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.
| Servings | Prep Time |
| 6 people | 15 minutes |
| Cook Time | Passive Time |
| 25 minutes | 1-2 hours |
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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.
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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
Servings: people
Units:
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!
Recipe Notes
You can make this galette with pretty much any fruit. Apricot is a classic!
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Making this today. Dough is chilling in fridge. Nectarines, blueberries and blackberries waiting!