Rustic Sourdough Peach Galette
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 sourdough galette crust that is slightly tangy crust from the sourdough discard, this galette is sure to be a hit at your backyard barbecue!
If you love making pies as much as I do, be sure to check out some of my other favorite pie recipes like Blueberry Slab Pie Without Eggs, Eggless Mini Apricot Pies, Apple Berry Pie, Old Fashioned Dutch Apple Pie, or Eggless Honey Apple Galette.
A Quick Look At The Recipe
- Recipe Name: Rustic Sourdough Peach Galette
- Ready In: 4 hours 55 minutes
- Makes: 6 servings
- Main Ingredients: butter, all purpose flour, cane sugar, peaches, honey
- Flavor Profile: tangy, buttery, with sweet peaches and honey
- Dietary Info: eggless, no seed oils
- Difficulty: Medium
- Why You’ll Love It: eggless rustic free-form sourdough pie with seasonal peaches, perfect with a scoop of ice cream!
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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 in the pie crust makes for a sweet and tangy flavor in this sourdough galette. I love how perfectly this pairs with the fresh sweet 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.
- Perfect Summer Dessert: I love this with a big scoop of vanilla ice cream on top for a delicious summer dessert!
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 Dela Cruz! 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!
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!
Ingredients
- Butter: I use organic salted butter, but unsalted butter if fine if you prefer, just add 1/4 teaspoon of salt to the dough. Make sure you are using cold butter, straight from the fridge. Cold butter is what gives us the best flaky pie crust. And, check out Best Salted Butter for Baking for my top picks for pie crust!
- Sourdough Discard: You can use your sourdough starter discard straight from the fridge.
- Peaches: I use organic peaches, be sure you are using ripe peaches. I always leave the skins on for the peach filling. You can use traditional peaches or even white peaches or donut peaches (like I do in the video!). Other stone fruit will also work here, nectarines, plums, or cherries would also be delicious!
- Cornstarch: Organic cornstarch is crucial in the sugar and flour mixture for the filling. This ensures that the sugars and fruit juices thicken while baking. This makes the crust stays flaky, not soggy, and makes sure that the fruit juices don't run out of the galette when sliced. If you are avoiding corn, you can use tapioca, arrowroot or even potato starch in its place.
- 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 and water 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! If you don't have honey, you can also use just 2 tablespoons of heavy cream for another eggless pie wash option that will make it golden brown.
- Turbinado Sugar: I top this sourdough galette with organic turbinado sugar. This is a coarse sugar that gives it the signature texture which not only looks beautiful, but it's also so tasty!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Make sure your butter is cold, this is key for flaky pie crust. For more tips on making pie crust, if you are a beginner, read my post How to Make Pie Crust with Sourdough Discard.
- Use parchment paper for the best results, as this will help if you do get a break in the pie crust to prevent fruit juices from sticking to the pan.
- Allow the galette to cool completely before slicing, this will ensure it cuts nicely and filling doesn't run out.
- Store leftover galette in a cool, dry place. You can reheat in your oven or toaster oven (never the microwave!).
- High Altitude — Bake at 400°F for 30 to 35 minutes or until the crust is golden brown.
How to Make a Rustic Sourdough Peach Galette
- 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.
- 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 mixture.
- As soon as the dough comes together, stop the mixer. Do not over mix. Turn the dough out onto 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 20 seconds to melt the honey. Set aside. Remove the pie dough from the fridge. Remove the plastic wrap and place on a lightly floured surface. Roll out the dough into a large circle that is 1/4-inch thick, it should be about 12 inches diameter.
- Arrange the filling in the center of the 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.
- 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!)
Ways to Serve Rustic Sourdough Peach Galette
- Have an afternoon treat with an Iced Blueberry Latte.
- Enjoy with a scoop of ice cream like vanilla, or Salted Caramel No Churn Ice Cream for a cool summer dessert.
- Serve at your backyard BBQ with Healthy Ranch Pasta Salad With Olive Oil, Real Simple Corn Salad With Avocado, Organic Pink Lemonade, or Chili Lime Ahi Fish Tacos.
No, this sourdough peach galette does not taste sour. Using sourdough discard just adds a tangy flavor that pairs so well with the sweet peaches!
Yes, that also works too!
You can if you prep them properly. Remove frozen peaches from the freezer 24 hours in advance of baking the pie and place in the refrigerator. Let them thaw in the fridge overnight and then strain off excess liquid. Then, they are ready to use in the filling.
No, there's no reason to peel the peaches.
Peaches should be soft but still a little firm, the ripeness that would be perfect for eating. If they are a bit softer, that is also okay too as they will bake in the oven anyways. So, it's a great way to use up peaches that are a little past their prime for eating, but are still juicy and sweet.
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, arrowroot or potato starch as well.
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!
I love using my signature pie wash, which is a 1:1 mixture of honey and water, like I'm using here. This mix brushes on the crust beautifully to create a golden-brown and tasty crust without eggs. It also adds a slight sweetness to the crust that I am obsessed with! If you don't want to use honey, you can use 2 tablespoons of heavy whipping cream instead and you'll still get a delicious golden brown pie crust.
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.
If you crust is soggy then you either didn't bake it long enough or you skipped the flour and cornstarch in the filling. These ingredients are key in the filling to solidify the fruit juices so the crust won't become soggy. You also need to bake your galette long enough and hot enough to crisp up.
If you filling bursted, the peaches may have just been so juicy there was no containing them, it happens! This can also happen if your crust is not folded in properly or enough to hold in the filling.
When the crust is golden brown and the peach center is bubbly then it's done.
Yes, absolutely. Pie dough needs to be made in advance anyways, so if you want to prep it the day before, that's perfect as it can chill in the fridge overnight. If you need to prep anymore in advance, then I just recommend freezing the pie dough as that will ensure it stays fresh. I don't like to leave pie dough in the fridge much longer than 24 to 48 hours as it becomes less than ideal. If you freeze the pie dough, just thaw in the fridge for 24 hours and then it's ready to roll out and follow the recipe as noted.
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!
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Rustic Sourdough Peach Galette
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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
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.
- 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 mixture.
- As soon as the dough comes together, stop the mixer. Do not over mix.
- Turn the dough out onto 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 lightly floured surface. Roll out the dough into a large circle that is 1/4-inch thick, it should be about 12 inches diameter.
- Arrange the filling in the center of the 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.
- 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!)
Video
Notes
- Make sure your butter is cold, this is key for flaky pie crust. For more tips on making pie crust, if you are a beginner, read my post How to Make Pie Crust with Sourdough Discard.
- Use parchment paper for the best results, as this will help if you do get a break in the pie crust to prevent fruit juices from sticking to the pan.
- Allow the galette to cool completely before slicing, this will ensure it cuts nicely and filling doesn't run out.
- Store leftover galette in a cool, dry place. You can reheat in your oven or toaster oven (never the microwave!).
- High Altitude — Bake at 400°F for 30 to 35 minutes or until the crust is golden brown.
Nutrition
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This is the ultimate summer pie!