For the buckwheat pie dough:

1. Dice butter into small cubes and keep cold. Prepare ice water.

2. Whisk together flour, buckwheat flour, sugar, and salt. Cut in cold butter using your fingers or a pastry blender until butter is broken down into pea-sized pieces.

3. Add water one tablespoon at a time, slowly incorporating with a fork until mixture starts to form a shaggy mass. Pour onto lightly floured surface and fold gently until it all comes together. Wrap tightly in plastic wrap and chill at least 30 minutes before rolling out.

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For the huckleberry filling:

1. In a large bowl, toss together berries, sugar, flour, orange zest & juice, and salt. I recommend waiting to make the filling until you have the pie dough rolled out and ready to go, as the berries will start to release a lot of juice once they're tossed with the sugar.

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To assemble the galette:

1. Roll buckwheat pie dough into a rectangle that's roughly 12 inches by 10 inches. Don't worry too much about the shape being perfect; this is supposed to be a rustic tart. Alternatively, you could roll the dough into a 13 inch circle.

2. Pour huckleberry filling onto dough. Spread into an even layer, leaving about two inches of space around all the edges.

3. Fold dough up around edges, creating a pie dough border. Brush with egg wash and sprinkle edges with coarse sugar, if desired.

5. Freeze galette for 20-30 minutes, until chilled and firm.

6. Preheat oven to 400° F. Bake tart until crust is golden and berry filling is bubbling, about 25-30 minutes. Allow to cool for at least 20 minutes before serving.

7. Serve warm or room temperature on its own, or serve with whipped cream or vanilla ice cream.

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