Apple Buckwheat Galette with Halva and Maple Tahini (gluten free)

Fall is all about apples. I won’t wax in about how much we love apples in my house, but they usually don’t get cooked, baked sauced or otherwise and are simply eaten out of hand, frequently with peanut butter.  

To celebrate this glorious and versatile fruit, a large group of bloggers are celebrating today! This delicious galette is one for the #aisforalltheapples party which if full of delicious inspiration and recipes both sweet and savory! 

I squirreled away a few and put together this gf buckwheat galette and to change things up a bit, added a layer of halva under the apples and drizzled a maple tahini sauce (move over caramel!) over the top. Mission accomplished. Yum!

 (for the recipe below, I divided the dough into three equal discs to make 3 smaller galettes)

Recipe

ingredients- 

2 sticks chilled butter cut into small cubes

1 cup buckwheat flour

1/2 cup gf oat flour  

1/4 cup gf corn flour  

1/4 cup tapioca starch

2 Tbs sugar for crust plus 2 Tbs sugar for filling plus more for finishing  

1 tsp apple cider vinegar

1/2 tsp salt

1/2+ cup ice water

aproximately 6 flavorful apples, tart varieties work well.  

juice of one small lemon (approx 2-3 Tbs) 

1/4 lb halva, crumbled  

1/4 cup tahini

2 Tbs maple syrup

small pinch of sea salt  

1 egg, lightly beaten

method- 

Work all ingredients (except water) together in a large bowl by hand, pinching butter and flour together, until a crumbly mixture forms (you do want to see small chunks of butter). Slowly add water 1 Tbs at a time until dough just comes together, but is not wet. Form into a disk (or divide) and wrap in plastic wrap and refrigerate ideally overnight. 

When ready to make galette- 

1- preheat oven to 375F and line a baking sheet or baking steel with parchment and sprinkle with gf flour. 

2- slice apples thin and toss with  lemon juice and  sugar, set aside

3- Flour surface and dough with gluten free flour of choice (tapioca starch, rice flour...) and flour rolling pin.  This dough softens quickly and is fragile to work with, rolling between two sheets of floured parchment will make this easier. Roll into the closest you can get to a circle, about 1/4” thick. Refrigerate for 15 minutes. 

4- Carefully transfer to parchment lined baking sheet. Repair any cracks (don’t get frustrated, it will be fragile). Top dough with crumbled halva and assemble apples as you like allowing for about 1 1/2” of border.

5- Working around the circle, fold up edges, using parchment as an assist,  and, again, repair any cracks.  

6- Brush crust with egg wash and sprinkle raw sugar over entire galette. Dot with butter and bake approximately 40 minutes, until edges of filling and crust have browned. Crust will be crispy. 

7- While galette is baking, whisk tahini with maple syrup and sea salt, add water 1 tsp at a time until desired consistency is reached.

8- Remove galette from oven and with its parchment, cool on a rack. Before serving, drizzled with maple tahini and enjoy! Ice cream is never a bad idea.

Tip:

If you would like to achieve a smooth edge and rounder shape, trim dough with a pastry wheel. 

I don’t like to waste the leftover scraps of dough  Think about making a mini hand pie or a few small dunking cookies sprinkled with sugar before baking. I’ve also tossed extra dough in the waffle iron which has yielded brilliant results!   

I used a pastry wheel to even out the edge.  

Choose an apple that’s both tart and sweet. Heirloom varieties work really well here as do Granny Smith. 

You may allow for a larger border of crust and pile the apples higher for a more rustic look. Anything goes.

I had to take a bite! 

For more amazing #aisforalltheapples, check out all the talents behind the party and thank you to Square Meal Round Table and What Annie’s Eating for organizing this seasonal celebration! 

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