One Week Family Road Trip in Italy

This summer we planned and enjoyed a fabulous trip to Italy as a family. My husband and I have traveled to Italy before and been to most of the “major” tourist cities, so for this trip we decided to stay off the beaten path and visit some new-to-us places with only a few old favorites. We traveled with our four kids and met up with extended family a week later for a cruise out of Ravenna. Our trip began and ended in Venice and we made a big circle around Italy driving for a total of about 25 hours driving time.

Our Itinerary

  • Day 1: Arrive mid-morning, afternoon in Venice
  • Day 2: Pisa/Portovenere
  • Day 3: Cinque Terre
  • Day 4: Drive through Umbria to Salerno
  • Day 5: Positano
  • Day 6: Salerno and Amalfi Coast
  • Day 7: Matera and Alberobello
  • Day 8: Drive back toward Venice to Ravenna

Why We Rent A Car for Family Trips

Cars give us so much more flexibility traveling with kids. We stick them in the car and off we go. No waiting and we get to see the beautiful countryside and visit some unique places as we drive. We also like stopping at local grocery stores or supermarkets and picking up some local food to bring with us to snack in the car and visiting some of the local rest stop areas for “authentic” Italian food. A car takes us out of the “touristy” areas and gives us a flavor for real life in Italy.

Renting A Car in Italy

Prepare for the Expense

Usually we can get a fairly good deal for a rental car. Finding a rental car for six people in Italy was not easy and our options were limited. Most options were for cars with 5 seats, so we had limited options based on our family size. This was one of our most expensive rental cars but we bit the bullet and we are glad we chose to travel by car (didn’t have to worry about all the Italian train strikes in the summer). Gas was also expensive, though we saved by bringing snacks with us in the car and enjoying some quick breakfasts and lunches at the freeway gas stations.

Many rental agencies close on weekends

One thing to keep in mind if you plan to return the rental car to a place other than an airport or a big city is that many rental car agencies are closed on Sundays or only open half day on Saturday. This limited our choices in returning our rental car as we did not return it to the Venice airport where we picked it up. After our road trip, we went on a cruise that left out of the Ravenna Cruise Port. We were unable to return our rental car to Ravenna because it is a smaller city and the rental car office is closed on the weekend, so instead we had to drive to the Bologna airport to return the rental car and then take public transportation back to our hotel in Ravenna. Worth it still, but will require some logistical planning.

Expect your car to be SMALL

Be prepared for the cars in Italy to be much smaller than what you drive in the U.S. We were actually lucky our luggage was lost for a week because I don’t think we could have fit three large bags and all our children in our small car. Despite the size, no one complained the entire drive! The kids were so excited to be exploring Italy with us!

Automatic May Be Worth the Up-Charge

If you are driving only a couple hours, this may not apply to you but for a long road trip like we did, we were very happy to pay a little extra for an automatic car instead of manual. 

Our One-Week Road Trip Through Italy 2022

Day 1: Arrival & Afternoon in Venice

  • Arrived, picked up our rental car and checked into a family room at our hotel in Mestre. We chose to stay in Mestre instead of in Venice because we had our rental car. We have read that soon Venice will begin limiting the number of tourists per day, so plan accordingly.
  • Took the train into Venice (a short 10 minute ride) for the afternoon/evening.
  • Walked and “got lost” as we made our way across the Accademia Bridge into the Piazza San Marco. Visited the Campanile in San Marco, Bridge of Sighs and made our way back to the train station via the Rialto Bridge. We had planned on a Gondola ride but legally gondoliers can only take 5 people so we had to pass on that with our 6. We visited Venice for another afternoon at the end of our trip with extended family and were able to take a Gondola ride then.
  • Favorite eats: we loved the gelato here and here and had an amazing meal here (incredible pizza and pasta options).

