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slice pear apple galette with buckwheat crust
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Buckwheat Pear Apple Galette with Tahini Frangipane

Pear Apple Galette with a buckwheat crust and a tahini frangipane.Strong nutty and fruit flavored fall galette recipe with hints of tahini!
Course Breakfast, Dessert
Cuisine American, French
Prep Time 20 minutes
Cook Time 50 minutes
dough chilling time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 312kcal
Author Jenn

Ingredients

Dough

  • 1 Cup (128 g) All Purpose Flour
  • ½ Cup (64 g) Buckwheat Flour
  • 2 Tbsp Coconut Sugar
  • ½ tsp Salt
  • 8 Tbsp Cold Unsalted Butter chopped into cubes
  • 1 Egg Yolk
  • ¼ Cup (60 ml) Ice Water

Fruit

  • 4-5 Large Sliced Granny Smith Apples
  • 3-4 Large Sliced Pears
  • ¼ Cup Lemon Juice

Tahini Frangipane

  • ½ Cup ( 125 g) Tahini
  • ¼ Cup + 2 Tbsp Coconut Sugar
  • 4 Tbsp Unsalted Butter room temperature
  • 1 Egg
  • ¼ tsp Salt

Egg Wash

  • 1 Egg and 1 Tbsp Water stirred together with fork

Topping

  • Extra Sugar for Sprinkling before baking
  • Honey
  • Extra Tahini
  • Whipped Cream

Instructions

Dough

  • Whisk together all purpose flour, buckwheat flour, coconut sugar, and salt in a medium bowl.
  • Add cold butter pieces and work together with hands until resembles cornmeal.
  • Stir in egg yolk and slowly add water, mixing with hands until a dough ball can be formed. ( You may not use all the water.)
  • Wrap dough ball in plastic wrap and set in the fridge for an hour 30-45 minutes to firm.

Make Tahini Frangipane

  • In bowl of stand mixer, using whisk attachment at medium high speed, whip together tahini, sugar, egg, and salt.
  • Add butter a Tbsp at a time until creamy.

Fruit

  • Slice fruit into thin pieces and toss in a bowl with lemon juice for a light coating.
  • You can choose to peel your fruit or leave peeling on. Just try to make slices even in thickness.

Make Pear Apple Galette

  • Preheat Oven to 400 F (204 C)
  • Place dough on a lightly floured piece of parchment paper.
  • Roll dough into a rectangular shape, a ¼ inch in thickness. (approximately 10 x 14 inches, but doesn’t have to be exact)
  • Cut excess dough to create straight rectangular edges.
  • Spread Tahini Frangipane across dough, leaving a 1-2 inch border.
  • Arrange pear and apple slices in desired pattern.
  • Take edges of dough and fold inwards towards fruit.
  • I chose to fold the short edges in first and then the long sides. Press the edges of the dough together gently with finger tips.
  • Transfer galette on the parchment paper to a large cookie sheet.
  • Place in the fridge for 20 minutes to firm the crust. (Baking a warm crust will cause it to lose its shape.)
  • Brush dough with egg wash and sprinkle with sugar.
  • Bake for 40-55 minutes until fruit is caramelized and crust is golden brown. (Rotate tray halfway through baking.)
  • Set tray onto cooling rack for 10-15 minutes before slicing and serving.
  • Serve with a drizzle of honey, whipped cream, and extra tahini sauce!

Nutrition

Calories: 312kcal