Sourdough Galette With Peaches & Blueberries
★★★★★
PREP TIME
2 hours 45 minutes
COOK TIME
40 minutes
MAKES
one 8-inch galette
Ingredients
1 1/4 cups
(175g) all-purpose flour
8 tablespoons
(1 stick, 113g) cold unsalted butter, cut into small squares
1 1/2 teaspoons
granulated sugar
1/2 teaspoon
fine sea salt
1/2 cup
(about 115g) ripe sourdough starter (liquid; 100% hydration)
3 tablespoons
cold water, plus more as needed
1 cup
(about 150g) blueberries
1 pound
ripe peaches (about 450g), sliced
1 tablespoon
freshly squeezed lemon juice
2 teaspoons
cornstarch
1/2 teaspoon
fine sea salt
1/4 cup
(50g) granulated sugar
1
egg, beaten
1 tablespoon
whole milk
1 handful
coarse sugar (for topping the crust before baking)
Instructions
- First, make the dough: Measure out the ripe sourdough starter and place it in the refrigerator to chill while you prepare the rest of the ingredients.
- In a large mixing bowl, add the flour, salt, and sugar and whisk to combine.
- Add the butter to the bowl and lightly toss with a spatula until you coat the butter with flour.
- Using a pastry blender (or the back of a fork), cut the butter into the flour until only small butter bits remain. I like to shoot for small pea-sized chunks of butter.
- Add the chilled sourdough starter and the cold water to the mixing bowl.
- Stir everything in the bowl with a spatula until well combined. The dough should start to come together, but if it’s still very dry, add more cold water, one tablespoon at a time, until the dough sticks to itself.
- Dump the contents of the bowl onto your counter and gather it into a disc shape. I like to quickly gather up the dough and knead it on the counter a few times, like bread dough or pasta, to get it to all come together, but avoid overworking the dough, which will result in a tough crust. Then, tightly wrap the disc in plastic wrap and refrigerate for 2 hours or overnight before rolling out.
- When you're ready to bake the galette, preheat your oven to 400°F (205°C) with an oven rack in the middle and line a half baking sheet with parchment paper or a silicone mat.
- Remove the chilled dough from the fridge and let it warm for 5 minutes on the counter. Lightly flour your counter and using a rolling pin, roll the dough out into a large circle with a 12” diameter. Try to keep the thickness as even as possible by rolling from the middle of the dough out and away from you, then turn the dough and repeat.
- Once rolled out, transfer the dough to the prepared baking sheet with parchment paper and place it into the refrigerator to chill while you prepare the filling.
- Next, make the filling: In a large mixing bowl, combine the filling ingredients and gently stir to combine.
- Remove the chilled dough and mound the filling into the dough circle’s center, maintaining a 2” clean border of dough all around. Avoid pouring too much of the residual fruit juice at the bottom of the bowl into the galette as this could leak during baking (not a big deal!). Depending on your peaches’ size and how far you’ve rolled out your dough, you might have some extra filling.
- Working around the dough circle, fold the dough’s clean edge up and over the fruit, pressing the dough together where it overlaps to create a seal.
- Place the baking sheet with galette into the fridge for 15 to 20 minutes, or in the freezer for 5 minutes, to firm the dough before baking. This helps the dough hold its structure during the early part of baking, reducing any chance for your filling to escape.
- Make an egg wash by whisking one egg and a tablespoon of whole milk. After the dough has chilled, remove it from the refrigerator and brush the top of the dough with the egg wash, Liberally sprinkle coarse granulated sugar on top of the egg wash-covered dough (it should stick well to the egg wash) and on top of the fruit in the center of the dough.
- Bake for 40 minutes until the fruit's juices are bubbling and the crust is a deep golden-brown color. Remove the galette from the oven and let cool on the baking sheet for 10 to 15 minutes before slicing, until the juices have mostly set.
