Almond Sourdough Gallette with Berries

This sourdough galette is one of my favorite ways of using leftover sourdough starter when I make pizza or bread. It's also one of my favorite desserts. Easy, bright, summery, and absolutely divine.

Categories: 10 Minute Recipes Course: Dessert Recipes with Video: 10 Minute Recipes Prep Time: 15 minutes Cook Time: 25 minutes Published On: Wednesday, May 13th, 2020 Comments: 1

Ingredients

For the dough:

200 gr pastry flour

50 gr almond flour

135 gr ripe sourdough starter lightly chilled

1 stick unsalted butter cubed, cold

1/4 teaspoon Salt

1 tablespoon granulated sugar I used slightly less

1 splash iced water optional, if necessary

1 egg for the egg wash

For the filling:

1 1/2 cup mixed fresh berries I used mulberries, raspberries, blueberries and cherries (pitted)

1 1/2 tablespoon almond flour

1 tablespoon granulated sugar or less

1/2 Lemon juice and (optional) zest

1/4 teaspoon almond and vanilla extract or less

Instructions

Making the Dough:

In a mixing bowl, mix the flours, salt and sugar.

Cut the cold butter in and, quickly, work with your fingers like you would do for a pie. This, after all, is a pie. It's important to not overwork the dough and never melt the butter with the warmth of your hands.

Add the sourdough starter and keep mixing until dough stays together but it's still crumbly. If you need, add a splash of iced water to help, or a tiny but more starter. basically, we are using the starter instead of water.

Wrap dough tightly in aluminum foil and refrigerate for 1 to 2 hours. You can freeze the dough up to three months. If you do freeze it, thaw it in the fridge overnight before use. I know usually recipes call for using plastic wrap, but I try to never use plastic and realized foil works just fine, and I can reuse it several times.

Making the Filling:

In a mixing bowl, mix your rinsed berries (cut mulberries in a half and pit cherries if using them).

Squeeze the juice of half a lemon, add sugar, almond flour, extracts and stir.

Take the dough out of the fridge and roll it out in a circular shape on a lightly floured surface.

Transfer to a baking sheet (this made a 15 inch pie) and don't worry about right edges.

Pour filling on the dough, spread it, and then concentrate it in the center.

Fold the edges over and pinch them.

With a brush, brush the pied with the beaten egg and then sprinkle some granulated sugar.

Bake at 400 F for 25 minutes or until the dough is nicely golden brown and the filling all bubbly.

Allow to cool down for 5-10 minutes and enjoy. Buon appetito!

You can make this galette with pretty much any fruit. Apricot is a classic!

Laura August 17, 2020 at 6:23 am

Making this today. Dough is chilling in fridge. Nectarines, blueberries and blackberries waiting!

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Almond Sourdough Gallette with Berries

Ingredients

Instructions

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