Day 2: Pisa/Portovenere

  • We drove about 3 hours to Pisa for a quick stop and a picture. Surprisingly this was a top stop for our kids because they have read about Pisa (or it is mentioned) in many of the books and tv shows. Be careful where you park in Pisa–lots of car jackings reported. We found this guarded lot and it was great.
  • Another hour or so drive and we stopped to pick up some local food items at a grocery store for breakfast/snacks. Definitely pick up some Genovese pesto if you go this route. We checked into our AirBnB right on the coast near Portovenere. This was the accommodation splurge of the trip and it was an incredible seaside home with access to the ocean, a hot tub and beautiful outdoor spaces to relax. Highly recommend especially if you go with another family and can split the cost.
  • We drove a few minutes and parked in Portovenere to walk through the old town and among the fort ruins. This town felt magical, especially in the evening as we watched the sunset and ate pasta and gelato near the water.

Day 3: Cinque Terre

  • Up bright and early to beat the heat and begin our hike from Monterosso to Riomagiorre. We drove and parked in Monterosso and began the hike between 5 beautiful coastal cities. The Cinque Terre is a National Park along the Ligurian Coast and one of our favorite spots in Italy. With our group, we only managed to hike about 1/3 of the trail but the views were beautiful the whole way.
  • We bought a family rail pass and took the train to visit the other cities: hopping off, exploring and then back on the train to the next city.
  • A tip: When you arrive by train in a city, find a path and walk up just a bit. You will be out of the crowds and feel like you have the city to yourself!
  • Manarola: We had the most delicious lunch with incredible views at Trattoria da Billy. Definitely make a reservation ahead of time or show up right when it opens to get a table.
  • Corniglia: I am still dreaming about the lemon basil gelato I had at Alberto Gelateria. Probably the best gelato of the trip and worth the hike up all the stairs to get there.
  • Vernazza: Bring a swimsuit and enjoy the Mediterranean waters in the little bay here. Just magical!
  • Monterosso: Check out this amazing Focacceria. We enjoyed dinner at our villa that night with the amazing focaccia we bought.
  • Riomaggiore: Hike up just a bit out of the main town to see the beautiful views.

Day 4: Drive through Umbria to Salerno

  • We loved stopping at various gas stations/rest stops along the way to try their croissants, sandwiches and other fresh food.
  • Our main stop for the day was Civita di Bagnoregio which is a small village perched on top of a rock formation and only accessible by a pedestrian bridge. We love going off the beaten path and this was the perfect place. The kids pretended they were in a Medieval fortress. We explored little alleyways, took beautiful photos and enjoyed a delicious lunch (truffle zucchini flower pasta?!!!). Definitely the perfect place to stretch our legs and get a feel for Tuscany/Umbria since we weren’t stopping this trip.
  • Rome, Italy Temple (Church of Jesus Christ of Latter-day-Saints): We stopped at the Rome, Italy Temple because it was a short drive off the freeway as we were driving south. We enjoyed the beautiful grounds and the visitors center with the Christus statue, statues of the original 12 apostles and beautiful stained glass. This was a short stop and all are welcome to visit the grounds.
  • We drove past Mt. Vesuvius and then down into the Salerno area where we found our apartment for the next three days. We booked it mainly because of the pool and the washing machine. Turns out it was in an Italian apartment complex which was beautiful and unique. Parking was safe and we really enjoyed our stay there (but no A/C…just fans!).

Day 5: Positano

  • Cooking Class in Positano: We spent the day at La Tagliata for an incredible cooking class in Positano. The class itself was so much fun – from harvesting vegetables to making delicious Italian food and gnocchi with the Italian Grandpa showing us the way. It was a splurge for sure, but a fantastic memory. This cooking class took most of the day (10 AM to 3 PM). If you don’t have a day to cook, definitely try to get there for lunch or dinner. The views of Positano are incredible and the food was yummy and plentiful.
  • If you are coming from Salerno, take a ferry to Positano. We drove to Sorrento in the morning and parked (it wasn’t too bad because we were early, but parking can be crazy there). Then took a cab to Positano. In retrospect, we should have just rented a driver for the day. It was difficult to find a taxi to take us back to our car because there were so many tourists at that time and public buses were full.

