Loaded with delicious fresh peaches, this Sourdough Discard Peach Galette looks elegant but is so easy to make. A flaky pastry folded around a delicious fruit filling, galettes take much less effort but are just as delicious and satisfying as a fruit pie. Serve it for dessert with a dollop of fresh whipped cream or a scoop of ice cream.
This post is another collaboration with Mimi Council, this month we wanted to focus on peaches since we both get such great locally grown fruit where we live (Mimi in California and me in Arizona).
If you like this recipe, check out the other ones from our collaboration, Sourdough Irish Soda Bread, Sourdough Red Velvet Cake Balls, Sourdough Lemon Lavender Bundt Cake, and Sourdough Crackers.
Jump to:
What is a galette?
A galette is a type of pastry that originated in France. It’s a free-form pie comprised of a filling, which can be sweet or savory, and a buttery crust. The crust is usually made of a pâte brisée or pie dough.
Want to make mini galettes? Check out my recipe for Any Fruit Sourdough Mini Galettes!
It’s easy to fall in love with galettes. There’s something very elegant and eye-catching about their rustic appearance. But the best part about them is how much easier they are to make than pies. The process eliminates the need for pie plates, crimping, trimming, and all the fussiness of traditional pie making. To make a galette, all you have to do is roll out your dough in a large circle, fill the center, and fold the edges over to contain your filling of choice. The results are usually just as satisfying.
Baking with sourdough discard
When incorporated into buttery pastry, sourdough discard adds a slightly tangy and cheesy flavor. Since you’re not using it as a leavener, you can use your discard straight from the refrigerator. There’s no need to feed it or activate it before mixing it into your dough. Older discard will have a tangier, more acidic flavor than a freshly-fed sourdough starter. Both will work for this recipe, you’ll just get a slightly different flavor profile but your bake will still be delicious!
Need more ideas for using your excess sourdough starter? Check out my favorite Sourdough Discard Recipes!
Can I use a different type of fruit to make my galette?
Absolutely! Galettes are endlessly adaptable. I recommend using seasonal fruits because they are usually sweeter and more flavorful. This results in more delicious galettes! Since fruits come in different shapes and sizes, you may need to adjust the amount of the filling for the recipe.
What you need
Water: For the best results, use ice-cold or very cold water for this recipe. If your dough feels too dry, don’t be tempted to add too much water because it may cause your crust to become too dry and rubbery.
Sourdough discard: If you don’t have any discard, add 14 grams of water and 14 grams of flour to the recipe.
All-purpose flour: Low protein flour imparts a tender texture to this crust. Don’t substitute another type of flour.
Salt: Use kosher salt or sea salt for the best results. Different types of salt may have different grain sizes, volume measurements may be different depending on the brand you use (gram measures will be the same). This recipe was developed using Diamond Crystal Kosher Salt.
Unsalted butter: Use cold butter for this recipe.
Fresh peaches: Use fresh, in-season peaches for the best results. If you don’t have any on hand, use drained canned peaches not frozen peaches.
Cane sugar: I prefer using organic cane sugar because it’s produced using sustainable practices. Substitute brown sugar or white sugar if you don’t have any on hand.
Cornstarch: Thickens the batter, substitute flour or another type of starch such as tapioca or potato starch.
Egg: You’ll need 1 egg for this recipe to help the crust brown, you can substitute milk or heavy cream but your crust may not get as dark or shiny.
Coarse sugar: Also known as raw sugar or turbinado sugar, this adds a delicious textural contrast to the crust. You can totally skip this ingredient if you don’t have any on hand.
How to make homemade pie crust
- Dissolve the sourdough discard completely in the water
- Whisk the all-purpose flour and salt together
- Work the butter into the flour using a pastry blender or your fingertips
- Make a hole in the center of the flour mixture
- Pour the discard mixture in the center
- Stir to combine
- Turn it out on a piece of plastic wrap
- Use the plastic wrap to bring the dough together and lightly knead
- Wrap the dough in plastic and flatten it out into a disc
- Refrigerate the dough for at least 2 hours before using
Want detailed step-by-step information on how to create pie crust? Check out my recipe for Sourdough Pie Crust.
Step-by-step instructions
1. Make the crust
2. Make the filling
3. Roll out the crust on a piece of parchment paper
4. Assemble the peaches on the crust with a 2-inch border
5. Fold the dough over the fruit, brush with egg wash and dot butter over filling
6. Bake at 400 F for 35 to 40 mins
Recipe FAQs
Yes! If you don’t have any excess sourdough starter, add 14 grams of water and 14 grams of flour to the recipe.
Your pie dough may be too dry. Add a few drops of water to the dough, not too much or your dough may become rubbery, and knead the dough a few times until it comes together.
You can also skip the water and laminate your dough, this make your dough much stronger and will result in an extra flaky pie crust. For more on lamination check out my post on how to make Extra Flaky Sourdough Pie Crust.
