A galette is something special in between a pie and crostata. By its very nature it is rustic and imperfect. It’s one of my favorite pastries to highlight seasonal fruit. Here the combination of blueberries and peaches are luscious and not too sweet. I add a thin layer of apricot jam- it’s not essential but bumps up the fruity flavors and helps prevent the crust from getting soggy. Galettes are best served the day they are made topped with a scoop of vanilla ice cream or freshly whipped cream.
Feel free to play around with whatever is in season- rhubarb in late spring, berries and stone fruits in the summer, apples and pears in the fall.
Notes:
Below I am sharing a double batch of sourdough pie dough. I always like to make two and pop one in the freezer. I love using this crust for galettes, pies and pop tarts. If you don’t do sourdough, use your favorite pie crust recipe.
For more tips on making the perfect galette check out this Bon Appetit article!
Sourdough Pie Dough
Makes 2 pie doughs
Sourdough Blueberry and Peach Galette
Description
A galette is something special in between a pie and crostata. By its very nature it is rustic and imperfect. It’s one of my favorite pastries to highlight seasonal fruit. Here the combination of blueberries and peaches are luscious and not too sweet. I add a thin layer of apricot jam- it’s not essential but bumps up the fruity flavors and helps prevent the crust from getting soggy. Galettes are best served the day they are made topped with a scoop of vanilla ice cream or freshly whipped cream.
Feel free to play around with whatever is in season- rhubarb in late spring, berries and stone fruits in the summer, apples and pears in the fall.
Ingredients
Sourdough Pie Dough
2 cups 250 grams all-purpose flour
16 tablespoons (2 sticks) unsalted butter (12 tbsp butter + 4 tallow)
1 teaspoon salt
1 teaspoon sugar (1 tbsp for a sweeter crust)
2 teaspoons apple cider vinegar
1 cup (250 grams) sourdough discard, cold from the fridge
Sourdough Blueberry and Peach Galette
1 pie dough, chilled
2 peaches or nectarine , sliced
2 cups of blueberries
1/4 tsp cinnamon
1/4 cup sugar
1/2 tsp lemon zest
1 tablespoon arowroot
3 tablespoons apricot jam
1 egg
1 tablespoon milk, cream or water
turbinado sugar for sprinkling
Instructions
Sourdough Pie Dough
- Use a cheese grater to the cold butter into a large mixing bowl. Add the flour, salt and sugar and use a fork to mix the ingredients together. Use a bench scraper or a pastry cutter to cut the butter into the flour mixture, until it forms large crumbles.
- Add the starter and vinegar and use a fork to incorporate. Using your hands press the dough together. If the dough is dry add a teaspoon of ice water.
- Divide the dough in half and shape into two disks- slightly flatten with rolling pin. Allow to chill in the fridge for at least two hours and up to 4 days.
Sourdough Blueberry and Peach Galette
- Preheat the oven to 400.
- Toss peaches, blueberries, arrowroot, lemon zest, cinnamon, and sugar in a large bowl.
- On a lightly floured surface, roll out the chilled pie dough into a rough 12 inch circle. Spread the jam leaving a 1 inch boarder. Using a slotted spoon pile on the fruit (leaving the extra juices behind) leaving a 2 inch boarder. Fold the edges over the fruit, overlapping the edges as you go. Place in the freezer for 10-15 minutes to firm.
- To make the topping in a small bowl, whisk together the egg white and milk. Remove the galette from the freezer and brush to edges of the dough with the egg mixture. Sprinkle with coarse sugar and place into the oven. Bake for 35-45 minutes, until the crust is golden brown and the filling is starting to bubble. Remove from the oven and allow to cooll- serve warm or at room temperature with ice cream or fresh whipped cream.
Notes
Below I am sharing a double batch of sourdough pie dough. I always like to make two and pop one in the freezer. I love using this crust for galettes, pies and pop tarts. If you don’t do sourdough, use your favorite pie crust recipe.
For more tips on making the perfect galette check out this Bon Appetit article!
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