Day 6: Amalfi Coast and Salerno

  • This day was incredible! We took a private tour of the Amalfi Coast by boat and it was the highlight of our vacation. We swam in beautiful blue water and enjoyed the gorgeous coastline from the boat. Lunch was served at a restaurant on the water with another swimming stop before finishing our tour of the Amalfi Coast. This was a definite splurge excursion, but we enjoyed every minute of it!
  • Salerno: After our boat ride we walked around the waterfront in Salerno and grabbed a delicious gelato (we saw some people order gelato scooped onto an open bbrioche – a literal ice cream sandwich!). We loved the atmosphere of the waterfront with the beautiful trees and long stretches to walk.
  • Pizza: We couldn’t stay in Southern Italy without eating pizza and after a recommendation from our apartment hosts, we stumbled on the most amazing pizza restaurant. It was at the top of a hill, overlooking a beautiful valley and the pizza was incredible. Best pizza of our trip, hands down!

Day 7: Matera and Alberobello

  • Matera: Matera is an old cave city, you have to see to believe. It was very hot when we were there so we didn’t stay as long as we had planned (flexibility when traveling is key, especially with kids). We did enjoy the cave church, walking through little alleyways and caves and eating some of their traditional bread. Bread used to be stamped with the initial of the family who made it before it was baked. It was baked in a communal oven and the initial would let people know who the bread belonged to.
  • Alberobello: We loved the evening we spent here walking among the Trulli houses. This was such a unique place and had a very fun evening atmosphere to walk around and enjoy.

Day 8: Drive back toward Venice to Ravenna

  • Our last day we drove back up toward Venice, ending in Ravenna where we would catch our cruise the next day. We stayed in Punta Marina, a fun beach town devoid of cruise tourists. This is a new cruise port for Royal Caribbean and it definitely felt new! We enjoyed a Mediterranean Cruise after our family road trip, visiting many fun places on the Brilliance of the Seas.

Frequently Asked Questions

Why do you travel with kids?

We love exploring as a family and seeing sites through our kids eyes. These family trips create so many shared memories that we look back on every year and we enjoy exploring new places and adventuring together. We have traveled with little kids for many years and always felt it was worth it–even if the kids “weren’t old enough to remember.” We remember as parents and have good memories. Kids will be kids wherever you are…you may as well be doing something fun!

What do you do about Jet Lag with kids?

Jet lag is one of the reasons we love renting a car on international family trips. We pile everyone in the car and kids can sleep when they need to, wake up when we get somewhere and be refreshed and ready to go. For Italy we arrived in the mid-morning. We checked into our hotel and then kept ourselves busy the rest of the day. We were exhausted and all slept well that night. We did expect to have our 6 year old climb in our bed at times. He struggled the most with the time change. Worst case: kindle fires/ipads are a tool we use when we (as parents) need to sleep in the middle of the night and the kids are awake.

Traveling with Type 1 Diabetes. Do you have any tips?

One of our sons has type 1 diabetes. We always allow for extra time going through security (security protocols vary at every airport). We bring a note from our doctor about his supplies and we bring extra supplies, usually double what we’ll need. We try to book places that have refrigerators to store insulin and we bring ice packs and cooler bags with us. When he was first diagnosed I thought we wouldn’t be able to travel (or do anything!), but that is not true! There is hope and traveling internationally takes a little planning but is definitely possible.

Any tips for eating out in Italy?

Enjoy, enjoy, enjoy! We looked up restaurants on Google Maps and checked reviews. Most restaurants we ate at had a cover charge per person, but no tipping is required or expected. Bring extra water or be prepared to buy extra drinks at dinner –water is not free. Many restaurants take reservations, so either get there early and hope for the best, or make a reservation so you don’t miss out.

