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This fragrant clementine galette with buckwheat flour is a real goodness, excellent for brunch, lunch and dessert, is a delicious way to incorporate winter fruits for dessert. Feel free to experiment with seasonal flavors and add-ins!
CUCINA: French
  • For the crust
  • 200 g of all-purpose flour
  • 50 g of buckwheat flour
  • 170 g of butter, cold and cut into small cubes
  • 1 tablespoon of sugar
  • 1 large egg
  • zest from an orange
  • a pinch of salt
  • For the filling
  • citrus fruit marmalade
  • clementines
  • amaretto biscuits
  • For the brushing
  • 1 egg, lightly beaten
  • raw brown sugar
  1. In a food processor, combine flours, butter, sugar, orange zest and salt. Mix gently until you have a sand-like dough.
  2. Add the egg and mix quickly until combined.
  3. Give a round shape to the dough, cover it with cling film and chill in the fridge for at least 2 hour or overnight.
  4. Take the dough out of the fridge and, with the help of a rolling pin, roll it out on a piece of baking paper to the thickness of approximately 4 mm and the diameter of approximately 35 cm.
  5. Preheat the oven at 190°C.
  6. Peel the clementines and cut them into thick slices.
  7. Spread the marmalade evenly in the centre of the crust, leaving about a 7 cm border all around the edge. Sprinkle with the amaretto biscuits broken into small pieces and top with the slices of clementines, overlapping them to cover any gaps.
  8. Fold the edge of the crust up over the clementines, leaving the centre open.
  9. Brush the edge with the beaten egg and sprinkle with abundant raw brown sugar.
  10. Spread a thin layer of marmalade over the clementines and bake for about 40-45 minutes or until the edge is golden brown.
  11. Transfer the galette to a wire rack and let it cool slightly.
Recipe by OPSD Il gustoso food blog at