Buckwheat galette with fruits
Prep time
Cook time
Total time
: Cake
Serves: 6
  • For the pastry:
  • 120 gr. of buckwheat flour
  • 80 gr. of unbleached wheat flour
  • 80 gr. of cold butter
  • 40 gr. of cold water
  • 1 tablespoon of cane sugar
  • 1 teaspoon of white vinegar
  • 1 pinch of salt
  • For the stuffing:
  • 2 plums
  • 2 peaches
  • 10-12 strawberries
  • 3 tablespoons of cane sugar
  • 2 tablespoon of cornstarch
  • Sliced almonds for garnish
  1. Pour the dry ingredients in a bowl and mix;
  2. Add in the cold butter, cut into pieces, and mix using your fingers until you get big crumbs of dough;
  3. Mix water with vinegar and pour into the kneading a little at a time, always mix with your fingers until you obtain a perfectly homogeneous dough;
  4. Place it in the fridge for 30 minutes, wrapped with plastic paper;
  5. Preheat oven to 180° and line a plate with parchment paper and set it aside;
  6. Pit the fruit and cut into slices;
  7. In a bowl, mix the fruit with 2 tablespoons of sugar and cornstarch;
  8. Remove the dough from fridge and roll it out on a lightly floured surface (make it as round as possible);
  9. Put the fruit in the center of the rolled dough leaving about 3-4 cm clear around the edge of the dough fold in the edges towards the center over the fruits;
  10. Sprinkle with remaining sugar and garnish with almonds;
  11. Bake for about 30 minutes.
  12. Note that you can keep this buckwheat brisée dough for a few days in the refrigerator or for a month in the freezer.
Recipe by La petite casserole at https://www.lapetitecasserole.com/2016/09/buckwheat-galette-with-fruits.html