Buckwheat Galette With Apples, Cheddar, And Sage

Preheat the oven to 350u0b0 F.
In a large bowl, whisk together the flours (reserve 1 tablespoon of AP flour), sugar, and salt. Using a pastry cutter, knife and fork, or a food processor, cut or pulse the butter into the flour until the mixture resembles coarse crumbs the size of peas.
Add the ice water and stir, using a wooden spoon or the food processor, until the dough forms into a ball-like mass, using your hands if need be. Flatten the dough into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
In a large saute pan, melt a tablespoon of butter with 2 of the sage leaves. Add the red onion and wilt down, add apples and saute on medium heat for 3 minutes until apples soften and release their juices. Add 2 tablespoons brown sugar and toss to coat. Cook an additional 2 minutes so the sugar melts and lightly caramelizes. Remove the pan from heat and toss with 1 tablespoon flour to thicken the juices. Reserve and cool filling.
Place the cheese in the freezer till firm. Pulse in food processor till lightly crumbled. Add 3 sage leaves, 1/4 cup flour and pulse together until small crumbs form. Pulse in 1 tablespoon brown sugar.
Roll out galette dough into a 12-inch circle. Artfully arrange apples and onion. Fold edges over galette so there's a 2" border. Sprinkle with cheese crumble. Bake for 40 mins or until the dough is cooked through and apples and cheese are golden brown.