Rosemary Buckwheat Pastry Dough
Buckwheat lends an earthy edge to this tender dough, which can be used in savory or sweet applications. See some recipe ideas below.
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Tips: Buckwheat flour is made from whole-grain buckwheat. This rich, gluten-free flour comes in light and dark versions. The darker flour has a bolder, nuttier flavor. Find it in the baking aisle of your supermarket.
Use the dough to make a Rhubarb-Strawberry Galette or make crackers or hand pies.
Crackers: Roll 1 disk out to 1/8 inch thick and cut into desired shapes. Place on a parchment-lined baking sheet and sprinkle with shredded Cheddar. Chill for 20 minutes. Bake at 400 degrees F until crisp, 12 to 14 minutes.
Hand pies: Divide 1 disk into 8 pieces. Roll each into a circle and fill as desired. Seal and brush with egg wash. Chill for 20 minutes. Bake at 400 degrees F until lightly brown, 15 to 20 minutes.