While we wait for our 24th issue to finish printing, we're out on vacation! We'll be back to shipping orders as soon as we get back on 8/29, and shipping Issue 24 shortly after that. :) Be sure to take advantage of our summer sale below, which ends 8/31 <3

fennel, apple, cabbage, onion & chard galette

This recipe incorporates so many good summer vegetables that you might find hard to work into other dishes. The final result is creamy, slightly sweet, caramelized from the veggies, and crispy from the crust. Make the dough in bulk and store in the fridge or freezer to make this super quick for a weeknight dinner. If you like smoky food, make this on a tray on the grill instead of in the oven!

fennel, apple, cabbage, onion & chard galette

Dough Ingredients

  • 1 tbsp yeast
  • 1/2 cup warm water
  • 1 tsp salt
  • 2 tbsp oil
  • 1 1/4 cups flour
  • 2 tsp chopped rosemary (or other herb you love)
  • 1/2 tsp fresh ground pepper 

Topping Ingredients

  • 1 head fennel
  • 1/4 of a medium cabbage
  • 1 medium-small onion
  • 1 tbsp olive oil
  • salt & pepper
  • 2-3 cups chopped swiss chard (or other hearty green)
  • 1/2 a tart apple, sliced into 1/4” pieces
  • your favorite creamy base (like hummus, cashew cream, or olive oil)

Instructions

1. Roast the veggies. Put your oven on 400°F. Chop your fennel, cabbage, and onion into thin wedges, making sure to cut out the core. (It’ll be a little messier, but it’ll be better to eat!) Lay on to a baking sheet and drizzle with olive oil. Sprinkle with salt & pepper and bake for about 15-20 minutes, until just golden brown.

2. Make the dough. Whisk together the yeast, warm water, and a tiny bit of flour until combined. Let sit five minutes so it has a chance to activate. Stir all the dough ingredients together, including the yeast mixture, until a dough forms. Add in a little more flour if it’s still sticky. Set aside until the vegetables are ready.

3. Assemble. Chop the greens and apple and prep your creamy base. Take the veggies out of the oven. Oil another baking sheet and spread the dough to fill the pan. Spread the creamy base across, then top with the greens. (It’ll seem like a lot, but it will cook down a TON!) Leave a blank 1-2” border around the edge. Then, arrange the toppings (apple, cabbage, fennel, and onion) one after another until you cover everything. To keep the shape of the wedges, use metal tongs to add them on. Wrap that blank border up around all the toppings to form the galette.

4. Bake. Pop in the oven for 15-25 minutes, or until the dough gets golden brown. Feel free to brush the top of the edges with oil to make it extra golden. Serve warm, and enjoy!

fennel, apple, cabbage, onion & chard galette

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