Sourdough Discard Peach Galette Recipe

4.75 from 4 votes

Sourdough Discard Peach Galette Recipe

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.

Prep Time20

Cook Time40

Chill Time2

Course: Dessert

Cuisine: American, French

Servings: slices

Calories: 286kcal

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

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

Metric - US Customary

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,

Video

Notes

When in doubt, use weight (grams) over volume (cups, tablespoons and teaspoons).

For the best results, keep your ingredients cold. If you butter begins to melt, stop working and return it to the refrigerator.

Roll the crust out on a piece of parchment paper, this makes transferring it to your baking sheet much easier.

Nutrition