Easy Apple Galette with Fennel Seeds Recipe
This Easy Apple Galette with Fennel Seeds is a delightful fall dessert that highlights the natural sweetness of apples complemented by the aromatic flavor of toasted fennel seeds. Made with a flaky homemade dough and a simple yet flavorful filling, it’s perfect for serving warm with vanilla custard or ice cream.
- Prep Time: 00:30
- Cook Time: 00:50
- Total Time: 04:00
- Yield: 1 galette (serves 6-8)
- Category: Galettes
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
For the dough:
- 1 1/4 cups (160g) all-purpose flour
- 2 tbsp. sugar
- 1/4 tsp. salt
- 1/2 cup (120g) cold butter
- 2-3 tbsp. ice water
For the filling:
- 2 tsp. fennel seeds, toasted & crushed
- 1/4 tsp. salt
- 1/4 cup (50g) brown sugar
- About 28 oz. (800g) apples, cored & thinly sliced
- 1 tbsp. lemon juice
- 1 tsp. vanilla extract
For finishing:
- About 1 tbsp. heavy cream
- Some coarse brown sugar for sprinkling
Instructions
- Make the dough: In a bowl, combine flour, sugar, and salt. Add cold butter and cut into pea-sized pieces using a pastry blender. Slowly add ice water, starting with 2 tbsp., and work into the flour mixture. Knead lightly just until dough begins to stick together. Wrap in plastic wrap and refrigerate for about 1 hour or overnight.
- Prepare the fennel sugar: Preheat oven to 190°C (375°F). Lightly grease a cast iron skillet or pie dish. Toast fennel seeds in a dry small saucepan over medium heat until fragrant and slightly browned. Transfer to mortar, add salt, and crush seeds to a fine powder. Mix this with brown sugar and set aside.
- Prepare the apples: Wash, dry, core, and thinly slice apples. Place them in a bowl, drizzle with lemon juice and vanilla extract. Sprinkle about 3/4 of the fennel sugar mixture over the apples and toss to coat evenly.
- Assemble the galette: Roll out dough on a floured surface into a circle slightly larger than your skillet. Transfer dough to skillet, pressing it to fit the bottom and sides, allowing it to overlap the edges slightly. Arrange the sliced apples on top; layering is acceptable. Sprinkle remaining sugar-fennel mixture over apples. Fold dough edges over the apples. Brush dough edges with heavy cream and sprinkle with coarse brown sugar.
- Bake: Place skillet in the center of the preheated oven. Bake for 50-55 minutes until apples are tender and crust edges are golden brown. Remove from oven and allow to cool slightly. Serve warm, optionally with vanilla custard or vanilla ice cream.
Notes
- For best results, use tart apples such as Granny Smith or Braeburn to balance the sweetness.
- Chilling the dough thoroughly is essential for a flaky crust.
- Toasting fennel seeds slowly is key to releasing their flavor without burning.
- Adjust sugar quantities depending on the sweetness of your apples.
- This galette can be stored in the refrigerator for up to 2 days and reheated before serving.
