Every summer we look forward to ordering a box of peaches from The Peach Truck which brings the most delicious, juicy Georgia peaches straight to our town twice a summer. We look forward to eating, grilling and baking with these sweet peaches. Looking for more peach recipes? Check out these recipes for sweet peach bread and our favorite peach cobbler. This sourdough peach galette is a new favorite summer dessert; sweet peaches nestled into a sourdough pastry crust and topped with cream and sugar. It’s relatively quick to assemble and is a show-stopper dessert for any summer BBQ or weekend get-together. We love adding a scoop of ice cream on top for a really decadent treat.
What is a Galette?
A galette is a French-style pastry that is rolled out, stuffed with sweet or savory filling and the edges are roughly folded in to create a rustic pastry base. The lack of a pan to bake the galette in gives the pastry its free-form shape and it is very forgiving. Simply roll out the dough, fill it and fold up the edges before baking. Easy peasy and oh so delicious. If you’re looking for another take on a galette, check out this berry tart.
Sourdough Discard in Sourdough Peach Galette
If you’ve been around for awhile, you know I love recipes that use sourdough discard. Not only does it help me use up the discard in my refrigerator but I love the health benefits of sourdough too (all that “good” bacteria that help maintain a stable, healthy digestive system). This recipe calls for 1/2 cup of sourdough discard. If you don’t have discard on hand you can use sourdough starter, though I prefer refrigerated discard. The chilled discard helps keep the butter cold in the galette, resulting in a nice and flaky crust when baked. It’s also important to use discard that is 100% hydration (meaning it’s been fed equal weights water and flour). If you use discard with a higher hydration, you’ll want to add a little more flour to the dough. Conversely, if you use a lower hydration discard, you’ll want a little less flour.
To make the sourdough peach galette crust, add the flour, sugar and salt and fluff together. Use a cheese grater to grate cold butter right on top of the dry ingredients. Mix together. To a small bowl, add the flour, sugar and salt. Fluff together with a fork. Pour the sourdough discard and ice water on top of the flour mixture and use your hands to gently form a ball. Knead the dough a few times to bring the dough together. If the dough is too crumbly, add another teaspoon or two of ice water until the dough comes together. Cover the dough ball with plastic wrap and freeze for about 15-20 minutes while you make the peach filling. If you want to make the pastry ahead of time, refrigerate the pastry for at least an hour or up to a couple of days before using.
The key to a good galette crust is keeping the ingredients as cold as possible and not over-mixing the dough. The cold butter in the pastry, when put in a hot oven, will form a flaky crust when baked. Over-mixing the dough results in a tough crust, because it starts to develop the gluten in the flour. The goal is to keep the gluten from developing through a short mix and just a few kneads.
Sourdough Peach Galette Filling
For a filling bursting with the flavors of summer peaches, use ripe peaches that still have a little bit of firmness. Choose 6 to 8 medium to large ripe peaches. Freestone peaches are easier than the cling variety (early variety) to pit and slice. Slice the peach down the middle and twist to separate. Take the pit out of the peach and place the peach halves flesh side down on a cutting board. Thinly slice the peaches and put them in a bowl. Toss the peach slices with sugar, lemon juice, cinnamon, salt and cornstarch and set aside. I used 8 peaches in making this galette by nestling the peach slices very close together. You could get away with 6 peaches by spreading the slices out a bit more.
Assembling the Galette
Take a large sheet of parchment paper and roll out the chilled pastry dough into a rough circle, about 12-14 inches. Layer the peaches in a circle, leaving a 2-inch border around the pastry. Continue layering the peaches until the entire galette is covered (except for the border). Take the dough from the border and fold it over on top of the edge of the peaches. Use scissors as needed to cut and fold the galette into a circular, free-form shape. If your pastry crust has a hole, cut a little excess dough and patch places as needed. Part of the simplicity and beauty of a galette is the rustic nature of this dessert, so don’t worry if it doesn’t look perfect.
