The classic peach galette is turned into something otherworldly with superfood status. The simple and tender buckwheat crust is darker and full of nutty flavor, and the peach filling is enhanced with bananas that caramelize with a bit of brown sugar and honey.


finished peach and caramelized banana galette with buckwheat crust, garnished with borage and dill flowers.

As a freestyle cooking enthusiast, I love galettes (French term for a pie/tart with a free form crust) and they are my pie crust of choice (aside from using phyllo dough as in my Easy Phyllo Apple Tart recipe or my Light & Crispy Sheet Pan Veggie Pizza ). Coincidentally, I’ve been reading about buckwheat lately, how it is actually a seed not a grain (and therefore gluten-free) and how buckwheat’s nutrition is being given superfood status. I love baking with whole grain flours whenever I can (and in this case I guess we should call it whole seed flour), so I kept it simple with 100% buckwheat. The deep, rich color, and nutty flavor combined with the fresh fruit and gorgeous edible flowers makes this galette look like the work of woodland fairies! Tastewise, the buckwheat flour lends a gentle texture (not in any way pasty like other gluten free crusts can be), and the nuttiness doesn’t overpower the fresh fruit.

slice of peach and banana galette with honey and spice yogurt topping.

Above: a slice of the peach galette is topped with honey and spice yogurt topping that adds a zippy freshness.

Why this recipe works

  • Quick and easy- the simple pie crust comes together quickly and therefore does not require chilling before rolling out as a pie crust recipe often is written.
  • Beginner baking skill level- I shy away from baking as I dislike the precision often required and my approach is to “take it down a notch” when I do bake, with an effort to reduce the need for lots of baking science and specific technique. The only thing you need to be able to do here is squish small cubes of butter between your fingers as you mix it with the buckwheat flower, then the ability to roll it out swiftly and without much concern for the finished shape.
  • Flavor-the buckwheat may be quite dark in color, but that does not translate to an overly strong flavor, in my opinion. I find it a welcome departure from white flour crusts. The butter is less evident, and the nuttiness prevails.
  • Filling- I love cooked peaches, but wanted more. Adding sliced bananas that are topped with a little brown sugar and honey yields a unique and yummy flavored galette. Other than the sweetener on top, the fruit is completely unadulterated. You simple slice and decorate the crust with the fruit in a manner you find pleasing.

Ingredient notes

  • Buckwheat flour- as noted above, this gluten-free flour is actually a ground seed, not a grain. As a result, the flour is higher in protein and moisture (a bit like a mix between almond flour and regular flour) and has a nutty flavor. This recipe is written for the buckwheat flour and is a big part of what makes it unique.
  • Fruit- like the buckwheat, the choice to use peaches and bananas is intentional and therefore I don’t recommend substituting any other fruit besides using nectarines instead of peaches if you like.
  • Sweeteners- yes there is white sugar, brown sugar AND honey in this dessert. It is the only additive to the fruit and gives it the caramelized flavors and bit of crunch from it being dusted over the top versus. mixed into the fruit. Some of the sugar is included in the crust for flavor and crunch as well.

Step-by-step instructions

The first step in making this galette is to make the buckwheat flour crust. As with all baking, you should dump flour into the measuring cup and then wipe across the top of the measuring cup with a knife’s straight edge. Don’t dig into the flour to scoop it out or you will gather too much flour.

After measuring the 1 1/4 cups of buckwheat flour into a bowl, you will add the sugar and spices and whisk them throughout to mix thoroughly.

Photo #4 shows how one stick of butter should be cut lengthwise into quarters (I’m only showing two of the quarters in the photo). This makes it easy for you to cut the quarter sticks into little cubes, like dice, and drop them into the flour mixture.

With the butter chopped up into cubes and sitting in the flour, use your fingers to smoosh each cube flat. From what I’ve learned, you want some larger flat pieces of butter to help create the flaky texture, while some can break up smaller in order to mix with all the flour.

Once most of the flour seems to be connected to the butter, turn it out on a work surface that is lightly dusted with the flour, and simply press it in together to come together into a disc. You do not want to overwork it (though with buckwheat flour being gluten-free this may not be an issue as there is no gluten to activate). In any event, the key to crusts (as with scones) is to minimally work the butter and flour mixture, just enough to bring it together.

Finally, use a rolling pin or any round item you have (a tall glass) to roll out the rustic round of dough into about 1/8-1/4″ thickness. No need to go for super thin, and make sure it isn’t sticking as your roll. I will tell you, I roll gingerly, and as little as possible. An over zealous rolling – too long or too hard, will lead to a sticky dough you can move.

At this point move the finished crust to a parchment lined sheet pan, and let it rest while you prepare the fruit.

Preparing the fruit is simple. I cut the peaches into rounds and cut slabs around the pit, but cut anyway you are inspired. Slice the bananas, then arrange all the fruit right on the galette crust, leaving 1-2″ free around the edges.

When you are done laying the fruit down, use a spatula to go under the edges of the crust and flip it up and over the fruit as shown. Press down a bit, making sure there are no cracks.