If your dough starts to feel greasy, your butter may be too warm. Stop working, wrap your dough up, and refrigerate it for 30 minutes before continuing.
Absolutely! Simply switch up the filling, and skip sprinkling sugar on the crust.
Yes! Galette dough is made with the same ingredients in the exact same way as pie dough.
Soggy galettes are usually a result of pie crust issues, as the dough doesn’t bake properly and can’t absorb the excess moisture in your filling. Tossing the sugar with the peaches and letting it sit for a little while will cause excess moisture to seep out, so this juice doesn’t leak out as your galette bakes. Do not pour the juices into your crust or it will leak out and your galette will become soggy.
If you don’t want to toss the yummy juice, heat it in a small sauce pan and let it boil for a few minutes. Serve the caramel over your galette slices!
Your butter may have become too warm while you were making your pie crust. If your butter gets too hot, it will melt and leak out of the crust as it bakes. If your dough begins to feel too warm, wrap it up and refrigerate it for at least 30 minutes.
Your dough developed too much gluten. Do your best not to knead your dough excessively. Using plastic wrap to bring the dough together will help with this.
If you are a little heavy-handed, try laminating your pie dough. For more on lamination check out my post on how to make Extra Flaky Sourdough Pie Crust.
You may also like
Did this recipe rise to the occasion?
★★★★★
Please leave a star rating and a comment. Your feedback helps me create more delicious sourdough recipes. I read and truly appreciate every message.
Don't forget to PIN this recipe on Pinterest to save it for later!
Thank you for your support!
Sourdough Discard Peach Galette Recipe
Equipment
This section may contain affiliate links
Ingredients
Pie Dough
- 28 grams ice water
- 28 grams sourdough discard
- 120 grams all-purpose flour
- 2 grams salt
- 113 grams unsalted butter cold and cut into ½-inch cubes
Filling
- 450 grams fresh peaches sliced
- ½ teaspoon ground cinnamon optional
- 100 grams cane sugar
- 15 grams cornstarch or all-purpose flour
- 4 grams salt
- 28 grams unsalted butter cubed
Topping
- 1 egg
- 30 grams turbinado sugar optional
Click US Customary to view volume measurements
Instructions
- Make the crust: Dissolve the sourdough discard in water. Set aside.28 grams ice water, 28 grams sourdough discard
- Whisk the all-purpose flour and salt together. Toss the butter pieces into the flour mixture and work the butter in using your fingertips or a pastry blender until all of the flour is coated in fat.120 grams all-purpose flour, 2 grams salt, 113 grams unsalted butter
- Make a well in the center and pour the starter mixture in. Mix with a spatula or wooden spoon until the dough comes together. Lightly knead the dough until a shaggy dough forms, don’t overwork the dough, it’s ok if there are a few dry bits remain.
- Turn the dough on a large piece of plastic wrap. Gather the dough together using the edges of the plastic wrap, this prevents your dough from heating up and the butter from melting.
- Flatten the dough into a disc and wrap it tightly in plastic. Refrigerate the dough for 2 hours, or up to 1 week.
- Roll out the dough: Take the dough out of the fridge and rest at room temperature for 10 minutes. Letting the dough warm up will make it much easier to roll out and less likely to break.
- Unwrap it and place it on a large piece of parchment paper. Using a rolling pin, flatten the dough out into a 12-inch circle.
- Place the parchment with the rolled-out crust on a large sheet pan. Refrigerate while you prepare the filling and preheat the oven.
- Prep: Preheat the oven to 400 F. Beat the egg for the egg wash and set aside.1 egg
- Make the filling: Combine the peaches, sugar, cornstarch and salt together in a large bowl and toss to coat. Set aside.450 grams fresh peaches, 100 grams cane sugar, 15 grams cornstarch, 4 grams salt
- Assemble the galette: Arrange the peaches in the center of the chilled dough (don’t pour the juices into the crust) and spread it evenly, leaving a 2-inch border. Fold the edges of the dough up over the fruit. Brush the dough with egg wash and sprinkle sugar on top. Place dots of butter on top of the filling.30 grams turbinado sugar, 28 grams unsalted butter
- Bake: Bake the galette for 35 to 40 minutes or until the crust is golden brown and the filling looks bubbly. Allow the galette to cool for at least 20 minutes before slicing and serving.
- Enjoy: Serve the galette with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
- Store: This galette is best enjoyed the day its baked, but will keep well in an airtight container in the refrigerator for up to 3 days,
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Natalie L says
This pastry dough is incredible! I made my dough and froze it, thawed it overnight in the fridge, and it came out flaky and very flavourful. I found the dough came together smoothly and it was easy to work with, too, and pastry is NOT my forte! An excellent recipe all around.
Hannah Dela Cruz says
So thrilled that you loved the recipe! Thank you so much for the feedback.