Quince and Pistachio Buckwheat Galette
The rougher a galette is around the edges, the more beautiful it looks with its overladen fruit inappropriately oozing and bubbling. If only more baking escapades followed this formula. The buckwheat adds a brilliant nutty flavour and it’s a no-brainer dessert for any crowd.
Ingredients 17
Galette Pastry
1 1⁄2 tsp caster sugar
Pinch salt
100 g buckwheat flour
80 g plain flour (all-purpose flour)
65 g unsalted butter, cut into small pieces
1 free-range egg yolk, organic
1 tbsp iced water
1 tsp vanilla bean paste
Filling
315 g quince jam, see my recipe
125 g fresh raspberries
1⁄2 lemon, zested
To Finish
1 free-range egg yolk, organic
1 tbsp pouring cream (single/light cream)
1 tsp ground cardamom
1 tbsp sugar
raw sugar (demerara sugar), to scatter
pistachios, to scatter
ice cream, an optional but glorious extra
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Method 10
For the pastry, combine the , , , and in a bowl. Add the and, using your hands, work the butter into the flours with your fingertips until you achieve a coarse crumb.
Add the , and the and lightly knead with the heel of your hand until the pastry just comes together.
Flatten into a disc, wrap tightly with plastic wrap and place in the fridge to rest for 1 hour.
Remove from the fridge and roll pastry out on a lightly floured surface, or between two sheets of baking paper, until you have an approximately 30 cm (12 in) round. Transfer to a baking tray lined with baking paper and rest again in the fridge for 30 minutes.
Preheat the oven to 190˚C (375˚F).
Scoop the into the centre of the pastry and, using the back of a spoon, roughly spread it out across the circle of pastry, leaving a good 5 cm (2 in) border all the way around. Scatter the over the top.
Using your fingers, fold the pastry over the edge of the fruit mixture, pleating it as you go, and work your way around until the mixture is encased fully around the edge. Remember we are not aiming for pastry chef perfection here; you are simply creating a dam to prevent a fruit spill. No one wants an oven flood. Looks are irrelevant, make the edges purposeful and the rest will take care of itself.
Combine the , , , and in a bowl then brush generously all over the pastry edge. Scatter over the raw sugar.
Bake until the pastry is golden in colour and the fruit looks to be bubbling, 20–30 minutes.
Serve hot with ice cream or cream and enjoy the happiness it brings.
