Spiced Apple, Tahini & Buckwheat Galette

This lovely tart is inspired by one of our favorites originally published in the New York Times —the combination of apple and tahini is just perfect. The addition of toasted buckwheat flour adds a wonderfully nutty, earthy dimension,  however, if you don’t have buckwheat flour, simply substitute with all-purpose flour. Must you toast the flours? Of course not — but it adds depth and is an interesting technique.  

For the Dough

• 1/2 cup buckwheat flour
• 1 cup all purpose flour
• 2 teaspoons sugar
• 1 teaspoon sea salt
• 3/4 cup plus 2 tablespoons unsalted butter, cut into cubes, cold
• 1/4 cup ice water

For the Filling

• 1/2 cup tahini
• 2 tablespoons brown sugar
• 1 tablespoon sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 2 teaspoons vanilla extract
• Pinch of sea salt

For the Apples and Assembly

• 3 tablespoons raw honey
• 2 teaspoons sugar, plus more for sprinkling
• 1 tablespoon water
• 1 teaspoon Mulling Spices
• 1 spring of thyme, optional
• 6 apples, firm but not too hard, such as Macoun, cored, halved and thinly sliced
• 1 tablespoon lemon juice
• Heavy cream, for brushing crust

Directions

1. Put the flours in a large skillet over medium-low heat. Whisk constantly until flours are lightly nutty and aromatic, about 5-7 minutes. Transfer to a bowl to cool. 
2. Whisk together the toasted flours, sugar and salt. Add the cold butter, and using your hands, work the butter and flour together, squeezing and squishing. Add the ice water and continue to incorporate with your hands until just combined. Gather dough together to form a disk; wrap in plastic and chill for at least 2 hours. 
3. When chilled, roll dough between lightly floured parchment to approximately 12-14 inches. Chill until ready to assemble — pastry likes to be very cold. 
4. Preheat oven to 375º F. Combine the tahini, sugars, butter, egg, vanilla and sea salt in a medium bowl; stir until smooth.
5. Put the honey, sugar, water, mulling spices and thyme in a small saucepan over medium-low heat and simmer for 3-5 minutes; remove from heat, cover and let steep for 15 minutes. Pour through a strainer; discard mulling spices and thyme. 
6. Put the apples in a medium mixing bowl; toss with lemon juice.  Add the honey mixture, reserving 1 tablespoon for brushing finished galette. Toss well to combine. 
7. Assemble the galette: spread the tahini mixture over the prepared dough, leaving a 2-inch border around the edges. Toss the apples once more and arrange them in concentric circles— or hither and thither— you decide. Brush the edges with cream and sprinkle with sugar. 
8. Bake on a sheet tray, rotating pan halfway through, until crust is golden and apples are tender and bubbling, about 40-45 minutes. Let cool for 20 minutes. Brush apples with reserved mulling spice-honey mixture. Serve with whipped cream, ice cream or creme fraiche.