Buckwheat Galette with Soy‑Maple Apple and Sesame

Combine buckwheat, all-purpose flour, and salt in a mixing bowl. Cut in cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Drizzle in cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Peel, core, and slice apples into thin wedges about 1/4-inch thick.

Melt butter in a large skillet over medium heat. Add minced garlic and grated ginger, cook until fragrant, about 30 seconds.

Add apple slices to the skillet in a single layer. Cook 4-5 minutes until edges begin to soften and lightly caramelize, stirring occasionally.

In a small bowl, whisk together soy sauce and maple syrup until combined.

Pour the soy-maple glaze over the apples. Toss gently and cook another 2-3 minutes until apples are coated and glaze has thickened slightly. Remove from heat and let cool slightly.

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

On a lightly floured surface, roll the chilled dough into a rough 12-inch circle, about 1/4-inch thick. Transfer to the prepared baking sheet.

Spoon the apple filling into the center of the dough, leaving a 2-inch border. Fold the edges of the dough up and over the filling, pleating as you go, to form a rustic rim.

Whisk the egg in a small bowl. Brush the folded dough border generously with egg wash.

Bake for 25-30 minutes until the crust is deeply golden and the apples are bubbling at the edges.

Remove from oven and let cool on the pan for 5 minutes. Drizzle sesame oil over the warm filling and scatter toasted sesame seeds across the top.

Slide the galette onto a serving board. Serve warm or at room temperature, sliced into wedges.