Buckwheat Apple Galette Tart (Printable)

French-style tart with cinnamon apples nestled in buckwheat pastry. Rustic, warming, and perfect for cozy occasions.

# List of ingredients:

→ Buckwheat Pastry

01 - 1 cup buckwheat flour
02 - 1/2 cup all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1/4 cup ice water, plus more as needed

→ Apple Filling

07 - 3 medium apples, peeled, cored, and thinly sliced
08 - 2 tablespoons brown sugar
09 - 1 tablespoon lemon juice
10 - 1 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 2 teaspoons cornstarch
13 - 1 teaspoon vanilla extract

→ Assembly

14 - 1 egg, beaten
15 - 1 tablespoon turbinado or coarse sugar (optional)

# Steps:

01 - Combine buckwheat flour, all-purpose flour, granulated sugar, and sea salt in a large mixing bowl. Incorporate cold, cubed unsalted butter using a pastry blender or fork until the mixture resembles coarse crumbs. Gradually add ice water, stirring just until the dough binds together. Form the dough into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.
02 - In a separate bowl, toss thinly sliced apples with brown sugar, lemon juice, ground cinnamon, ground nutmeg, cornstarch, and vanilla extract until evenly coated. Set aside.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the chilled dough into a 12-inch circle. Transfer dough to the prepared baking sheet. Mound apple filling in the center, leaving a 2-inch border around the edges.
04 - Carefully fold the dough edges over the apples, pleating as needed to create rustic folds. Brush the exposed pastry with beaten egg. Sprinkle turbinado or coarse sugar over the crust if desired.
05 - Bake for 40 minutes, or until the crust is golden brown and apples are tender. Remove from oven and allow to cool slightly before slicing and serving.

# Expert Advice:

01 -
  • Made with real apples and nutty buckwheat flour
  • No special equipment needed
  • Can be adapted to vegan or gluten-free
  • Beautiful on the table and easy to customize
02 -
  • High in fiber thanks to buckwheat and apples
  • The crust holds up well when sliced
  • Stays fresh for two days at room temperature
03 -
  • Always start with very cold butter for a crisp and flaky crust
  • Chill your pastry well before rolling it to prevent sticking
  • For shiny crust use only fresh beaten egg for the wash never skip this step

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