This peach Sourdough Galette is sweet, buttery, and baked to a golden brown color for a slight crisp and a juicy filling. Using sourdough discard pie crust and fresh peaches, this fruit galette is one of the best out there!
Course Breakfast, Brunch, Dessert
Keyword fruit galette, peach sourdough, sourdough discard pie crust, sourdough pastry
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 Stone Fruit 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 in a pretty or creative pattern. Make sure to leave the peaches about two inches away from the edige 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 it on a cooling rack.
Melt the peach preserves for ten to twelve seconds in the microwave. Gently brush the peaches with preach preserves to lightly glaze the galette.
Serve this fruit galette either warm or cold. It's delicious!
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.