Preheat the oven to 400 degrees F. In a medium size bowl, combine the all purpose flour, buckwheat flour, salt, and sugar. Whisk to combine. Add the olive oil, and use a pastry cutter or a fork to cut the olive into the flour until incorporated, it should look like large crumbles. Pour the almond milk in, and use a wooden spoon to full incorporate.

Pour the dough out onto a large piece of parchment paper. Put a sheet of wax paper on top of the dough, and roll our to large rectangle, about 15"x12". Place the dough rectangle onto a RIMMED baking sheet, and remove the top wax paper. Set aside.

In a medium size bow, combine the butter and sugar, and stir with a wooden spoon, until the mixture is lighter in color and fluffy, about 2 minutes. Add the ground almond meal, flour, vanilla extract, almond extract, and egg. Stir very well until well combined and the mixture is smooth and fluffy.

Cut the apples straight down along the core. You should have 2 large halves from each apple. Thinly slice each half, in 1/8-inch slices, or use a mandoline. Group the apple slices by color and keep on a baking sheet.

Using a small offset spatula, spread the almond frangipane in an even layer on the crust. Then begin to arrange your apples, creating a rainbow gradient effect, leaving a 1-inch border of crust on all sides. Fold the crust up the apples. It will rustic and not perfect and that's lovely.

Brush the crust with beaten egg or almond milk. Sprinkle the crust with granulated sugar. Then sprinkle the remaining 3 tablespoons of sugar over the apples. Bake for 40-45 minutes until the crust is golden, and the juices have caramelized on the pan. Sprinkle with pomegranate seeds and serve with vanilla ice cream.