{"id":35885,"date":"2023-02-02T22:00:11","date_gmt":"2023-02-02T22:00:11","guid":{"rendered":"https:\/\/atastylovestory.com\/?p=35885"},"modified":"2023-02-02T22:00:11","modified_gmt":"2023-02-02T22:00:11","slug":"rye-galettes-with-caramelized-fennel-apple-goats-cheese","status":"publish","type":"post","link":"https:\/\/www.atastylovestory.com\/rye-galettes-with-caramelized-fennel-apple-goats-cheese\/","title":{"rendered":"Rye Galettes with Caramelized Fennel, Apple & Goats Cheese"},"content":{"rendered":"
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Today I want to share a recipe for some delicious galettes that I made recently.<\/span><\/p>\n<\/div>\n<\/div>\n

They’re filled with some of my favorite ingredients, like goat cheese, fennel, and apple.<\/p>\n

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!<\/p>\n

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.<\/p>\n

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.<\/p>\n

I knew I had to add caramelized fennel to this galette.<\/p>\n

I changed the recipe to my own, using more fennel seeds and maple syrup and omitting the herbs and garlic. The result was incredible!<\/p>\n

The caramelized fennel was so delicious that I ate almost all of it before adding it to the galette.<\/p>\n

That’s why I have to say that the caramelized fennel is a dish in itself.<\/p>\n

It is a dish in its own right, and you have to have a taste of it.<\/p>\n

I had in mind a toasted whole wheat bread with goat cheese and caramelized fennel on top.<\/p>\n

You can also use it as a tapas dish, as part of a brunch, as a flatbread, on a pizza, or as a snack.<\/p>\n

Just eat it and don’t stop!<\/p>\n

For now, you can try it with this galette in a great combination with the salty goat cheese and the raw, juicy apples.<\/p>\n

I made a rye crust with butter. If you prefer a vegetable oil crust,<\/a> you can use that instead.<\/p>\n

I also served this with a light, crisp summer salad of asparagus, pear, spinach, and a vinaigrette.<\/p>\n

It was a lovely addition, and the mint flavor gave it an extra kick that went perfectly with the sweet galettes.<\/p>\n

Try this recipe and let me know what you think!<\/p>\n

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