Sourdough Galette

This peach Sourdough Galette is sweet, buttery, and baked to a golden brown color for a slight crisp. Using sourdough discard pie crust and fresh peaches, this fruit galette is one of the best out there! For more discard recipes, read more at Recipes for Discarded Sourdough Starter.

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A freshly baked sourdough galette filled with ripened juicy peaches is one of the most comforting and tasty baked goods out there. Warm cinnamon is mixed with the sliced peaches, and in my opinion, these two ingredients create some of the best aromas as they bake.

I like to make different types of fruit galette and sourdough pastry recipes with my homemade sourdough discard pie crust because it is easy, straightforward, and contains flavors that will remind you of the best days. A slight tanginess mixed with sugar is one of the flavors of this yummy sourdough dessert. You will definitely want more than one slice!

This recipe is great for breakfast, brunch, or dessert. Switch things up with your favorite seasonal fruit to enjoy this pastry recipe all year long! This recipe is a great way to brighten anyone’s day.

What is the Difference Between a Tart and a Galette?

A tart is a shallow pastry that has a bottom crust but no top crust. Tarts usually are baked with filling or finished with them after baking. Tarts are topped with various fruits, mousses, custards, etc., and are typically baked in pans.

Galettes pastries that are filled with savory or sweet ingredients. The filling is usually baked without a crust, but the sides of galettes are sometimes crimped around the sides.

What Does Galette Mean in Italian?

Galette is French, but the term refers to the round sweet pastry that sometimes describes galettes.

Ingredients

Sourdough Pie Crust

Flour– I used all-purpose flour for pie crust because it is easy to work with and is great for mixing with the discard.
Sourdough Starter– If you happen to have some extra sourdough starter leftover, then this crust is perfect for it. If you’re curious what sourdough starter is, it is what is needed to make sourdough recipes such as baked bread, muffins, cookies, etc.
Salt
Butter– Make sure the butter is frozen so the crust makes perfectly and evenly with buttery notes.
Ice Water– You don’t need a lot, but you need enough to mix with the other ingredients to soften the dough.

Peach Galette Filling

Pie Crust– I like to use this discard pie crust recipe because I know it works and tastes good.
Peaches– Sliced fresh peaches are the key ingredients for this stone fruit galette. Use the peaches you picked over the summer or use the frozen slices from the freezer. Just be sure to thaw them first! Any kind of peaches will work.
Cornstarch– Cornstarch is what is used to give the galette a bit of a sticky and thicker filling.
Sugar– Granulated sugar is a simple sweetener for this recipe and gives the filling extra sweetness.
Cinnamon– Use ground cinnamon to give this pastry extra spice.
Egg– For the egg wash to make the crust perfectly browned and flaky.
Peach Preserves– Use either homemade or storebought peach preserves. The preserves are used for the fruity glaze.

How to Make Sweet and Easy Fruit Galette

This sourdough galette seems like it has a difficult steps, but it is really so easy! Just make the crust, then the filling!

Make the Sourdough Discard Pie Crust

First, in a mixing bowl, mix the flour, sourdough starter, and salt together.

Grate the frozen butter with a boxed grater and add to the flour mixture, stirring to combine until the mixture resembles coarse, pea-sized crumbles.

Add water, one tablespoon at a time, to the flour and stir to combine. The mixture should not be too wet but still sticks together.

Next, press the dough into a ball and wrap it with plastic wrap.

Chill the wrapped dough in the refrigerator for two hours until it is cold. Be sure not to chill it for more than four hours! If the dough is wrapped well, then you can store it in the refrigerator for up to two days or freeze for up to one month before baking.

Make the Peach Sourdough Galette

First, preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.

Carefully, slice the peaches and place them into a bowl. Sprinkle with peaches with sugar, cornstarch, and cinnamon over the peaches and stir to coat.

Roll out the pie crust on a floured surface until the circle is about 11 or 12 inches in diameter. Make sure the crust is about 1/8″ thick.

Fold the rolled crust in half and then in half again to transfer to the parchment paper-lined baking sheet.

Pile the peaches into the center of the pie crust or arrange them in a pretty or creative pattern. Make sure to leave the peaches about two inches away from the edge of the dough.

Fold the edges of the dough up around the edges of the peaches, overlapping the crust as needed.

Whisk an egg into a small bowl. Brush the edges of the pie crust with egg wash and sprinkle with sugar.

Bake for 40 to 50 minutes or until the crust is golden brown.

Remove the galette from the oven and place on a cooling rack.

Melt the peach preserves for ten to twelve seconds in the microwave. Gently brush the peaches with peach preserves to lightly glaze the galette.

Serve this fruit galette either warm or cold. It’s delicious!

Tips

• Be sure not to overchill the dough without it being wrapped.
• Serve this sourdough galette with your choice of ice cream, caramel syrup, nuts, whipped cream. etc.
• Store the leftovers, wrapped, in the refrigerator for four days.
• Do not overmix the dough or it will not rise as well.

FAQs

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