Rustic Sourdough Peach Galette
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This Rustic Sourdough Peach Galette is a light and sweet dessert that embodies the essence of summer. Filled with fresh peaches that are surrounded by a buttery, flaky, slightly tangy crust from the sourdough discard, this galette is sure to be a hit at your backyard barbecue!
If you love making galettes as much as I do, be sure to check out some of my other favorite galette recipes like my Blueberry Almond Galette, Honey Glazed Apricot Mini Pies, or my Honey Apple Galette.
Table of Contents
I love making galettes because they are so rustic and freeform. And when it’s the middle of summer and you want to spend less time in the kitchen and less time with the oven on, they are the perfect dessert to bake!
This is another collab recipe with my friend Hannah at Make It Dough! We use sourdough discard in this pie crust for a sourdough galette. Sourdough discard adds a tangy flavor to traditional pie crust. Plus, you get to use up discard – it’s a win win!
Fresh peaches are gently tossed with a mix of sugar, flour, and cornstarch, and I also add a little bit of cinnamon to mine as I always add cinnamon into peach pie! Hannah makes hers without, so you can go either way on the cinnamon.
I use my favorite honey and water pie wash, in lieu of traditional egg wash. I started doing this when I was writing my book Effortless Eggless Baking and it has become my absolute favorite way to get a golden brown pie crust! It has a slightly sweeter taste than traditional egg wash, but I’m all about that sweetness in this peach galette!
Why You'll Love This Recipe
Uses Sourdough Discard: I love using sourdough discard in recipes because it takes something that would have been waste and turns it into something delicious! This is one of my favorite things about using sourdough discard.
Sweet & Tangy: The addition of sourdough discard on the pie crust makes for a sweet and tangy flavor in this sourdough galette. I love how perfectly this pairs with the fresh peaches.
Easy AF: I love making a peach galette over a pie because they are literally lazy girl pies. It's a pie without the dish, that's the only difference! So, it makes it much easier to make as you don't have to form the dough into the dish or top it. I also prefer galettes to pies because the crust ends up being even more crispy because it bakes right on the sheet pan! No soggy bottoms ever when you make a galette.
Ingredients
- Butter: I use Organic Valley Salted Butter, but you can use your favorite. Be sure your butter is cold, straight from the fridge. Cold butter will make the flakiest pie crust.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Sourdough Discard: You can use your sourdough discard straight from the fridge.
- Cane Sugar: I use organic cane sugar, which is less processed than granulated white sugar.
- Peaches: I use organic peaches, be sure to remove the pits. I always leave the skins on.
- Cornstarch: Organic cornstarch is crucial to ensure that the sugars and fruit juices thicken while baking. This ensures the crust stays flaky, not soggy, and that the fruit juices don't run out of the galette when sliced.
- Cinnamon: I use organic Korintje cinnamon, which is my favorite variety. Check out my post the Best Cinnamon to Bake With for more info on the different kinds.
- Honey: I use organic raw honey for the pie wash. This is the best egg replacer ever, no need to waste an egg when making this peach galette. A simple 1 to 1 ratio of honey to water will give you a golden brown pie crust every single time, and it's so good!
- Turbinado Sugar: I top this sourdough galette with organic turbinado sugar. This gives it the signature texture which not only looks beautiful, but it's also so tasty!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also make pie dough by hand if you prefer.
- Rolling Pin: You'll need a rolling pin to roll out the pie dough.
- Baking Sheet: You'll need one half sheet pan to bake this galette.
- Parchment Paper: I use nontoxic parchment paper to ensure nothing stick to the baking sheet.
- Mixing Bowl: You'll need a large mixing bowl to mix up the filling.
- Pastry Brush: I use a silicone pastry brush to brush on the pie wash.
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Step by Step Instructions
Step 1
To make the crust: In a small bowl, add the cold water and sourdough discard and stir with a fork to dissolve the discard into the water. Set aside.
Step 2
To make the dough: In the bowl of your stand mixer fitted with the paddle attachment, add the flour and cold cubed butter. Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water and sourdough mixgture. As soon as the dough comes together, stop the mixer. Do not over mix.
