Buckwheat Galette with Apples, Cheddar, and Sage

August 30, 2016
2 Ratings
Photo by James Ransom
  • Serves 6 to 8
Author Notes

Sweet and savory, you can substitute the buckwheat flour for your favorite whole-grain flour like spelt, cornmeal, or rye. This version is filled with sage, onion, green apple, and a cheese crumble made with Tillamook Sharp Cheddar. —Food52

What You'll Need
  • 1 cup plus three tablespoons all-purpose flour, divided
  • 1/2 cup buckwheat flour
  • 1/2 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter, cut into chunks and chilled
  • 1/3 to 1/2 cups ice water
  • 5 sage leaves, julienned and divided
  • 1/4 red onion, thinly sliced
  • 2 green apples, cored and thinly sliced
  • 3 tablespoons brown sugar, divided
  • 5 slices sharp cheddar
  1. Preheat the oven to 350° F.
  2. In a large bowl, whisk together the flours (reserve 1 tablespoon of AP flour), sugar, and salt. Using a pastry cutter, knife and fork, or a food processor, cut or pulse the butter into the flour until the mixture resembles coarse crumbs the size of peas.
  3. Add the ice water and stir, using a wooden spoon or the food processor, until the dough forms into a ball-like mass, using your hands if need be. Flatten the dough into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
  4. In a large sauté pan, melt a tablespoon of butter with 2 of the sage leaves. Add the red onion and wilt down, add apples and sauté on medium heat for 3 minutes until apples soften and release their juices. Add 2 tablespoons brown sugar and toss to coat. Cook an additional 2 minutes so the sugar melts and lightly caramelizes. Remove the pan from heat and toss with 1 tablespoon flour to thicken the juices. Reserve and cool filling.
  5. Place the cheese in the freezer till firm. Pulse in food processor till lightly crumbled. Add 3 sage leaves, 1/4 cup flour and pulse together until small crumbs form. Pulse in 1 tablespoon brown sugar.
  6. Roll out galette dough into a 12-inch circle. Artfully arrange apples and onion. Fold edges over galette so there's a 2" border. Sprinkle with cheese crumble. Bake for 40 mins or until the dough is cooked through and apples and cheese are golden brown.

See what other Food52ers are saying.

  • Paula
  • okmosa
  • Tina Heaney
    Tina Heaney
  • nadia88

7 Reviews

Paula September 12, 2021
Okay, I've made this, and there are definitely ingredients missing in the list They're missing the 1/4 cup flour and 1 tablespoon sugar in the crumbles, and the 1 tablespoon butter for the apples. The directions are not in good order, so read through and consider what should be done first. (And this is "test kitchen approved"??) Also, move the pastry to the baking sheet after you've rolled it out and THEN fill it, otherwise if will be difficult.

For the dough, use 1 cup + 2 tablespoons of AP flour. Use 1 tablespoon flour in the apple filling (I don't actually think this is necessary-- green apples aren't very juicy), and 1/4 cup in the cheese crumbles. (You need to process this well at high speed for it all to be incorporated. I started with 2 tablespoons when the cheese was in about 1/4" to 1/2" chunks and added the next two one at at time.) The crumbles will be quite small.

As for "5 slices of cheese", it's probably calling for packaged, pre-sliced cheese, which are about 4" x 4" x 1/8". I cut slices off a block, but I tried to approximate that amount. I ended up with about 1 cup of crumbles, and that worked.

In the end, this wasn't as delicious as I'd hoped. The buckwheat adds a nice flavor, but makes the crust quite soft and a bit mealy. (And isn't pretty to look at.) This really needs to be served still warm from the oven (but cool enough so the crust has firmed up) so the cheese hasn't hardened, because once it does the texture of the cheese isn't nice. It would be a nice addition to a brunch menu, with a salad and some protein, but isn't very interesting on its own.
nadia88 October 1, 2017
3 Tablespoons is not 1/4 cup. This recipe has some problems. And if you use 1 Tablespoon with the apples, then there are only 2 Tablespoons left. Is the 1/4 cup flour with the cheese an additional amount, not specified in the ingredients list? And what does 5 "slices" of cheddar cheese mean? One ounce each? Or more? What size apples? 1/4 red onion means how much? I made this as written, with the 1/4 cup flour added to
an approximate amount of cheese, and the galette turned out very dry and floury.
Paula September 29, 2017
Please advise how much flour to use to make the dough.
okmosa September 27, 2016
The recipe calls for 1 cup plus 3 tablespoons all purpose flour, divided. Divided how? How much goes directly in the dough? 1 T goes in with the apples and another 1/4 cup with the cheese.
Paula September 29, 2017
Is anyone going to respond to okmosa's comment???
Tina H. October 1, 2017
That's how it reads to okmosa.
okmosa October 1, 2017
As nadia88 comments, perhaps the 1/4 c flour for the cheese should be added to the ingredient list. The ingredient list includes 1 c plus 3 T flour. Step 2 instructs to mix the flours, reserving 1 T. I read this as mix 1 c plus 2 T flour with the other flour. Then use the reserved 1T flour with the apples in step 4. Step 5 instructs an additional 1/4 c flour to mix with cheese - either this should be added to the ingredient list or it should be reserved from the listed 1 c plus 3 T flour.