Caramelized Fennel and Apple Galette with Sage Maple Cream

Ingredients

• •1 1/4 cups all-purpose flour
• •1/4 teaspoon salt
• •1/2 cup unsalted butter, chilled and cubed
• •2-4 tablespoons ice water
• •1 large fennel bulb, thinly sliced
• •1 large apple (such as Granny Smith), thinly sliced
• •2 tablespoons unsalted butter
• •1 tablespoon olive oil
• •2 tablespoons brown sugar
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •1/4 teaspoon salt
• •1 teaspoon fresh sage, finely chopped
• •2 tablespoons maple syrup
• •1/4 cup heavy cream

Instructions

1. 1

   In a large bowl, whisk together the flour and salt for the galette dough.

2. 2

   Cut in the chilled butter with a pastry cutter or fork until the mixture resembles coarse crumbs.

3. 3

   Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

4. 4

   In a large skillet over medium heat, melt 2 tablespoons of butter and add the olive oil.

5. 5

   Add the fennel slices and cook for 5 minutes until they begin to soften.

6. 6

   Add the apple slices, brown sugar, cinnamon, nutmeg, and salt. Cook for 10-12 minutes, stirring occasionally, until the mixture is caramelized and soft. Set aside to cool slightly.

7. 7

   Preheat your oven to 375°F (190°C).

8. 8

   Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet.

9. 9

   Spoon the fennel and apple mixture into the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as needed to create a rustic look.

10. 10

    Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown.

11. 11

    While the galette bakes, combine the sage, maple syrup, and heavy cream in a small saucepan over low heat. Cook for 2-3 minutes, stirring occasionally, until warmed and fragrant. Remove from heat and set aside.

12. 12

    Allow the galette to cool slightly before drizzling the sage maple cream over the top or serving it on the side.