus as sides.
Brunch Platter
Ingredients
- Pork & Cherry Tomato Galette
- 750g Eskort Mini Pork Sausages
- 1 roll shortcrust pastry
- 45ml (3 tbsp) olive oil
- 3 cloves garlic, freshly chopped
- 30ml (2 tbsp) fresh thyme, chopped
- 500g cherry tomatoes, halved
- 125ml (½ cup) berry jam
- 1 egg, beaten
- 5ml (1 tsp) salt and pepper
- Sticky Fried Grapes
- 500ml (2 cups) red grape kernels
- 250ml (1 cup) pomegranate kernels
- 10ml (2 tsp) olive oil
- 30ml (2 tbsp) thyme
- 45ml (3 tbsp) red wine vinegar
- 5ml (1 tsp) salt and pepper
- Basil & Chilli Hummus
- 410g can white butter beans
- 60ml (¼ cup) olive oil
- zest and juice of one lemon
- 125ml (½ cup) fresh basil leaves
- 125ml (½ cup) chives
- 1 clove of garlic
- 1 green chilli, deseeded
- 5ml (1 tsp) salt and pepper
- Allergens
- This recipe contains wheat (gluten).
- Substitutions
- Shortcrust Pastry (gluten): Use gluten-free shortcrust pastry.
Method
- Cherry Tomato Galette with Pork Sausages
- Preheat the oven to 200°C.
- Roll the pastry out on a floured surface and trim the corners to make a rustic circle.
- Add the cherry tomatoes in a bowl and marinate with olive oil, garlic, thyme, salt and pepper.
- Place the marinated tomatoes in the centre of the pastry and fold the pastry edges over.
- Spoon dollops of berry jam over the tomatoes.
- Brush the folded edges of the pastry with egg.
- Place the galette on a greased oven pan with the mini pork sausages.
- Bake for 15 minutes until the galette is golden brown and the sausages are cooked.
- Sticky Fried Grapes
- Pour olive oil into a frying pan over high heat.
- Once the oil is hot, fry the grapes, pomegranates and thyme for a minute.
- Pour in red wine vinegar and sugar, then cook for 5 minutes until it reduces to a sticky sauce.
- Remove from the heat.
- Basil and Chilli Hummus
- Place all ingredients into a food processor and blend until smooth.
- Tip:
- Drizzle extra olive oil over the hummus to prevent it from drying out.
Serve
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