Food in Italy

I’ll leave you with these photos of some of our favorite eats on this trip. Each day when traveling we always eat out for at least one big meal so that we can enjoy the local food. Italy was easy to travel to with kids, food-wise. We could always find pizza, pasta and gelato that they loved, and we all tried some new favorites too. We are now back to enjoying our Ooni Pizza Oven and reminiscing about all the delicious food we ate, and doing our best to make delicious pizza and pasta at home.

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Southern Tomato Pie (Sourdough Pie Crust)

Southern Tomato Pie (Sourdough Pie Crust)

Is summer really already over? I love summertime with all the fresh fruits and vegetables in season and while I am excited to make apple crisp, pumpkin spice muffins and soup with cornbread muffins, I don’t quite want to give up my farm fresh tomatoes. Enter Southern Tomato Pie with a delicious sourdough discard pie crust. We still have two weeks left of our CSA box and you can bet I’ll be savoring every last bite of my summer tomatoes by making this “farewell to summer” Southern Tomato Pie.

What is Tomato Pie?

Tomato pie can have different meanings depending on where you live. This tomato pie is not the kind baked on focaccia-style bread or a tart with roasted tomatoes on it. This is Southern Tomato Pie: delicious pie crust, layered fresh tomatoes, fresh herbs and a creamy/cheesy topping that will have you coming back for another slice and dreaming about it through the winter.

Start with the Pie Crust

Southern Tomato Pie can be made with any pie crust. Store-bought, press-in-the-pan or the sourdough discard crust I have listed in the recipe. I love the flavor of sourdough discard in this pie crust. It enhances the cheesy flavor of the creamy topping. I think it’s worth the few extra steps to make when you really want to highlight those summer tomatoes. Whatever crust you use, make sure to par-bake it for 10 minutes in the oven before adding the cheese, layering tomatoes and topping with the creamy mixture.

Sourdough Discard Pie Crust

I love making this pie crust with sourdough discard straight from my refrigerator. The extra chill from the cold discard keeps the butter cold as you incorporate it into the dough. You can also use bubbly sourdough starter in this recipe if you don’t have any sourdough discard. The discard gives a beautiful, almost cheesy flavor to the pie crust which compliments the tomato pie perfectly. I’m working on compiling a whole post just on this sourdough discard pie crust (it’s so good!) but for now, a simple explanation will suffice:

  • Add the rest of the flour and use the pastry cutter to distribute the flour mixture evenly throughout the dough. It will resemble crumbs.
  • Pour in the chilled sourdough discard and use your hands to incorporate and form the dough into a ball. If the dough is too crumbly, add a Tablespoon of chilled water at a time until the dough forms a ball.
  • Cut crust in half, flatten into a circular shape and refrigerate for 20-30 minutes or up to 3 days. This recipe makes two crusts. You will only need 1 for the tomato pie. You can freeze the crust for up to 3 months. Pull out and refrigerate to thaw before using.
  • On a floured surface, roll out the pie crust, transfer to a 9 inch pie plate and crimp the edges.
  • Prick crust with a fork and bake in a 375 degree Fahrenheit pre-heated oven for 10 minutes before topping and layering.

Drain the Tomatoes

This pie is very difficult to mess up. The tomatoes themselves taste so delicious that you will enjoy Southern Tomato Pie even if they are a little bit juicy. One of the most important steps to keep the bottom of the pie from getting too soggy is draining the tomatoes. To do this, lay the tomatoes flat on paper towel or in a colander. Sprinkle with about a teaspoon of salt and let the tomatoes sit for 20 minutes (or longer for really juicy tomatoes). Once the tomatoes have released some of their juices, blot again with paper towel to get any extra juice. When you slice into the tomato pie, if you have a lot of excess juice, use a paper towel to suck up extra liquid that could get the rest of the crust soggy.

