Fennel & Leek Galette
As the crisp autumn air sets in, there’s no better time to embrace the season’s bounty with a delicious and hearty dish. Today, I’m sharing a lovely recipe for a Fennel and Leek Galette that is not only easy to make but also packed with flavour. With a light and flaky pastry made from spelt flour, butter, and Greek yogurt, this rustic free-form tart is perfect for lunch, dinner, or a gathering with friends.
Galettes
are my favourite kind of tart. They’re rustic, free-form, and embrace imperfection, making them ideal for home cooks who love delicious, fuss-free food. Furthermore, you can fill them with almost anything; however, sautéed fennel and leeks create a particularly tasty savoury filling.
Why Fennel and Leeks?
The fennel and leeks in this galette create magic. Firstly, when sautéed, fennel’s anise-like flavour becomes sweet and aromatic. In addition, leeks add a soft, creamy onion taste. Together, they pair beautifully with a custardy filling of sour cream, wholegrain mustard, mature cheese, and eggs. As a result, the dish becomes a savoury galette that feels satisfying but not heavy. For this recipe, I used Corra Linn, a lovely British hard cheese with floral notes and a savoury undertone. Moreover, its feathery, slightly grainy texture resembles Parmesan, but you can substitute any mature hard cheese you prefer.
DID YOU MAKE THIS RECIPE FOR Fennel and leek galette?
I would love to know how it turned out. Please let me know by commenting below. Or you could snap a photo and share and tag it on Instagram @nordickitchenstories.
Fennel and Leek Galette
Equipment
- 1 baking sheet baking paper
Ingredients
Greek Yogurt Pastry
- 210 g white spelt flour or 50/50 wholemeal and white spelt
- A good pinch fine sea salt
- 120 g unsalted butter cold & cubed
- 80 g full-fat Greek style yogurt
Filling
- 30 g butter
- 250 g leeks white part only, thinly sliced
- 250 g fennel thinly sliced
- 2-3 sage leaves
- 1 large egg extra for glazing
- 1 egg yolk
- 40 g mature hard cheese grated I used Corra Linn, grated
- 1½ tsp wholegrain mustard
- 150 g sour cream
Instructions
- Preheat the oven to 180℃ fan.
- Begin with the pastry. Blitz the flour, cubed butter and a pinch of salt in a food processor until the mixture resembles breadcrumbs. Or rubber together with your hands. Add the Greek style yogurt, and pulse until the mixture comes together to form a dough. Or use one hand to bring the dough together. Now shape into a disc, pop into a freezer bag and chill for 30 minutes.
- Soak the sliced leeks in cold water to remove any soil or grit, then drain and dry with a clean tea towel. Melt the butter in a shallow pan over a low-medium heat and cook the fennel and leeks with the sage leaves and a generous seasoning of salt and pepper for 15 min, until really soft and sweet. Set aside to cool.
- Beat the egg and egg yolk in a bowl. Add the sour cream, wholegrain mustard and add two thirds of the cheese to the bowl. Stir in the cooled fennel and leeks and season to taste. on a lightly floured work surface roll the pastry into as large a disc, then place on a sheet of baking paper. Lift the baking sheet carefully onto a baking tray.
- Spread the creamy vegetable mixture evenly on top, leaving a 1-2cm gap around the edge. add the sage leaves, then fold the edges over, overlapping the pastry to create a few creases. Sprinkle with the remaining cheese. Brush edges with beaten egg.
- Bake for 40 to 45 minutes, or until the pastry is golden brown. Allow to cool for 10 minutes on the baking sheet. Transfer to a plate and serve with a salad.
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