Go Back
–+ servings
sourdough peach galette with vanilla ice cream.

Sourdough Peach Galette

Hailey
A fresh, juicy peach filling wrapped in a flaky sourdough pie crust. Top with turbinado sugar and ice cream (or whipped cream)!
Print Recipe Pin Recipe
Prep Time 18 hours
Cook Time 25 minutes
Total Time 18 hours 25 minutes
Course Dessert, Snack
Cuisine French
Servings 8 slices
Calories 207 kcal

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
If you are not a fan of cornstarch or a corn-free household, feel free to use flour or gluten-free flour to make the peach filling come together this helps to prevent the filling from becoming super leaky or runny.
  • To peel the peach or not
We liked the color of the peach skins however, if you are not a fan, you may peel them. We did find that our peaches had very thin skin almost like a nectarine, which did not feel like they needed to be peeled.
  • Achieving a flaky sourdough pie crust
Use a rolling pin to flatten your galette. Avoid flattening the pie crust with your hands when possible to ensure the butter does not melt in the pie crust. The butter is essential to create a crumbly flaky crust. 
You can also freeze your both your flour and (cubed) butter for 10-15 minutes before combining the sourdough pie crust ingredients. By freezing the flour and butter, there is a higher chance of a flaky sourdough pie crust.

Nutrition

Serving: 1sliceCalories: 207kcalCarbohydrates: 28.7gProtein: 2.5gFat: 9.6gSaturated Fat: 5.9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.4gTrans Fat: 0.3gCholesterol: 24mgSodium: 153mgPotassium: 138mgFiber: 1.5gSugar: 15.9gVitamin A: 394IUVitamin C: 3.2mgCalcium: 9mgIron: 0.9mg
Keyword discard, fruit, peach, sourdough
Tried this recipe?Let us know how it was!