Rye Galettes with Caramelized Fennel, Apple & Goats Cheese

Rye galette w. fennel & apple

You know the old say about how you should always have a note blog and a pen at your night stand, because all the good ideas and thought appear just before you fall asleep or during the night. Apparently you are too busy to listen to your brain during the day, that is why as soon as you relax, empty your head and get ready to drift off – your brain takes a chance and starts speaking up – so cleaver!
This is actually something that is happening very often in my life. Whenever Jonas and I set down to see a movie, go for a walk or get ready to sleep – I grab my iPhone and scramble down all the ideas on new recipes, flavour combinations, new ingredients etc. everything that has pilled up in the back of my head during the day – without me knowing it! I always have tons of ideas in my digital note book, and it is the first place I look whenever I have to prepare dinner or get inspired to do a new blog post.
As you might have guessed this little recipe was born this way, on the road, while travelling to Copenhagen last week!

Rye galette w. fennel & apple

My food preferences have started to be more light and fresh now as spring is slooooowly sneaking up on us – I tell you the mighty Mother Earth has made a slight mistake in her calculations this year, but all forgiven. Now my meals are filled with fresh and crispy greens, raw salads and mild seasoning that brings out the natural flavour of the food, just perfect!
These galettes are filled with some of my favourite ingredients and flavours; Goats cheese, fennel and apple. Not only do they compliment each other very well, they are also perfect when cooked or raw and even in desserts. This galette is actually just on the egde of being a dessert-ish kind of dish. But the unsweetened whole grain crust and salad on the side draws it back on the savoury side.

Rye galette w. fennel & apple

As soon as I decided on combining apple, fennel and goats cheese I started thinking about how to cook the fennel before adding it to the galette, in order to extract some of the fluid and add more flavour. There is something magical about caramelization – salty/sweet has always been a big hit in my book! I remembered a recipe I once stumbled upon from the amazing Ottolenghi  and I  instantly new I had to add caramelized fennel in this galette. I ended up changing the recipe into my own, using more fennel seeds, maple syrup, and skipping herbs and garlic – and WOW I was amazed how absolutely incredible caramelized fennel could be, seriously better than candy. It was actually sooo good that I for a moment considered just eating all of it, because it was too good to add in a galette.
That is why I can only say that the caramelized fennel is a dish in itself. Please make it, enjoy it and add it to everything. I was thinking  toasted wholegrain bread with goats cheese and caramelized fennel on top. As a tapas dish, a part of a brunch, on flat bread, on pizza, as a snack – just eat it and do not stop again!
For now you can try it with this galette in a great combo with the salty goats cheese and the raw juicy apples. I made a rye crust with butter, but if you prefer a crust with vegetable oil just use this. Furthermore I served this with a light and crispy summer salad with asparagus, pear, spinach and a vinaigrette. It was a lovely addition and the minty flavour gave it an extra little kick that goes perfect with the sweet galettes.

Rye galette w. fennel & apple

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Rye galettes w. caramelized fennel, apple & goats cheese
Makes 6 single sized galettes

3,5 oz butter or flavor free coconut oil (100 g)
1/4 – 1/3 cup ice cold water (0,5-1 dl)
1 cup rye flour  (100 g)
1 1/4 cup plain white wheat flour (150 g)
1 tsp salt
Lemon zest from ½ lemon + 1 tsp lemon juice
½ tsp fennel seeds
(1 egg to brush the crust before baking if desired)

2 fennel bulb
1 apple, finely sliced
3,5 oz firm goats cheese (100 g)
2-3 Tbsp maple syrup
2-3 tsp fennel seeds, finely chopped
3-4 Tbsp Oil or butter
Flaky sea salt
Fresh mint to serve

Directions for the galette
1. Make the crust by adding all of the ingredients in a bowl or food processor, hold back on the ice water. Mix until the dough sticks together, if it is too dry add a bit more water until it comes together. Wrap it up and place in the fridge for at least 1 hour in order for the gluten to relax and the water to be absorbed.
2. Preheat oven to 400 F/200 C
3. Rinse and clean the fennels and cut away the top. Slice it vertical into thin slices. Heat a skillet an add 1 tbsp oil or butter. Place the fennel in the skillet on medium to high heat with space between them Fry them until golde, turn on the other side and fry until slightly golden, add 1 Tbsp maple syrup, a pinch of salt and fennel seeds. Toss a bit and remove after 1-2 minutes. Repeat procedure with the rest of the fennel. I had enough for four batches.
4. Roll out the rye dough in 6 small circles. The dough will crumble a bit, but just press it back together and roll again, place the crusts on a lined baking sheet.  Add the raw apple and caramelized fennel in the middle of the galette dough and top it with crumbled goats cheese. Use your hands/baking sheet to gently fold the crust around the filling as firm as you can. If you want a more golden and crispy crust you can use a whisked egg to brush the crust before baking (I am going to do that next time). Bake in the oven for 20-25 min or until slightly golden and crispy.

Raw asparagus and pear salad
Serves 4
1 bundle of green asparagus
2 crispy pears
A package of fresh baby leave spinach (100 g)
A handful of almonds
Fresh mint leaves (20 leaves or more)
Fresh basil (20 leaves or more)
100 g goats cheese (optional)

¼ cup apple or pear cider
¼ cup cold pressed oil
1 tbsp maply syrup
Salt & pepper

Direction for the salad
1. Remove the treaded bottom of the asparagus. Rinse in cold water. Use a sharp knife or a vegetable peeler to slice the asparagus thinly. Wash the pears and slice them thinly as well. Combine both in a bowl and mix in the spinach.
2. Make the vinaigrette by combining everything, whisk thoroughly and season to taste. Add the vinaigrette to the salad.
3. Heat a skillet and dry roast the almond for 3-4 minutes, untill they become fragrant and nutty. Chop them coarsely.
4. Finely chop basil and mint and add to the salad with goats cheese and chopped almonds.

Serve the galettes with salad on the side. Can be  enjoyed as a light lunch, side dish, summer meal or as a part of tapas or brunch.

Rye galette w. fennel & apple