Description
This Caramelized Fennel Galette is a rustic and savory tart featuring a flaky homemade crust filled with sweet, tender caramelized fennel and leeks, complemented by melted Gruyère cheese. Perfectly balanced with fresh thyme and a golden bake, this galette offers a cozy, elegant dish ideal for brunch, lunch, or a light dinner.
Ingredients
Scale
Pastry
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
- Salt, to taste
Filling
- 1 medium fennel bulb, thinly sliced
- 2 medium leeks (white and light green parts only), cleaned and sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 cup shredded Gruyère or mozzarella cheese, at room temperature
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter (for cooking vegetables)
Instructions
- Prepare the dough: In a mixing bowl, combine the all-purpose flour with a pinch of salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add 3 to 4 tablespoons of ice water, mixing until the dough just comes together. Shape into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes to firm up.
- Caramelize the vegetables: In a skillet over medium heat, melt 1 tablespoon unsalted butter. Add the thinly sliced fennel and leeks, season with salt and freshly ground black pepper. Cook slowly, stirring occasionally, for 15 to 20 minutes until the vegetables are softened, golden, and caramelized. Stir in fresh or dried thyme during the last few minutes. Remove from heat and let cool slightly.
- Assemble the galette: On a lightly floured surface, roll out the chilled dough into a 12-inch diameter circle. Transfer the dough to a baking sheet lined with parchment paper. Spread the caramelized fennel and leek mixture evenly on the dough, leaving about a 1-inch border around the edges. Sprinkle the shredded Gruyère or mozzarella cheese evenly over the vegetables. Carefully fold the edges of the dough over the filling, pleating as needed to create a rustic edge. Work quickly to keep the pastry cold.
- Bake to golden perfection: Preheat your oven to 400°F (200°C). Place the assembled galette in the oven and bake for 25 to 30 minutes or until the crust is golden brown and crisp, and the cheese is melted and bubbling. Remove from the oven and let cool for a few minutes before slicing and serving.
Notes
- Keep the pastry dough as cold as possible to ensure a flaky crust.
- You can substitute Gruyère with mozzarella, but Gruyère adds a nuttier, richer flavor.
- Clean leeks thoroughly to avoid grit.
- Serve warm or at room temperature alongside a fresh green salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated before serving.