The final step is to sprinkle the brow sugar over the bananas so they will caramelize, then sprinkle the white sugar and drizzle the honey over the entirety of the galette. Time to bake!

close up of the peach and caramelized banana galette.

Tips for serving and storing the peach galette

  • Flower decorations- I love to use edible flowers to decorate with and here I’ve used borage and dill flowers.
  • Honey and spice yogurt topping- whip up a yogurt topping for the galette with honey and warm spices (I used pumpkin pie spice) that pairs well with and adds some tang to the buttery buckwheat crust.
  • Breakfast or dessert- this galette is not very sweet and makes a great breakfast treat with coffee, as well as a beautiful dessert.
  • Storage- Uneaten wedges of the galette should be kept in the refrigerator, unless your kitchen atmosphere is very dry and not too warm. I keep it covered in the fridge for up to 4 days, and warm wedges in the oven as desired for dessert or more often, breakfast!
serving a slice of peach and banana galette with spiced honey yogurt being spooned over the top.

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finished peach and caramelized banana galette with buckwheat crust, garnished with borage and dill flowers.

Peach Galette with Bananas and Buckwheat Crust (gluten-free)

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Prep Time30 minutes
Cook Time40 minutes
Servings6
Calories277
The classic fruit galette is turned into something otherworldly with superfood status. The simple and tender buckwheat crust is darker and full of nutty flavor, and the classic peach filling is enhanced with bananas that caramelize with a bit of brown sugar and honey.

Ingredients
 

  • 1 stick unsalted butter
  • 1.25 cups buckwheat flour
  • 2 teaspoons sugar
  • 1 tsp salt
  • 2 teaspoons pumpkin pie spice blend (sub Five Spice Powder)
  • 1/4 cup water
  • 2 teaspoons white vinegar
  • 2 peaches
  • 1 banana
Topping
  • 2 teaspoons honey
  • 1 teaspoons sugar
  • 1 teaspoons brown sugar
Yogurt Topping
  • 1/2 cup plain non-fat Greek yogurt (can sub full fat)
  • 2 tsp honey
  • 1 tsp pumpkin pie spice

Method:
 

  • Preheat the oven to 350 (use convection if you have it).
Make the crust
  • Measure buckwheat flour and place in bowl. Add sugar, salt and spices and whisk to distribute and mix thoroughly.
  • Cut stick of cold butter into fourths, lengthwise, then cut each quarter length into cubes directly into flour mixture.
  • With fingers, distribute butter, coating the cubes with flour mixture and pressing cubes into flattened coins. The end result should be a crumbly texture like the photo, but with most of the flattened coins still intact. You are not aiming to make all the crumbles tiny. It is the larger flattened coins of butter that help to create the flakey and tender crust. Handle as little as possible as you distribute and smoosh the butter into the flour mixture.
  • Add the vinegar to the water, and add half to flour mixture, mixing and distributing with fingers. Add most or all of the rest of the water/vinegar, mixing with finger, to bring a shaggy mix together. Do not knead.
  • Once you can press the dough together and it sticks (there will still be bits of flour in bowl), dump out onto board and simply press into a disc. Do not over work or knead the dough. As you can see by the photos, it looks a bit messy and uneven. This is the beauty of it.
  • Working swiftly, sprinkle some extra flour on a board, and roll dough out to an uneven circle. If you are very tidy, and prefer, you can press around the edges to bring them together into a more symmetrical circle. I leave it rough and rustic.
Finish the galette
  • Now that the dough has been turned into the galette round, you simple slice the fruit as you would like, and arrange it on the crust, leaving an inch or more around the edges, to fold over the fruit. I lay the fruit in a rather flat and simple pattern, but go nuts if you prefer, and create a windmill or lovely circle with wedges of fruit. Whatever strikes your fancy.
  • Once the fruit is in place you fold the edges of the dough up over the fruit. I find it helpful to use a metal spatula to go under the dough and lift it over the fruit.
  • Finally, sprinkle the brown and white sugar over the fruit, using most of the brown sugar over the bananas, to aide them in caramelization. Drizzle the honey over and around the galette, then bake in the preheated oven for 40 minutes. You will have to look closely to see that the dark buckwheat crust is browning, and once you see that and the fruit is a little bubbly, take it out.
Mix yogurt topping
  • Mix the yogurt, honey and spices.
Garnish and serve
  • I like to garnish the galette with edible flowers such as borage and dill flowers. You can use any edible flowers such as nasturtium or roses as well. Alternatively you could sprinkle with white sugar or more honey drizzle. See notes.

Notes

Serving leftovers- I recommend storing covered in refrigerator, then heating briefly in oven before eating leftovers. This galette is wonderful as breakfast or dessert.

Nutrition (an estimate)

Calories: 277kcal | Carbohydrates: 32g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 13mg | Potassium: 287mg | Fiber: 4g | Sugar: 12g | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg | Magnesium: 74mg | Net Carbohydrates: 28g
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