Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.



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

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)



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



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.


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! 

one delicious recipe after another...

Cloudy Kitchen’s Salted Caramel and Apple Babka

Square Meal Round Table’s Chai Spiced Tarte Tatin

The Wood and Spoon’s Maple Apple Cake

The Cooking of Joy’s Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce

Pensive Foodie’s Mini Bacon Crusted Apple Pies

My Kitchen Love’s Bird’s Nest Caramel Apple Cake 

More Icing Than Cake’s Apple Butter Pretzels with Rosemary Cheddar Dip

Casey Joy Lister’s Waldorf Salad’s Twisted Sister

The Kitchen Sink’s Apple Cheddar Loaf

What Should I Make For’s Apple Puff Pastry Tarts

Jessie Sheehan Bakes’ Apple Fritters

Smart in the Kitchen’s Gluten Free Apple Cranberry Crisp

This Healthy Table’s Cardamom Apple Tart

Figs & Flour’s Apple Purple Potato Pizza

Something New for Dinner’s Savory Bread Pudding with Apples, Sausage, and Pecan

Always Eat Dessert’s Apple Spice Scones with Maple Bourbon Glaze

Rezel Kealoha’s Rose Poached Apples with Rosewater Reduction

The Soup Solution’s Fennel Sausage and and Apple Dressing (Stuffing)

Lemon Thyme and Ginger’s Smoky Maple Apple Dutch Baby

Gobble the Cook’s One Pan Pork Chops and Sausages with Apples

Hola Jalapeno’s Fluffy Apple Chili Biscuits

Salt and Wind’s Pomegranate Ginger Apple Cider Punch

What Annie’s Eating’s Butternut Squash/Apple Soup with Asiago and Sage Croutons

Flours in Your Hair’s Brown Butter Bourbon Apple Pie

Confetti Kitchen’s Kale Salad with Chicken and Apple

Salted Plains’ Gluten-Free Apple Crumb Cake

Easy and Delish’s Fun Candy Corn Apple Pops

This Mess is Ours’ Easy Baked Apple Custard

Butter Loves Company’s Gingerbread with Brandied Apples

Zestful Kitchen’s Puffed Apple Pancake

Sweet Pillar Food’s Apple Honey Brie

A Farmgirl’s Dabbles Peanut Butter Apple Cookies

Amee’s Savory Dish’s Peanut Butter Protein Dip

Especially Southern Dishes’ Apple Pie Egg Rolls

Pie Girl Bakes’ Salted Caramel Apple Pie

Cocoa and Salt’s Vegan Apple Stuffin’ Muffins

Saltnpepperhere’s Honey Apple Muffins

Worthy Pause’s Thanksgiving-in-Your-Mouth Paleo Stuffing

Baking The Goods’ Apple Cheddar and Thyme Scones

Smart in the Kitchen’s Gluten Free Apple Cranberry Crisp

Measuring Cups Optional’s Caramel Apple Upside Down Cake

Inspired by the Seasons’ Brussels Sprout & Apple Slaw

Sprouting Radiance’s White Bean and Apple Soup

Feed the Swimmer’s Apple Buckwheat Galette with Halva and Maple Tahini

It’s a Veg World After All’s Individual Microwave Apple Crisp

Farm and Coast Cookery’s Apple Cider Donut "French Toast"

Champagne and Cookies’ Apple Cheddar Galette

What’s Karen Cooking’s Country Apple Cake with Cardamom Apple Compote

The Foodie and the Fit’s Venetian Bread Pudding with Apples

Ful-filled’s Milopita - Greek Apple Cake

Allo Maman, What’s Cooking’s Apple & Camembert Tarte Tatin

Flotte Lotte’s Apple Bread with Cinnamon Butter

Breakfast or Anytime Tahini Oaties (Oatmeal Tahini Cookies- gluten free and vegan)

Breakfast or Anytime Tahini Oaties (Oatmeal Tahini Cookies- gluten free and vegan)

Kabocha Squash Soup with Ginger and Sesame

Kabocha Squash Soup with Ginger and Sesame