A perfectly imperfect blueberry buckwheat galette. Enough said. 🙂
Delicious and perfect for summer, this flat cake can be made with pretty much any seasonal fruit you have on hand.
Regarding the flours – if you’re not really a fan of buckwheat flour you can use all-purpose flour only. But if you want to take the healthier route regarding the dough use buckwheat. As it is gluten-free, it has a lower carbohydrate content than its all-purpose brother and it’s great for people with gluten-related disorders and diabetics. There are however cases of buckwheat allergies, so make sure you don’t have one before deciding to make this recipe or consume anything that has buckwheat it in in general. Better safe than sorry. 😉
How important is it to chill the dough before baking?
Very. There are a couple reasons why.
- The dough spreads less when baked and it keeps its shape.
- The edges become crispy.
- It gives the dough more time for its flavors to develop and it caramelizes faster when baked.
- The most superficial, but still important, reason of the bunch – chilling it gives the final product a more appealing color.
And if the dough is well wrapped it can be made in advance and refrigerated for three to four days.