Creamy Topping

One of the highlights of this pie is the creamy topping. Mix together Greek yogurt, mayonnaise, cheddar cheese, mozzarella cheese, chives, spices & herbs in a small bowl. Spread the mixture on top of the tomato pie before baking. As the mixture bakes it turns creamy, melty and is the perfect compliment to those sweet summer tomatoes. You can substitute any fresh herbs you have available to dice and add to the creamy mixture. I also think some crumbled bacon would taste delicious too.

Par-Baking the Crust

I like to par-bake the crust of this tomato pie for 10 minutes. It helps firm up the edges and bake the bottom of the crust because it will be holding a lot of juicy tomatoes. This extra step helps keep the crust from getting soggy (do you hear the soggy bottom?? That’s the one thing to worry about with this pie and we take a lot of measures to help keep this from happening). I also sprinkle half of the cheese in this recipe on the bottom of the crust, forming a layer between the crust and drained tomatoes. Mix together 1/2 cup of cheddar cheese and 1/2 cup mozzarella cheese. Spread the cheese over the bottom of the par-baked crust before layering.

Layering the Tomato Pie

  1. Spread the cheese over the bottom of the par-baked pie crust.
  2. Layer the tomatoes and basil around the pie and on top of each other.
  3. Spread the creamy mixture on top of the tomatoes

And that’s it! Bake your beautiful Southern Tomato Pie for about 30 minutes until bubbly and the mixture on top is starting to brown. Let the pie cool just a bit before slicing and enjoy!

Frequently Asked Questions

Can I use a store-bought pie crust for this recipe?

I love the flavor from the sourdough discard pie crust, but a store bought pie crust would work just as well. This press-in-the-pan pie crust is also quick, easy and would work well too.

I want to add meat to this recipe. What should I add?

While I love the fresh tomato flavor in this recipe, I think adding crispy bacon would be absolutely delicious and enhance the tomato flavors. I would add crispy bacon to the creamy filling and layer a little of it between the tomatoes and basil.

My tomato pie is soggy. What did I do wrong?

Make sure that you are draining your tomatoes well. Some varieties of tomatoes are more juicy than others. Let the tomatoes sit longer to drain next time. Soak up any excess juices with paper towel before adding them to the pie and when you cut into the pie, soak up any juices with paper towel to keep the crust from getting soggy.

Can I use a different type of cheese in this recipe?

You can use any cheese you would like. I like the mild, creaminess of mozzarella with the sharp cheddar flavor, but if you have a different favorite, feel free to substitute that in instead.

How should I store leftover Southern Tomato Pie?

Store leftover slices of pie in the refrigerator for 3-4 days. Warm up a little to enjoy.

Southern Tomato Pie (Sourdough Pie Crust)

Southern Tomato Pie (Sourdough Pie Crust)

Southern Tomato Pie featuring juicy garden tomatoes, fresh herbs, a creamy topping and a delicious sourdough discard pie crust is the perfect summer dish. Whether you're knee-deep in homegrown tomatoes or saying farewell to summer, this southern tomato pie will be a tomato lover's new favorite dish.
Prep Time 40 mins
Cook Time 40 mins
Course Main Course, pie
Cuisine American
Servings 1 9 inch pie


Sourdough Discard Pie Crust

  • 2 1/4 cups flour divided, (325 grams)
  • 1 teaspoon salt
  • 1 teaspoon sugar optional
  • 1 cup unsalted butter chilled (227 grams)
  • 1/2 cup sourdough discard (135 grams) see recipe notes
  • 4-8 Tablespoons ice water

Southern Tomato Pie

  • 3 large tomatoes thinly sliced
  • 1/4 cup fresh basil chopped
  • 1/4 cup Greek Yogurt
  • 3 Tablespoons mayonnaise
  • 1 cup mozarella cheese 1/2 cup reserved for topping
  • 1 cup sharp cheddar cheese 1/2 cup reserved for topping
  • 2 Tablespoons chives or green onion chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon oregano


