Galette au fenouil from Mark Hix on Baking by Mark Hix
This may sound like a bit of a wacky dessert, but it really is quite delicious. A pastry chef at The Ivy introduced me to it years ago and it stayed on the menu for ages. If you want to get ahead, ...
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Ingredients
- Icing sugar, for dusting
- 200 g crème fraîche
- 300 g caster sugar
- 2 tsp fennel seeds
- 2 tsp finely chopped dill (if there is no fern on the fennel)
- 200 g ready-made all-butter puff pastry
- 1 kg fennel
- Plain flour, for dusting
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