Galette au fenouil

Name: Galette au fenouil
Yield: Serves 4
Ingredients: 2 tsp finely chopped dill (if there is no fern on the fennel); 2 tsp fennel seeds; Icing sugar, for dusting; 300 g caster sugar; 200 g crème fraîche; Plain flour, for dusting; 200 g ready-made all-butter puff pastry; 1 kg fennel

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Dessert
Pie
Vegetarian

Method

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