Sourdough Discard Mini Fruit Galettes Recipe

5 from 1 vote

Sourdough Discard Mini Fruit Galettes Recipe

Flaky sourdough crust filled with seasonal fruits, these free-form pies are individually portioned and can be personalized with your favorite fruits.

Prep Time20

Cook Time25

Chill Time2 30

Course: Dessert

Cuisine: American, French

Servings: Galettes

Calories: 503kcal

Author: Hannah Dela Cruz

Equipment

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

50 grams organic cane sugar
15 grams cornstarch
½ teaspoon ground cinnamon optional
4 grams salt
225 grams fruits sliced
28 grams unsalted butter cut into ½-inch cubes

Topping

1 egg
30 grams turbinado sugar

Metric - US Customary

Instructions

Make the crust: Dissolve the sourdough discard in the 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.
Divide the dough into 4 portions. Work with one portion of dough at a time and wrap the rest to prevent them from drying out.
Round the dough into a small circle. Using a rolling pin, roll the dough out into a thin disc, about 6 inches in diameter. Place the rolled-out dough on a baking sheet lined with parchment paper.
Repeat with the remaining portions of dough.
Refrigerate the baking sheet with the rolled-out dough while the oven preheats.
Prep: Preheat the oven to 400 F.
Whisk together the sugar, cornstarch, cinnamon, and salt. Set aside.
50 grams organic cane sugar, 15 grams cornstarch, ½ teaspoon ground cinnamon, 4 grams salt
Beat the egg for the egg wash and set aside.
1 egg
Assemble the galettes: Place 1 tablespoon (about 12 grams) of cinnamon sugar mixture in the center of each crust.
Add the prepared fruit in the center with a 1-inch margin. Fold the dough over the fruit. Add butter on top of the filling.
225 grams fruits, 28 grams unsalted butter
Brush the edges of the dough with egg wash, sprinkle coarse sugar on the crust.
30 grams turbinado sugar
Bake: Bake the galette for 20 to 25 minutes or until the crust is golden brown. Allow the galettes to cool for at least 10 minutes before serving.
Enjoy: Serve each galette with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
Store: These galettes are best enjoyed the day they are baked, but will keep well in an airtight container in the refrigerator for up to 3 days,

Nutrition