Today I want to share a recipe for some delicious galettes that I made recently.
They’re filled with some of my favorite ingredients, like goat cheese, fennel, and apple.
Not only do these ingredients complement each other perfectly, but they also work well together, whether they are cooked or eaten raw, even in desserts!
When I first thought about combining apple, fennel, and goat cheese, I immediately thought about how to cook the fennel before adding it to the galette.
I wanted to extract some of the liquid and add more flavor, and I remembered a recipe I once came across from the amazing Ottolenghi.
I knew I had to add caramelized fennel to this galette.
I changed the recipe to my own, using more fennel seeds and maple syrup and omitting the herbs and garlic. The result was incredible!
The caramelized fennel was so delicious that I ate almost all of it before adding it to the galette.
That’s why I have to say that the caramelized fennel is a dish in itself.
It is a dish in its own right, and you have to have a taste of it.
I had in mind a toasted whole wheat bread with goat cheese and caramelized fennel on top.
You can also use it as a tapas dish, as part of a brunch, as a flatbread, on a pizza, or as a snack.
Just eat it and don’t stop!
For now, you can try it with this galette in a great combination with the salty goat cheese and the raw, juicy apples.
I made a rye crust with butter. If you prefer a vegetable oil crust, you can use that instead.
I also served this with a light, crisp summer salad of asparagus, pear, spinach, and a vinaigrette.
It was a lovely addition, and the mint flavor gave it an extra kick that went perfectly with the sweet galettes.
Try this recipe and let me know what you think!
Rye Galettes w. Caramelized Fennel, Apple & Goats Cheese
- 100 g butter or flavor free coconut oil
- 1/4 ice cold water
- 150 g rye flour
- 150 g plain white wheat flour
- 1 tsp salt
- 1/2 Lemon zest from lemon
- 1 tsp lemon juice
- 1/2 tsp fennel seeds
- 1 egg to brush the crust before baking if desired
- 2 fennel bulb
- 1 apple, finely sliced
- 100 g firm goats cheese
- 3 tbsp maple syrup
- 2.5 tsp fennel seeds, finely chopped
- 3.5 tbsp Oil or butter
- Flaky sea salt
- Fresh mint to serve