Alternatively, if you are not using your mixer, then you make this by hand as well using these instructions:
In a medium bowl, add the flour and cubed butter. Work the butter in using your fingertips or a pastry blender until all of the flour is coated in fat.
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 okay if there are a few dry bits remain.
Step 3
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 at least 4 hours, or overnight.
Step 4
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 5
To make the filling: In a large bowl, add the cane sugar, flour, cornstarch, and cinnamon and whisk together. Set aside.
Step 6
Pit and slice the peaches and add to the sugar mixture.
Step 7
To make the topping: In a small bowl, add the honey and water and microwave for 10 seconds to melt the honey. Set aside.
Step 8
Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a square that is 1/4-inch thick, it should be about 12 inches diameter.
Step 9
Arrange the filling in the center of the chilled dough and spread it evenly, leaving a 2-inch border. Fold the edges of the dough up over the fruit. Brush the dough with honey wash and sprinkle the turbinado sugar on top. Place dots of butter on top of the filling.
Step 10
Bake for 35 to 40 minutes or until the crust has browned and the filling looks bubbly. Allow the galette to cool for at least 20 minutes before slicing and serving. (Be sure to check the recipe Notes for high altitude baking!)
FAQ's
No, you don’t need a mixer. You can make pie dough with or without a mixer and we provide instructions for both!
Cornstarch is a thickening agent, and it is used in pie fillings to thicken the fruit juices that get created when the sugar melts and the fruit cooks. If you don’t want to use cornstarch you can also use tapioca starch or Irish moss powder, both of which are also thickeners.
Flour is also a thickening agent and it works with the cornstarch to bind the sugars that are created in the oven as the pie bakes. I use cornstarch and flour here because using too much flour can result in a flour taste in the filling, which we don’t want!
No, you don’t need to add the turbinado sugar to the crust. This is optional, but it is what gives pie crust that sparkly look and it provides an amazing texture and little crunch! Regular cane sugar will not do the same thing as it will evaporate into the pie crust because the it is so much finer.
Galettes, just like pies, are best when eaten right away. But you can store it in a cool dry place for up to 3 days. Don’t put it in an airtight container as it will become soggy. You can always re-heat a galette very easily in your oven or toaster oven and it will crisp right up! Never microwave it as you will have a soggy disaster!
Craving More?
Rustic Sourdough Peach Galette
Ingredients
Crust
- 28 grams water (cold)
- 28 grams sourdough discard
- 127 grams all purpose flour
- 113 grams salted butter (cold and cut into ½-inch cubes)
Filling
- 1 pound peaches
- 113 grams cane sugar
- 21 grams all purpose flour
- 15 grams cornstarch
- ½ teaspoon ground cinnamon
- 28 grams salted butter (cold and cubed)
Topping
- 1 tablespoon raw honey
- 1 tablespoon water
- turbinado sugar
Instructions
To Make the Crust
- In a small bowl, add the cold water and sourdough discard and stir with a fork to dissolve the discard into the water. Set aside.
Mixer Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, add the flour and cold cubed butter. Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water and sourdough mixture. As soon as the dough comes together, stop the mixer. Do not over mix.
By Hand Instructions
- In a medium bowl, add the flour and cubed butter. Work the butter in using your fingertips or a pastry blender until all of the flour is coated in fat.
- 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 okay if there are a few dry bits remain.
Once Crust is Made
- 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 at least 4 hours, or overnight.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- To make the filling: In a large bowl, add the cane sugar, flour, cornstarch, and cinnamon and whisk together. Set aside.
- Pit and slice the peaches and add to the sugar mixture.
- To make the topping: In a small bowl, add the honey and water and microwave for 10 seconds to melt the honey. Set aside.
- Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a square that is 1/4-inch thick, it should be about 12 inches diameter.
- Arrange the filling in the center of the chilled dough and spread it evenly, leaving a 2-inch border. Fold the edges of the dough up over the fruit. Brush the dough with honey wash and sprinkle the turbinado sugar on top. Place dots of butter on top of the filling.
- Bake for 35 to 40 minutes or until the crust has browned and the filling looks bubbly. Allow the galette to cool for at least 20 minutes before slicing and serving.
Notes
Nutrition
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