Description
This Caramelized Fennel Galette combines the subtle anise flavor of fennel with sweet, tender leeks, all encased in a buttery, flaky homemade pastry crust. Topped with melted Gruyère or mozzarella cheese, this rustic, personal-sized galette is perfect for an elegant appetizer or a light main dish, delivering a delightful balance of savory and sweet notes with a satisfying crisp texture.
Ingredients
Scale
Pastry
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter
- 3-4 tbsp ice water
- Salt (for pastry, to taste)
Filling
- 1 medium fennel bulb
- 2 medium leeks (white and light green parts)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 cup shredded Gruyère or mozzarella, room temperature
- Salt and black pepper to taste
Instructions
- Prepare the pastry dough: In a mixing bowl, combine the all-purpose flour and salt. Cut the cold unsalted butter into the flour mixture until it resembles coarse crumbs. Gradually add 3 to 4 tablespoons of ice water, mixing just until the dough comes together. Wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes to allow it to firm up.
- Caramelize the fennel and leeks: While the dough chills, thinly slice the fennel bulb and leeks (white and light green parts only). Melt some butter in a skillet over medium heat, then add the fennel and leeks. Season with salt and black pepper. Cook for 15 to 20 minutes, stirring occasionally, until the vegetables are tender and caramelized to a golden color. Stir in fresh or dried thyme leaves towards the end for added aroma.
- Assemble the galette: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Spread the caramelized fennel and leek mixture evenly over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded Gruyère or mozzarella cheese over the vegetables. Carefully fold the edges of the dough over the filling to create a rustic crust. Work quickly to ensure the pastry stays cold and flaky.
- Bake the galette: Preheat your oven to 400°F (200°C). Transfer the assembled galette onto a baking sheet lined with parchment paper. Bake in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Remove from the oven and let it cool slightly before slicing and serving.
Notes
- For a flakier crust, make sure the butter and water are very cold and avoid overworking the dough.
- You can substitute Gruyère with mozzarella or other semi-hard cheeses to suit your preference.
- Be sure to remove the tough green parts of the leeks and clean them thoroughly to avoid grit.
- This galette is delicious served warm or at room temperature, making it perfect for entertaining.
- Store leftovers wrapped in foil and refrigerate for up to 2 days; reheat in a low oven to retain crispness.
