Galette au fenouil

Preparation info
  • Serves


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

This may sound like a bit of a wacky dessert, but it really is quite delicious. A pastry chef at The Ivy introduced me to it years ago and it stayed on the menu for ages. If you want to get ahead, you can cook the fennel a day or so in advance — if doing so, leave it in the syrup until needed.


  • 200 g ready-made all-butter puff pastry
  • Plain flour, for dusting
  • 1 kg fennel


Roll out the pastry on a floured table to about 3mm thick. Cut the pastry into four 13cm discs and prick them all over with a fork. Leave to rest in the fridge for 1 hour.

Meantime, prepare the topping. Trim the fennel bulbs if necessary. If there is any fern on the fennel, chop it finely and put it to one side. Put the bulbs whole into a saucepan with the sugar and fennel seeds. Cover