Tomato and Basil Galette with Feta and Poppy Seed Pastry
A cozy, one-pan meal featuring juicy sausages, caramelized fennel, creamy white beans, and a zesty orange-garlic sauce. This traybake is bursting with flavor, perfect for weeknights or relaxed dinners.
Ingredients
Scale
- 6 sausages (pork, chicken, or vegetarian)
- 2 fennel bulbs, trimmed and cut into wedges
- 2 cans white beans, drained and rinsed
- Zest and juice of 1 orange
- 4 garlic cloves, sliced
- 4–5 sprigs fresh thyme
- 3 tablespoons olive oil
- 1/2 cup chicken stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red chili flakes (optional)
Instructions
- Preheat oven to 400°F (200°C) and grease a large roasting tray.
- In the tray or a bowl, toss fennel, beans, garlic, thyme, orange zest and juice, olive oil, salt, pepper, and chili flakes.
- Spread evenly in the tray and nestle sausages into the mixture.
- Pour chicken stock around the edges, not directly on top.
- Roast for 35–40 minutes, turning sausages halfway, until golden and bubbling.
- Baste sausages with pan juices. Broil for 2–3 minutes if extra browning is desired.
- Serve hot with crusty bread or a simple salad.
Notes
- Use high-quality sausages for the best flavor.
- Don’t over-soak the tray—spread everything in a single layer.
- Add lemon instead of orange for a sharper citrus profile.