Rustic Black Buckwheat, Oat & Einkorn Galette Crust

A deeply flavorful, nutrient-dense galette crust made with black buckwheat flour, oat flour, and einkorn. This rustic dough has earthy notes from the buckwheat, gentle sweetness from the oats, and a rich nuttiness from the einkorn. While it won't be as flaky as a traditional wheat pastry, it bakes into a beautifully tender crust that pairs well with both sweet and savory fillings. 

Yield: 1 large galette (30 cm / 12-inch)
Prep Time: 20 minutes
Chill Time: 1 hour
Bake Time: 35–45 minutes

Why This Flour Blend Works

This galette uses a balanced blend of:

• 25% Black Buckwheat Flour – adds a dark color and robust earthy flavor.
• 25% Oat Flour – contributes tenderness and natural sweetness.
• 50% Einkorn  or Emmer Flour – provides structure and a subtle nutty flavor.
• 1% Vital Wheat Gluten – helps strengthen the dough and improve handling.

Because buckwheat and oats contain little to no gluten, and einkorn has a weaker gluten structure than modern wheat, the finished crust is intentionally rustic, delicate, and slightly crumbly.

Ingredients

Flour Blend 

• 100 g black buckwheat flour (25% of total flour weight)
• 100 g oat flour (25% of total flour weight)
• 200 g einkorn flour (50% of total flour weight)
• 4 g vital wheat gluten (1% of total flour weight)

Dough

• 6 g fine sea salt
• 140 g unsalted butter, cold and cubed
• 120–140 g ice water
• 5 g apple cider vinegar (optional)
• Hydration = 30-35%

Instructions

1. Mix the Dry Ingredients

In a large bowl, whisk together the black buckwheat flour, oat flour, einkorn flour, vital wheat gluten, and salt.

2. Cut in the Butter

Add the cold butter and work it into the flour mixture using your fingertips, a pastry cutter, or a food processor until the mixture resembles coarse crumbs with a few pea-sized butter pieces remaining.

3. Add the Water

Mix the vinegar into the ice water if using.

Add 120 g of the water and gently mix until the dough begins to come together. If needed, add additional water 5–10 g at a time until the dough holds together when pressed.

4. Chill the Dough

Form the dough into a flat disc, wrap well, and refrigerate for at least 1 hour.

5. Roll Out

Place the dough between two sheets of baking paper and roll into a rough 30 cm (12-inch) circle about 3–4 mm thick.

6. Fill and Shape

Transfer the dough to a baking tray if needed. Add your chosen filling, leaving a 5 cm (2-inch) border around the edge.

Fold the border over the filling, pleating as you go.

7. Bake

Chill the assembled galette for 15–20 minutes while the oven preheats.

Bake at 200°C (390°F) for 30 - 45 minutes, or until the crust is golden brown and crisp.

Allow to cool slightly before serving.

Recipe Notes

• This dough is naturally more fragile than a traditional wheat pastry. Rolling between baking paper makes handling much easier.
• For extra structure, increase the einkorn flour to 240 g and reduce the buckwheat flour to 60 g.
• Works beautifully with roasted vegetables, mushrooms, apples, pears, berries, or stone fruit.
• The darker black buckwheat flour creates a more pronounced earthy flavor and a striking rustic appearance.

Baker's Formula

Ingredient Baker's %

Black buckwheat flour - 25%

Oat flour 25%

Einkorn or Emmer flour 50%

Vital wheat gluten 1%

Salt 1.5%

Butter 35%

Water 30–35%

Total flour weight: 400 g
Hydration: 30–35%

• This crust is ideal for bakers looking for a more traditional grain profile with greater nutritional diversity and a distinctive rustic character.
• Sweet Pairings: This dough works for rustic fruit galettes, especially with dark fruits like blackberries, plums, or figs. 
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This filling, featuring Gruyère cheese, caramelized onions, and mushrooms, is a classic combination often used for puff pastry tarts, savory tartlets, or quiches. It is characterized by a sweet-and-savory flavor profile with deep umami notes. 

Caramelized Onion, Mushroom & Gruyère Filling

• Yields: Enough for one 9x13 puff pastry sheet or 12-16 tartlets.
• Prep time: 15 mins | Cook time: 30-40 mins 

Ingredients:

• 2 large yellow onions, thinly sliced
• 8 oz (225g) mushrooms (cremini, button, or baby bella), sliced
• 1 cup (4 oz) Gruyère cheese, shredded (sub: sharp white cheddar, Comté)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tbsp balsamic vinegar (optional, for extra caramelization)
• 1-2 cloves garlic, minced
• Salt and black pepper to taste 

Instructions:

1. Caramelize Onions: In a large skillet, heat butter and olive oil over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes until deeply golden brown and sweet.
2. Sauté Mushrooms: Add the sliced mushrooms to the skillet with the onions. Raise heat to medium and cook for another 5–7 minutes until the mushrooms are tender and browned.
3. Add Aromatics & Deglaze: Stir in the garlic, thyme, and balsamic vinegar. Cook for 1 more minute until fragrant. Season with salt and pepper to taste.
4. Cool: Remove from heat and let the mixture cool slightly before adding to pastry to prevent the crust from becoming soggy.
5. Assemble: Spread the mixture onto galette pastry, top generously with shredded Gruyère, and bake at 400°F (200°C) for 30 minutes, or until the pastry is golden and the cheese is bubbly.