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Carrot Galette with Fontal Cheese and Fennel Crust

Carrot Galette with Fontal Cheese and Fennel Crust

Rustic...

So how do you all feel about the term "rustic"? I'm a little torn on whether it evokes images of a cute country house by Chip and Joanna or promotional material for a half dilapidated house with "potential". We're going to go with the first in my use of rustic to describe this recipe.

A galette can be described as a freeform pie, either sweet or savory. It is the perfect way to ease into pie making because the crust is supposed to be not quite perfect...or shall we say "rustic". The crust recipe I use is pretty basic and I have faith that you can successfully make it even if it is your first pie crust. I use a food processor to combine the ingredients (except for the fennel seed), then chill the dough, roll out into a circle (or circle-ish shape), fill with the ingredients, bake and enjoy. While the food processor makes things easy, it also makes it easy to over work the dough. As long as you are aware of that, you'll be just fine.

Let's talk about why I love this carrot galette. Firstly, it has one of my favorite cheeses, Fontal. Fontal is a nutty, slight sweet cheese that melts beautifully. If you can't find Fontal, try Fontina which has a stronger flavor. The cheese is topped with fresh thyme, thinly sliced roasted carrots and leeks. The top layer of the carrots and leeks will get nice and crisp which I just love. Surrounding all that goodness is a buttery, flakey crust flavored with fennel seeds. The fennel flavor is excellent in the galette and I think 3/4 teaspoon is delicious but it is a strong flavor so go down to 1/2 teaspoon if you're concerned.


Carrot Galette with Fontal Cheese and Fennel Crust
Serves 4

Dough Recipe


Carrot Galette with Fontal Cheese


Shop the Items Used to Make This Recipe


 

 

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