• 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.