For the buckwheat pie dough:

1. Dice butter into small cubes and keep cold. Prepare ice water.

2. Whisk together flour, buckwheat flour, sugar, and salt. Cut in cold butter using your fingers or a pastry blender until butter is broken down into pea-sized pieces.

3. Add water one tablespoon at a time, slowly incorporating with a fork until mixture starts to form a shaggy mass. Pour onto lightly floured surface and fold gently until it all comes together. Wrap tightly in plastic wrap and chill at least 30 minutes before rolling out.

‍

For the rhubarb filling:

1. Cut rhubarb into thin strips or desired shapes.

2. Toss rhubarb with sugar, orange zest & juice, salt, and cornstarch.

‍

To assemble the galette:

1. Roll buckwheat pie dough into a large circle about 13 inches wide and 1/4 inch thick. Don't worry too much about the shape being perfect; this is supposed to be a rustic tart.

2. In a small bowl, whisk together 1 tablespoon of flour with 1 tablespoon of sugar. Sprinkle this mixture over the tart dough in a circle about 10 inches wide. This is where your filling will go.

3. Arrange rhubarb pieces in a pattern as desired to cover the flour mixture.

4. Fold dough up around edges, creating a pie dough border. Brush with egg wash and sprinkle edges with demerara sugar.

5. Freeze galette for 20-30 minutes, until chilled and firm.

6. Preheat oven to 375° F. Bake tart until crust is golden and rhubarb if soft, about 30-35 minutes. Allow to cool for at least 20 minutes before serving.

7. Serve warm or room temperature with whipped cream or vanilla ice cream.

‍

For the whipped cream:

Whip heavy creamy, sugar, and vanilla to soft peaks. Dollop onto slices of galette.