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Huckleberry galette with buckwheat crust
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Huckleberry Galette with Buckwheat Crust

This gorgeous huckleberry galette is bursting with juicy wild huckleberries, fresh orange zest, and an earthy buckwheat crust.
Prep Time20 minutes
Cook Time30 minutes
Chill Time1 hour
Total Time1 hour 50 minutes
Course: Dessert
Servings: 8
Author: Karie

Ingredients

Buckwheat Crust

  • 3/4 cup all purpose flour
  • 1/3 cup buckwheat flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 4 ounces unsalted butter cold
  • 1/3 - 1/2 cup ice cold water

Huckleberry Filling

  • 3 1/2 cups huckleberries cleaned
  • 1/4 cup sugar
  • 2 tablespoons flour
  • zest of 1 small orange
  • 2 tablespoons freshly squeezed orange juice
  • pinch of salt

Optional Egg Wash

  • 1 egg beaten
  • coarse sugar

Instructions

For buckwheat pie dough:

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

For the huckleberry filling:

  • 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.

To assemble the galette:

  • 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.
  • Pour huckleberry filling onto dough. Spread into an even layer, leaving about two inches of space around all the edges.
  • Fold dough up around edges, creating a pie dough border. Brush with egg and sprinkle edges with coarse sugar, if desired.
  • Freeze galette for 20-30 minutes, until chilled and firm.
  • 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.
  • Serve warm or room temperature on its own, or serve with whipped cream or vanilla ice cream.