Baking the Sourdough Peach Galette
Brush the top of the peaches and the outside of the pastry crust with heavy cream. Sprinkle with a Tablespoon of granulated sugar. Gently but quickly, transfer the parchment paper with the galette on it to a baking sheet. Bake at 425 degrees for 15 minutes. Then reduce the temperature to 375 degrees and finish baking for 30-35 minutes until the peach filling is bubbling and the crust is golden brown. Let the galette cool before slicing to serve. We love adding a scoop of ice cream or whipped cream on top. Talk about delicious!
Looking for More Sourdough Discard Recipes?
Frequently Asked Questions
Why should I chill pastry dough before baking?
Pastry should always be chilled before rolling out and baked. Cold helps relax the gluten to prevent the dough shrinking and the chilled butter in the pastry creates flaky layers when baked.
What variety of peaches should I use in peach galette?
Freestone peaches are easiest to use in this recipe because they twist and pull apart easily. Cling peach varieties can be used but will take a little more work getting the peach off the pit. Both types of peaches are delicious in this galette.
How should I store leftover sourdough peach galette?
Leftover galette can be covered and stored at room temperature for up to 24 hours. After that refrigerate for a few days and re-heat just a bit before serving.
Try these favorite sourdough discard recipes: fan favorite sourdough pretzel bites, sourdough discard pita bread, sourdough zucchini bread, crispy waffles and so many more.
Sourdough Peach Galette
- 1 3/4 cup all purpose or pastry flour 240 grams
- 1 Tablespoon sugar 14 grams
- 1 teaspoon salt 6 grams
- 3/4 cup unsalted butter chilled
- 1/2 cup cold sourdough discard 132 grams–see recipe notes
- 1/4 cup ice water 50 grams
- 6-8 peaches see recipe notes
- 1/2 cup granulated sugar
- 1 Tablespoon lemon juice
- 2 teaspoons cinnamon
- pinch of salt
- 1 1/2 Tablespoons cornstarch
Sourdough Peach Galette Topping
- 2 Tablespoons heavy cream
- 1 Tablespoon granulated sugar
Sourdough Galette Pastry
- To a small bowl, add the flour, sugar and salt. Fluff together with a fork.
- Grate the cold butter and toss grated butter with the flour mixture.
- Pour the sourdough discard and ice water into the mixture and use your hands to gently form into a ball. Knead the dough a few times (being careful not to over-knead) to bring the dough together. If the dough has trouble coming together and is too crumbly, add another teaspoon or two of ice water until it comes together.
- Cover the dough ball and place into the freezer (15-20 minutes) while you make the peach filling. If you want to make the pastry ahead of time, place the pastry in the refrigerator for an hour or up to a couple days before using.
Peach Galette Filling
- Cut a ripe peach in half. Twist apart and remove the pit from one side of the peach. Place peach flesh-side down and thinly slice. Put the peach slices in a bowl. Repeat the process with the rest of the peaches until they are all sliced and in the bowl.
- Add the sugar, lemon juice, cinnamon, salt and cornstarch to the peaches. Gently mix together until all the peaches are covered.
Assembly: Sourdough Peach Galette
- Preheat the oven to 425 degrees Fahrenheit.
- Take a large sheet of parchment paper and place it on the counter. Lightly flour the parchment paper. Take the pastry dough out of the freezer and place it on top of the lightly floured parchment paper. It should be chilled but not frozen. If it's frozen, let the dough thaw a bit before proceeding with the recipe.
- Roll the dough out into a large circle, about 12-14 inches. Place the peaches in a circle on top of the pastry dough, leaving about a 2 inch border of dough around the galette. Nestle the sliced peaches into the pastry dough with as many peaches touching as possible.
- Once all the peaches have been added to the galette, take the dough around the border and pull it up and on top of the peaches. Cut the dough as needed to help form the galette into a circle. It's okay if it is not a complete circle or irregularly shaped. This is a free-form crust and will look rustic and beautiful once baked. Use scraps of dough as needed to patch the dough if there are holes.
- Brush heavy cream over the peaches and pastry and sprinkle with granulated sugar. Being careful but quick, transfer the parchment paper holding the galette onto a baking sheet. Bake at 425 degrees for 15 minutes. Then reduce the temperature to 375 degrees and continue baking 30-35 minutes until peaches are bubbly and crust is golden.
- Let galette cool and serve slices topped with whipped cream or ice cream. Enjoy!
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