Honey Apple and Thyme Buckwheat Galette

This beautiful galette is really just a simple apple tart, made without the need for a tart tin. I was so pleased with the pastry, too. It’s definitely one of the best textures I’ve managed to make using gluten-free ingredients.

As British apples come into season from around September, I’m often on the lookout for new ways of transforming them. I do love a spiced apple compote, or crispy raw apple slaw, they are a wonderfully versatile ingredient and deserve to be celebrated.

The thyme leaves add an extra layer of flavour here, but don’t worry if you don’t have them to hand. The recipe still works well without. I may also add a handful of blackberries on top of the apples if I have some, and the galette would work equally well with other seasonal fruit such as plums or pears.

Tip: Don’t try to use cooking apples for this recipe. They don’t hold their texture when cooked, and instead turn into a bit of a mush. Still delicious, but not quite so pretty.


For the pastry: 
150g buckwheat flour
50g fine polenta
1 tbsp sugar
pinch of salt
1 medium egg, whisked
60ml light olive oil

For the topping:
5 medium eating apples, cored and thinly sliced.
2 tbsp honey / maple syrup (+ cinnamon if you like)
a few thyme leaves
1 small egg, whisked, to glaze


Preheat oven to 190ºC

Mix together the buckwheat flour, polenta, sugar and salt, then add the egg and olive oil. Start to bring the dough together and add just enough cold water to bring it into a pliable dough. Wrap in cling film and chill for 30 minutes.

Roll the pastry out, using a lightly floured rolling pin – directly onto a large piece of non-stick baking paper – into approximately a 30-35cm diameter circle.

Transfer the pastry onto a large, flat baking sheet. The baking paper will help you get it there!

Arrange the apple slices onto the centre of the pastry, allowing approx 5cm clear around the edges. Drizzle with 1 tbsp of the honey / maple syrup and sprinkle with the thyme leaves.

Using the paper to help you, fold the pastry edges over the top of the apples.

Glaze the pastry with a little egg, then bake for 30-40 minutes or until golden.

Remove from the oven and drizzle the whole thing with the remaining honey before serving.

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Apple corer


Pastry brush


Cooling rack


Mixing bowl stack


Baking sheet