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Jump to RecipeThis sourdough peach galette is the dessert of the summer. Made with fresh, juicy peaches and a flaky buttery sourdough pie crust, this recipe comes together quick and will certainly impress those who enjoy it.
Even though I have been baking and creating recipes for over 14 years, I have always been intimidated by any recipes which involve making a pie crust from scratch. I do not know if it is the fact I did not grow up eating much pie or that the pies I ate did not have the right ratio (IE too much crust and not enough filling). However, making this galette changed my mind.
My daughter spotted local peaches on a recent trip to Aldi and I instantly knew I wanted to turn them into a fresh peach dessert. This recipe is inspired by one of my husband‘s favorite desserts – a peach and blueberry pie from Traverse City Pie Company.
We took this dessert over to enjoy with our family and served it with vanilla ice cream (also from Aldi!). The following day we enjoyed it at coffee time with whipped cream. Let’s just say, this dessert did not make it long in our household. It was just too good.
So let’s get to baking shall we?
Why we love a sourdough peach gallette
Kitchen Equipment
This recipe uses a few simple pieces of equipment – a large mixing bowl, sheet pan, pastry blender and rolling pin.
Ingredients for a sourdough peach galette
As you guessed at the ingredients for this recipe are pretty simple. There are main two steps to create the elements of this dessert – creating a fresh peach pie filling and a flaky sourdough pie crust.
Peaches: Fresh peaches are a necessity for this dessert. They bring the best flavor and provide the best texture when baked. If you must use frozen peaches, ensure they are thawed completely before combining filling ingredients or you will be left with a soggy galette. We do not advised to use canned peaches within this recipe.
Sourdough discard: We use sourdough discard within this recipe. We have used both active and discard within this recipe with great results. If you have a stiff sourdough starter, you may want to add a few drops of water when rolling the pie crust out to ensure the crust does not crack when baked.
To see the full ingredients, scroll to the bottom of the page for the recipe card.
How to make a peach galette
Making this recipe is quite easy! A galette by nature takes less time to assemble than a pie, due the structure of folding the pie crust as opposed to creating a lattice pattern.
To make things even easier, we prepared the homemade sourdough pie crust the night before and assembled the peach pie filling the following day. To see full step by step instructions, head to the recipe card at the bottom of the page.
Step 1: Prepare sourdough pie crust. Form into a ball, wrap in plastic wrap and store in fridge for 12 – 72 hours.
Step 2: Make the homemade peach pie filling using fresh peaches, spices and corn starch.
Step 3: Remove the sourdough pie crust from the fridge and roll out.
Step 4: Spoon the peach pie filling to center of the sourdough pie crust (leave any juices behind).
Step 5: Fold the sourdough pie crust around the peach filling, leaving the center open. Seal the edges with water to prevent the pie crust from cracking. Sprinkle the crust with sugar.
Step 6: Bake at 425 degrees Fahrenheit until lightly golden brown (~20-25 minutes).
How to store a peach galette
We stored this sourdough peach galette on the countertop as we ate it within one day of baking. If you do not eat it as quickly longer, consider placing the galette in the fridge to ensure the crust stays flaky and the bottom does not become soggy.
Frequently Asked Questions
Sourdough Peach Galette
Equipment
- 1 Large Bowl
- 1 Rolling Pin
- 1 Sheet Pan
- 1 pastry blender
Ingredients
Sourdough Pie Crust
- 1 cup flour
- 1/2 tsp salt
- 1 tsp white sugar
- 1 stick butter unsalted
- 1/2 cup sourdough discard
Fresh Peach Filling
- 3 sliced peaches
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 2 TBS white sugar
- 1 TBS brown sugar
- 1/4 tsp lemon juice
- 1 TBS cornstarch can substitute with arrowroot powder or flour
Toppings
- 2 TBS Turbinado sugar
- Whipped cream, greek yogurt or ice cream optional
Instructions
- To a large mixing bowl stir together flour, sugar and salt. Cut the unsalted butter into cubes and then incorporate into the flour mixture using a pastry blender. Break down the butter into pea size.
- After the butter is incorporated, use a spoon to mix in the sourdough discard. The pie crust may seem a little dry when combining, though you can always add a little water to your fingers when folding the galette.
- Form the pie dough into a ball shape and wrap in plastic wrap. Allow the sourdough pie crust to sit in the fridge for 12 to 72 hours before baking. Our preferred method is placing it in the fridge to ensure a flaky crust. If left to ferment on the countertop, the butter will melt and the pie crust will not be as flaky.
- When ready to bake, remove the pie crust from the refrigerator. This will allow it to warm up and be easier and more pliable when shaping.
- In a large mixing bowl, combine brown sugar, sugar, cinnamon, vanilla, corn starch, vanilla extract, and a pinch of salt. Slice the peaches into 1/4 inch slices. Thoroughly mix together the spice mix to coat the peaches.
- Use a rolling pin to roll out your pie crust into a 9 inch round shape on a baking sheet.Be careful not to use your hands much to manipulate the dough or the butter will melt. The shape does not have to be a perfect circle.
- Using a spoon or your hand, add the peaches to the center of the galette. Be sure not to pour the entire mixture in or it will become too liquid-y and the bottom of the galette will be soggy.Option to make a circular design with the top few peaches to create a 'windmill / sun' for a beautiful presentation.
- Take each corner of the pie crust and fold it towards the center making a hexagon shape. Leave the middle open, keeping the peach filling exposed.
- Option to wet your fingers with water to seal cracks in the dough. This will also allow the sugar to stick. Sprinkle a sugar (IE crushed sugar cubes or turbinado sugar) to the sourdough pie crust.
- Place the baking sheet into the fridge while the oven is preheating. We like to wait around 15 to 30 minutes so the pie crust does not melt. Preheat the oven to 425°.
- Bake the galette for 20 to 30 minutes, depending on how crispy you like your crust. We baked ours for around 25 minutes because we do not like crunchy crust.
- Allow to cool for 5 minutes before slicing and serving. Option to serve with whipped cream, ice cream or yogurt.
Video
Notes
- Swapping out Cornstarch
- To peel the peach or not
- Achieving a flaky sourdough pie crust
Nutrition
Have you ever made a galette before? If so, what flavor did you make? Let us know in the comments below.
