for 4 person

Pastry dough

200 g	buckwheat flour
½ tsp	salt
75 g	butter, cut into pieces, cold
1 dl	water

Seed mix

2 tbsp	mixed seeds
½ tsp	sea salt
1 tbsp	rosemary, finely chopped
a little	Tasmanian pepper

Galette

150 g	blue cheese (e.g. Saint Agur, broken into pieces)
100 g	apples *-*
20 g	shallots, thinly sliced

How it's done

Pastry dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Seed mix

Combine the mixed seeds, fleur de sel, rosemary and pepper.

Galette

On a lightly floured surface, roll out the pastry to approx. 0.5 cm thick, place on a baking tray lined with baking paper. Spread the cheese over the pastry, leaving a border of approx. 5 cm. Arrange the apples and shallots on top of the cheese. Fold the edges inwards, sprinkle with the seed mix.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220°C.

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