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.
- 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!
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.