• Laura

Strawberry Galette with Buckwheat Almond Crust

Updated: Sep 10, 2019

A buckwheat almond crust galette, filled with strawberries and blueberries.

A Perfect Spring Dessert: Rustic Buckwheat Crust Galette

I have recently discovered a new gluten free flour: buckwheat flour. For some reason, I had let almost two years pass in my gluten free journey before reaching for this flour in an Italian supermarket. I am always amazed at the range of gluten free products I can find in Italy, (hello gf ladyfingers, hello tiramisu!) and I grabbed a package of a flour I hadn’t considered before. So, I decided, let’s give it a try. After making some yummy buckwheat crepes I was hooked. Simultaneously, strawberry season peeked through and waved its delicious arms at me. I grabbed on and hopped on the spring berry train, ready to make as many delicious things as time and my waistline would possibly allow me.

I made this strawberry buckwheat galette three times, tweaking the dough recipe each time. In the final rendition, I added an egg (was this the wow moment you were expecting?). That’s it. That’s all the changes I had done to the second/more delicious dough. I just wanted it to hold its shape a bit better and that one but mighty egg came to my rescue.

A piece of the strawberry buckwheat crust galette being cut and served.

In the recipe, I mention using almond flour. Now, I made this flour myself in a very easy process: I blitzed some toasted almonds in a food processor until they turned into a semi-fine flour. I found that toasting the almonds before-hand gives the flour a beautiful extra note of nuttiness that I would definitely recommend. Just make sure to use the pulse setting while chopping them (start/stop/start/stop), otherwise you might end up with almond butter instead of flour (still delicious, but not quite what we’re going for here).

Another thing that I absolutely loved in this recipe is the brown sugar I used. Together with the almond flour, it created such a lovely crunch and a wonderful depth of flavor that complimented those baked strawberries perfectly. Guys, baked strawberries is where it’s at. And what is ‘it’? Happiness. Foodgasm. Pure deliciousness. Nature’s candy. So if you love strawberries, I’m sure you’ll love a piece of this strawberry galette too. Get ready to dig in!

Dusting the strawberry buckwheat galette with sugar.


For the buckwheat crust:

140 grams butter

20 grams brown sugar

5 grams vanilla sugar

Pinch of salt

5 grams baking powder

25 grams potato starch

90 grams buckwheat flour

50 grams almond flour

40 grams rice flour

1 egg

For the filling:

220 grams fresh strawberries

40 grams fresh blueberries

10 grams potato starch

A birds eye view of a buckwheat crust galette with strawberries and blueberries.


1. Take your butter out of the fridge and cube it. I always work with cold butter when I am making this type of pastry. Add sugar, vanilla sugar, a pinch of salt, and all the flours listed in the ingredient list, which you have sifted before adding to the butter. Also, add one whole egg, and mix all the ingredients together, using your hands. It might be a little bit messy at first, but no worries, a uniform dough will form quickly. Once it’s formed, wrap the dough in plastic foil/cling wrap and leave it in the fridge to chill for around 20 minutes.

2. Wash your berries, and cut the strawberries into smaller pieces. In a large bowl, mix the berries with the potato starch. If you feel like the fruit is not sweet enough on its own, feel free to add some additional sugar to the berries if you so wish.

3. Once the dough has chilled, take it out of the fridge. Liberally dust your work surface with flour or starch, so you can roll out the dough. I rolled the dough directly on a sheet of baking paper, to avoid any possible tears in the dough while trying to move it from the work surface to the baking sheet. Once I put the dough on the dusted sheet of baking paper, I covered it with that piece of cling wrap it was chilling in to avoid the rolling pin getting stuck to the dough (alternatively, you can also just dust the rolling pin), and rolled it using a rolling pin. Put the fruit in the middle of the dough, and close the dough towards the center.

4. Bake at 180 degrees Celsius for around 20 minutes, until the edges of the galette turn golden and the fruit has been baked. Serve immediately, with a scoop of vanilla ice-cream or some fresh whipped cream. Bon appetit!