Sourdough Discard Pie Crust

  • To a bowl, mix together 1 cup (150 grams) of flour with the salt and sugar.
  • Cut the unsalted butter into small chunks (about 16 pieces per stick of butter) and add to the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until all of the butter is moistened by the flour and forms into a thick paste (see pictures in the recipe post).
  • Add the remaining 1 1/4 cup (175 grams) of flour and use the pastry cutter to distribute the flour until the mixture looks crumbly.
  • Add the chilled sourdough discard on top of the flour/butter mixture and stir to combine. Use your hands to form the dough into a ball. If the dough is too crumbly, add ice cold water a Tablespoon at time until it comes together.
  • Cut the ball in half and form two balls of dough. Wrap the balls in plastic wrap, press down on them to form a disc shape and stick in the refrigerator to chill. Chill the dough for 20 minutes if using right away or for up to 3 days if using later. You will only be using 1 pie crust for this recipe. Save the other crust to use for a sweet or savory pie in the freezer for up to 3 months (thaw in the refrigerator before using).

Southern Tomato Pie

  • While the pie crust chills, prepare the tomatoes and pie filling: Wash and dry the large tomatoes. Slice thinly and spread tomatoes on a paper towel or in a colander. Sprinkle with a teaspoon of salt and let tomatoes sit for about 20 minutes to drain.
  • Pre-heat the oven to 375 degrees.
  • Chop fresh basil into small pieces and set aside. In a small bowl, mix together 1/2 cup of cheddar cheese with 1/2 cup mozzarella cheese. Set aside.
  • Mix together the Creamy Tomato Pie Topping: 1/4 cup Greek Yogurt, 3 Tablespoons mayonnaise, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, chopped chives (or green onion), salt, garlic powder, ground pepper and oregano.
  • Remove the pie crust from the refrigerator. Roll out on a floured surface and transfer into a 9 inch pie plate. Crimp the edges and prick the bottom of the pie crust with a fork. Pre-bake the pie crust for 10 minutes at 375 degrees.
  • While the crust is pre-baking, pat the tomatoes with paper towel and soak up all the excess juices from the tomatoes. The more you drain the tomatoes, the less "juicy" and soggy the pie will be.
  • After 10 minutes, remove the pie pan from the oven and spread the reserved cheddar/mozzarella cheese over the bottom of the pan. Next, layer the tomatoes around the pie, sprinkling with fresh basil as you go. Overlap the tomatoes until you've used all of the tomato slices.
  • Spread the creamy topping on top of the tomatoes, covering the entire pie. Bake for 30 minutes at 375 degrees Fahrenheit.
  • Allow the pie to cool before cutting and serving. If the tomatoes are especially juicy when you cut into the pie, soak up some of the juice with a paper towel so it doesn't get the crust soggy. Enjoy a slice of summer on a plate!


Sourdough Discard Pie Crust: This pie crust recipe works best with chilled sourdough discard straight from the refrigerator. Throw away any “hooch” that has collected on top of the discard. Smell the discard to make sure you are okay with the flavor it will bring (I don’t like to use discard longer than 2 weeks old in my discard recipes because the sour flavor can be overwhelming). Stir the discard and use in the recipe. The extra chill from the cold discard keeps the butter cold as you incorporate it into the crust. You can also use bubbly sourdough starter in this recipe if you don’t have any sourdough discard. The discard gives a beautiful, almost cheesy flavor to the pie crust which complements the tomato pie perfectly.
Tomatoes: This recipe works well with any variety of summer tomatoes. Some tomatoes are more juicy than others. Make sure to thoroughly drain and dry your tomatoes or else they can make the crust soggy.
Additional Ingredients: This Tomato Pie would be incredible with some crumbled bacon added into the creamy filling or layered throughout the pie. It’s also very adaptable to any fresh herbs you have in your garden.
Keyword savory pie, sourdough crust, sourdough discard recipe, sourdough pie crust, southern tomato pie, tomato pie

Rating: 1 out of 5.

