Buckwheat Apple Galette Tart

This Buckwheat Apple Galette is my go-to dessert when I want something rustic and elegant but still crave familiar comfort. The earthy buckwheat pastry perfectly complements sweet cinnamon-kissed apples making it ideal for cozy afternoons and special dinners alike. It delivers a classic French vibe without any fuss and every slice just feels like a wholesome treat.

I first baked this on a chilly autumn afternoon with my kids helping me arrange apple slices. Ever since it has become our favorite way to use up orchard apples in the fall.

Ingredients

• Buckwheat flour: brings a robust earthy flavor to the crust. Choose stone-ground for best taste
• All-purpose flour: helps lighten the texture and gives structure. Select unbleached for better baking
• Granulated sugar: adds subtle sweetness to both crust and apples. Try organic for pure taste
• Fine sea salt: balances flavors and sharpens the crust’s nuttiness. Opt for fine-grain for even mixing
• Unsalted butter: gives the pastry flakiness and rich flavor. Use European-style for extra creaminess
• Ice water: ensures the dough stays tender. Filtered water keeps flavors clean
• Apples: tart and sweet varieties work well. Go for firm crisp apples like Granny Smith and Honeycrisp
• Brown sugar: deepens sweetness in the filling. Choose fresh soft sugar to avoid clumps
• Lemon juice: brightens apple flavor and prevents browning. Use fresh-squeezed for best results
• Ground cinnamon: gives warmth and classic autumn character. Try Ceylon for a gentle spice
• Ground nutmeg: adds another layer of warming spice. Whole nutmeg grated fresh is best
• Cornstarch: thickens juices so the filling is never runny. Look for non-GMO if possible
• Vanilla extract: rounds out the flavor. Pure extract makes a difference in aroma
• Egg: for brushing the dough. Free-range eggs add a golden hue
• Turbinado or coarse sugar: optional for crust sparkle and crunch. Select large crystals for visual appeal

Instructions

Prepare the Buckwheat Pastry:

Combine buckwheat flour all-purpose flour granulated sugar and fine sea salt in a large mixing bowl. Stir well so salt and sugar are evenly distributed throughout the flour. This helps prevent pockets of salt or sugar in the final pastry. Add cold cubed unsalted butter. Use a pastry blender or your fingertips to rub butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks. Butter should be very cold to create a tender flaky crust. Work quickly to avoid warming the butter. Drizzle in ice water one tablespoon at a time and mix until the dough just begins to come together. Avoid over-mixing to prevent a tough crust. Shape the dough into a disc and wrap tightly in plastic. Chill in the refrigerator for at least thirty minutes. This rest helps relax the gluten and makes rolling easier

Make the Apple Filling:

Peel core and thinly slice the apples for even baking. In a separate bowl toss together apples with brown sugar lemon juice ground cinnamon ground nutmeg cornstarch and vanilla extract. Stir gently until the apples are well coated. The cornstarch binds the juices during baking for a luscious filling

Assemble the Galette:

Preheat the oven to four hundred degrees Fahrenheit two hundred degrees Celsius. Line a baking sheet with parchment paper for easy removal and cleanup. On a lightly floured surface roll out the chilled dough into a twelve inch circle. Rotate the dough every few rolls to prevent sticking and keep the thickness even. Transfer the rolled pastry carefully to the prepared baking sheet. Arrange apple filling in the very center of the dough leaving a two inch border all around. Spread apples evenly so they cook at the same rate. Fold the edges of the dough up and over the filling pleating gently along the edge as you go. The rustic folds create the galette’s signature look. Brush the exposed pastry with beaten egg to promote browning and gloss. Sprinkle with turbinado or coarse sugar for crunch and sparkle if desired

Bake:

Place the sheet on the center rack in your preheated oven and bake for forty minutes. The aroma of apples and spice will fill your kitchen. Look for a deeply golden crust and tender apples. Remove the galette from the oven and allow it to cool on the pan for at least ten minutes before slicing. This lets the filling set up so each piece holds together beautifully

Save

My favorite ingredient in this galette is the buckwheat flour. It makes the crust so uniquely nutty and hearty you would never guess how easy it is to work with. When I first served this to my family everyone raved about the pastry and now no other apple dessert compares in our household.

Storage Tips

Keep leftover galette in a covered container at room temperature for up to two days. For longer storage refrigerate up to five days and gently reheat slices in a low oven. Avoid microwaving which can make the pastry soggy.

Ingredient Substitutions

You can swap apples for pears or plums in the filling for a twist. For a truly gluten-free galette use a one-to-one gluten-free flour blend in place of the all-purpose flour. Vegan bakers can substitute dairy-free butter and plant milk for the egg wash without sacrificing quality.

Serving Suggestions

A slice is wonderful warm or at room temperature. Try pairing with vanilla ice cream crème fraîche or lightly sweetened whipped cream. For brunch I love serving it with a spoonful of Greek yogurt and toasted walnuts.

Cultural and Historical Context

Galettes are traditional rustic French tarts that highlight seasonal fruits and simple flaky pastry. Buckwheat is often used in Brittany for savory and sweet dishes giving this galette an authentic regional charm. Many villages celebrate harvest with communal baking and desserts like these.

Seasonal Adaptations

In summer switch to ripe berries or peaches for a bright flavor Fall apples or pears with warming spices are classic Winter use dried fruit soaked in cider for extra richness

Success Stories

My friend once made this galette for our book club and it was gone before the first chapter discussion ended. The smell of apples baking in buckwheat pastry makes everyone gather in the kitchen no matter the occasion.

Freezer Meal Conversion

You can freeze the unbaked galette assembled on a tray then wrap tightly before baking. Bake straight from the freezer by adding an extra ten minutes to the cooking time. This makes a fuss-free dessert ready whenever you need it.

Save

This galette is best shared with friends or family Just slice serve and let the cozy flavors speak for themselves.

Recipe FAQs

→ Can I make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend to maintain texture and flavor.

→ What apples work best?

A combination of tart and sweet apples, such as Granny Smith and Fuji, adds depth to the flavor of the galette.

→ How do I store leftovers?

Keep leftover galette in an airtight container at room temperature for 1 day or refrigerated for up to 3 days.

→ Can I use vegan substitutes?

Replace the butter with plant-based varieties and use plant milk for the wash to make the tart vegan-friendly.

→ Is it necessary to chill the dough?

Yes, chilling the dough relaxes gluten and helps create a flaky, tender pastry crust for the galette.

→ What can I serve with it?

Vanilla ice cream or crème fraîche complement the tart flavors and offer a creamy contrast to the crisp pastry.