Buckwheat And Almond Flour Galette

By Carol Dudar, Recipes & Food Styling

Photos By Above the Salt

Perfect for late summer harvest, when the pears are the most flavourful.  (Serves 6-8)

INGREDIENTS

  • 1 cup (250 ml) buckwheat flour
  • 1 cup (250 ml) almond flour
  • 1 tbsp (30 ml) coconut sugar
  • 1/2 tsp (2ml) kosher salt
  • 1/2 cup (125 ml) cold butter, cut into small cubes
  • 2 tbsp (30 ml) tahini
  • 1 tsp (5ml) apple cider vinegar
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (125 ml) ice water     
  • 1/3 cup halva, crumbled
  • 1 tsp (5 ml) ground cinnamon
  • 1/2 tsp (2 ml) freshly grated nutmeg or ground nutmeg      
  • 2 tbsp (30ml) fresh lemon juice
  • 5-6 forelle or Bosc pears, cored and thinly sliced
  • 2 tbsp (30ml) coconut sugar for sprinkling over galette before baking

(option: beaten egg for brushing on galette before baking)

INSTRUCTIONS:  

Mix buckwheat, almond flours, salt and sugar together well in a medium size bowl. Add the cold butter cubes and tahini to the mix. Using your hands and working quickly, smear the butter and tahini into the dry mix, keeping many butter pieces the size of small peas. Add the cider vinegar, vanilla extract, and a couple of tablespoons of water to the mix. Use a fork to mix, and add water a couple of tablespoons at a time until the dough seems to start to feel slightly moist.  *It should take about 1/4 cup (60ml) of water. It should not feel wet or sticky but still quite dry and crumbly but if pressed into your hand, dough should hold together.

Transfer the rough dough mix to a large piece of plastic wrap. Pull the sides of the plastic wrap tightly over the dough to compress it. You want a disc about 5” in diameter. Once wrapped, press down on the dough disc to compress it more and shape it into a circle. Refrigerate it for at least one hour but ideally overnight.

Place the dough on a large piece of parchment paper and cover with another piece of parchment paper. Roll out the dough evenly to make a large circle roughly 12” in diameter and approximately 1/4” thick. Slide the rolled out dough on the parchment paper to a baking tray and chill for 15-20min.

Meanwhile, cut the pears and toss in the lemon juice.

In the middle of the dough, add the halva crumbles to make a rough circle approximately 8”. Sprinkle the cinnamon and nutmeg over top of the halva.

Tightly fan the pear slices overtop of the halva, starting from the centre and working outwards. Once finished, there should be a border of 2” of dough. Using the parchment to help lift up the edge of the dough, fold it over the outer edge of the pears. It is an open faced pie and meant to look rustic, so the dough will overlap and not be a consistent crust.

Brush the edge of the crust with water (or beaten egg), and sprinkle the remaining sugar over top of the finished galette. Chill for another 15-20 min and preheat oven to 375 degrees.

Bake for approximately 40 min or until edges of the crust are golden brown, pears are soft and also lightly golden brown.Cool for 10 min or so before cutting into galette.

Serve with coconut caramel, dairy or coconut vanilla ice cream or dairy or coconut whipped cream.