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Buckwheat Apple Galette with caramelised walnuts.

The good people at Esvasa sent me a goody bag. Well, actually they sent me a mail and then I got a goody bag.  That was the first time I went to check out what they were all about and I was pleasantly surprised.

An initiative into organic food and gardening, Esvasa, is an extensive guide into all that you ever wanted to know about going organic. Whether it's things you put on your face, or grow in your kitchen garden or put in your mouth, Esvasa will tell you all about it.

New tips everyday, an expert corners and news from across the world about going organic, this is really quite a fab site. So back to the goody bag. I got some buckwheat flour, apple walnut chutney and cream of millet soup.

The soup was drunk on a wet day when I was in no mood to cook. So that left me with two ingredients. And after deliberating over it for weeks, a galette seemed the right way to go.

Buckwheat gave the dough a lovely nutty texture and the apple walnut chutney which is spicy sweet and salty gave quite a dimension to the pie. I added caramelised walnuts just for a bit of crunch and well, when I bit into it, knew I'd done the right thing.

The dough is super easy to put together, you just need to chill it for 30 minutes before getting on with the rest of it.

I think a version with plums and peaches and pistachios would be great too

\Buckwheat Apple Galette
With caramelised walnuts and apple walnut chutney


For the dough

1 cup buckwheat flour
2 tblsp wheat flour
50 grams cold butter
1/4 cup icing sugar
4 tblsp cold water

For the filling
2 apples sliced
1 tsp lemon juice
1 tsp cinnamon
1/4 cup apple walnut chutney
1/2 cup walnuts
1/2 cup sugar.

1. Start with making the dough. Mix together the flours and the sugar. Using your hands crumble in the butter.
2. Add the water to it and bring the dough together without kneading it. Refrigerate.
3. In a bowl melt the sugar till it caramelises and add the walnuts to it. Once the walnuts are fully covered with the caramel, with the help of a fork take them out on to a buttered plate. Let them rest
4. Slice the apples with the skin and toss them in some cinnamon and lemon juice. Set aside
5. Remove the dough from the fridge, divide into two and roll out each part in a circle of about 1/2 inch thick. 
6. Slather on the chutney. And arrange the apples on top. Fold the sides to form a galette. 
7. Bake at 180 degree centigrade for 25 minutes or until the edges crisp up
8. Baste the warm galettes with more chutney and sprinkle with caramelized walnuts

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  1. Rustic nd moorish. This is galette love. How simple does the crust sound. I need to find some buckwheat asap.