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Strawberry Fennel Galette
recipe
Strawberry Fennel Galette
Tatum
Tatum
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$1.00
This is not your average strawberry pie... It's better! The addition of fennel roasted in sugar and vanilla adds a slight hint of root beer, toning down the strawberries' tanginess and resembling a chunky pop tart filling.

You Need

6-8 servings
1:55
  • 1 disc of your favorite pie dough, chilled
  • 1 fennel bulb, diced with core and stalks removed
  • 1 tbsp of water
  • 1 tsp of vanilla extract
  • 1/3 cup sugar, plus 2 tbsp
  • 1 lb strawberries, hulled and quartered
  • 2 tbsp lemon juice,
  • zest of one lemon
  • 2 tbsp cornstarch or flour
  • 1 tsp orange blossom water (optional)
  • splash of amaro (optional)
  • turbinado sugar for sprinkling
  • salt
  • egg wash
  • How To

    1. Preheat oven to 375. Line a large baking sheet with parchment paper. Flour a clean work surface. Place your chilled pie dough disc on the work surface. Roll the disc to about 15-17 inches in diameter and flour as needed. Place the rolled out dough onto the parchment lined baking sheet and put in the fridge until ready to use.
    2. Place fennel in a small to medium sized casserole dish or roasting pan. Add water, vanilla extract, 2 tablespoons of sugar, and a pinch of salt. Stir until well combined. Roast in heated oven for 30 minutes until fennel is soft and almost translucent and starting to smell like root beer. Remove and let cool.
    3. In a large bowl, combine hulled and quartered strawberries with 1/3 cup of sugar, 2 tablespoons of lemon juice, zest of half of a lemon, 1 teaspoon of orange blossom water, and a splash of amaro, if using. Add 1 tablespoons of flour or cornstarch to thicken the mixture. Set aside for 10-20 minutes or until ready to use.
    4. Once cool, mix the fennel into the macerating strawberries.
    5. Using a slotted spoon, begin to arrange strawberries and fennel into the center of the rolled out pie dough and gradually spreading out and distributing evenly. Leave about 3 inches or so around the edge to fold around strawberry mixture. Use spare dough and water to patch up any holes. Brush crust with egg wash and finish with a generous sprinkle of turbinado sugar on the crust and over the filling, as well as a sprinkle of flaky salt if you have any.
    6. Bake for 65-70 minutes until crust is golden brown. Let cool and serve with ice cream, whipped cream, or slightly sweetened creme fraiche.