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One response to “Southern Tomato Pie (Sourdough Pie Crust)”

  1. Kris Avatar

    Amazing! This is exactly the recipe I was looking for! Thank YOU! 😍🍅🥧😋

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Sourdough Peach Galette

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 Recipe

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.

Sourdough Crust

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!

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

Sweet peaches nestled inside a sourdough pastry crust and baked to perfection will be the star of any dinner party. This sourdough peach galette is a quick, delicious show-stopper dessert. We love it topped with a scoop of vanilla ice cream.
Prep Time 30 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 1 10-12 inch galette


Sourdough Pastry

  • 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

Peach Filling

  • 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!


Sourdough Discard: To keep the butter cold in the pastry dough, use cold sourdough discard directly from the refrigerator. This pastry is based on 100% hydration discard. If your discard was fed with a higher ratio of flour to water,  you may need a little more ice water in the pastry. If you have less flour in the discard, you’ll need a little less ice water.
Peaches: This galette is best with fresh peaches. I have not tried it using frozen peaches. Peaches can be peeled or you can leave the peels on. Slice each peach in half, remove the pit and then thinly slice the peach. For a fuller galette with peaches touching each other, use 8 peaches. You can also get away with about 6 peaches if you spread them out a bit.
Keyword fresh peaches, peach, peach dessert, peach galette

Rating: 1 out of 5.

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One response to “Sourdough Peach Galette”

  1. Kris Avatar

    Yummmmm! Those photos make my mouth water! Thanks for sharing!! 🍑🥧😋

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Strawberry Lemonade Bars

Is there anything better than freshly picked strawberries? I am a lover of all things seasonal, and these strawberry lemonade bars are a new take on an old favorite recipe. These strawberry lemonade bars are filled with sweet strawberries and fresh lemon zest and juice. Chewy, soft and really the perfect little bite to welcome summer. The sweet strawberry glaze on top adds the perfect bright sweetness that complements the bars perfectly. Add these strawberry lemonade bars to your recipe list this summer. You won’t regret it!

Working with Fresh Strawberries in Strawberry Lemonade Bars

This recipe calls for fresh strawberries in these strawberry lemonade bars. Strawberries have a high water content, which adds more moisture to the batter. Overly wet batter can quickly become “bready” instead of the chewy/cakey texture we are going for. To combat this issue, we start by dicing the strawberries small. Add a teaspoon of sugar to the strawberries, mix them up and let them sit for about 10 minutes. This maceration helps the strawberries release some of their juices and adds some sweetness to the berries. While the berries sit, mix up the batter. Take a fine mesh strainer and strain the juice away from the strawberries, reserving the juice to use in the glaze later on. Mix the strained strawberries into the batter with a gentle hand before filling the pan and baking.

Baking with Freeze Dried Strawberries

One of the best kept secrets in strawberry flavored bakes is using freeze-dried strawberries. Freeze-dried strawberries taste delicious but in order to use them in baked goods, they need to be ground down to very small pieces or a powder-like consistency. If you add the freeze-dried berries without this step, they turn chewy and the texture is not good. I like to take my bag of freeze-dried strawberries and open the top a bit to let out the air. Then I re-seal the bag and roll over it a few times with a rolling pin, getting the berries as crushed as possible. You can substitute the fresh strawberries in this recipe for freeze-dried “powder,” just a few Tablespoons should do the trick. I also like the addition of freeze-dried strawberries in the glaze on these strawberry lemonade bars. They add the perfect strawberry flavor.

Adding Fresh Lemon Juice and Zest

Fresh lemon juice and zest really makes these bars stand out. Don’t think about using the store-bought lemon juice. Store-bought lemon juice is too acidic and will ruin the flavor of these lemonade bars. Zest the lemons right into the batter and reserve just a bit of lemon zest for the glaze. After zesting, juice the lemons to add to the batter and glaze of these strawberry lemonade bars. If you just want a little lemon flavor you can decrease the lemon juice and zest used in the recipe. I love the tart and sweet combination of these strawberry lemonade bars as written, but you can adjust based on your personal preferences.