Easy Sourdough Peach Galette With Discard Pie Crust
This sourdough peach galette recipe is the perfect recipe for a simple summertime dessert using delicious fresh peaches.
What is summertime in the South without juicy, ripe peaches? Here in Georgia, you can hardly drive a mile or two without passing a roadside stand offering fresh-picked peaches. My family loves peach pie and peach cobbler, but there’s something extra special about this easy peach galette. It’s a rustic, free-form pie that beautifully showcases the natural sweetness and vibrant flavor of Georgia peaches. With its flaky sourdough crust and juicy filling, this peach galette is a perfect summer dessert that brings a touch of Southern charm to our table. Whether we’re enjoying it on the porch with a scoop of vanilla ice cream or bringing it to a backyard barbecue, this sourdough galette never fails to impress.
What is a Galette?
A galette is a rustic, free-form pastry that can be either sweet or savory. Made with a simple dough, it is rolled out flat, and the filling is placed in the center. The edges of the dough are then folded over the filling, leaving the center exposed. This creates a beautifully rustic look without the need for a pie dish or tart pan. Galettes are known for their flaky crust and can be filled with fruits, vegetables, meats, or cheeses, making them versatile and easy to customize.
Why Add Sourdough?
Adding sourdough discard to your galette recipe can enhance the flavor and texture of the crust. The discard introduces a subtle tanginess that complements both sweet and savory fillings, giving the pastry a unique depth of flavor. Additionally, the natural fermentation in sourdough can improve the dough’s texture, making it more tender and flaky. Using sourdough discard is also an excellent way to reduce waste and make the most of your sourdough starter.
Ingredients for a Basic Pie Dough
Who knew making a homemade pie crust was so simple? You only need 4 ingredients that you probably always have on hand.
- All-Purpose Flour- I always recommend good-quality organic flour.
- Salt
- Cold Butter- Adding cold butter will create flaky layers to your dough.
- Sourdough Discard- Just a little discard will elevate the flavor of your dough and will help it to pull together
Mix The Dough
Add the following to your food processor…
1 1/2 cups of all-purpose flour
1/2 teaspoon salt
1 cup of cold butter cubed
Pulse until the mixture is crumbly.
Then add 1/2 cup of sourdough starter discard and continue to pulse until a ball of dough forms.
You do not have to have a food processor to make this recipe. However, it does make it easier to combine all of the ingredients. If you don’t have a food processor, simply add the flour and salt to a large mixing bowl. Then incorporate the cubbed butter using a pastry blender. Once you have a crumbly mixture, add the sourdough discard and mix together by hand until everything is fully incorporated.
Chill
Once your dough comes together remove it from the food processor and form a disc shape with your hands. Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. A room temperature dough will be too sticky to handle.
*Note that you can leave your dough in the refrigerator for up to 3 days.
While the dough is chilling, make the peach filling…
Peach Filling
1 pound of peaches or about 3 cups sliced
1/4 cup granulated sugar
1 Tablespoon all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
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In a small bowl, stir together sugar, flour, and cinnamon.
Slice peaches into 1/2 inch thick slices and place them into a large bowl.
Sprinkle the peach slices with the flour mixture. Add vanilla and stir gently.
Shape & Fill
Because a galette is a rustic dessert, shaping and filling is easy. Place your galette dough onto a large piece of parchment paper. Using a rolling pin, roll out your dough into a circle. The size should be roughly 16 inches in diameter but there’s no need to get out your ruler.
Once you’ve shaped your dough, simply spoon the peach mixture onto the center of the dough leaving a 2-inch border around the edge.
Begin folding the outer edge of the dough toward the center. You will notice the dough beginning to overlap. This is perfect! Continue until you’ve folded the edge all the way around your dough. Brush the outer edge with an egg wash using a pastry brush.
*An egg wash is just a cracked egg lightly beaten and brushed onto the crust.
Bake
Using the parchment paper, slide the galette onto a baking tray or round pizza stone. Bake at 350° for 25 minutes or until the edges are golden brown and the center is bubbly.
How to Serve Peach Galette
- Warm with Ice Cream: Serve the galette warm with a scoop of vanilla ice cream on top. The combination of warm, flaky pastry and cold, creamy ice cream is irresistible.
- With Whipped Cream: A dollop of freshly whipped cream made with 1 cup of heavy cream and 1/3 cup of powdered sugar.
- Drizzled with Honey or Caramel: Enhance the sweetness by drizzling a bit of honey over the top before serving.
- Sprinkled with Powdered Sugar: For a simple touch, dust the galette with powdered sugar just before serving.
Variations
A basic pie crust or galette recipe is incredibly versatile, making it a must-have in any baker’s recipe box. This simple but flexible dough can easily be adapted for both sweet and savory recipes. Its ability to complement a wide range of fillings makes it perfect for experimenting with new ingredients or using up what’s already in your pantry. Plus, its straightforward preparation means you can whip up a delicious homemade pastry in no time, adding a touch of homemade goodness to any meal. Incorporating sourdough into the recipe not only enhances the flavor with a subtle tang but also adds a delightful texture and makes the crust easier to digest.
Berry Galette: Substitute the peaches with a mix of fresh berries like strawberries, blueberries, raspberries, and blackberries. Add a tablespoon of lemon juice and a sprinkle of sugar to enhance the natural sweetness of the berries.
Apple Cinnamon Galette: This fall, use thinly sliced apples, tossed with cinnamon, sugar, and a pinch of nutmeg. For extra flavor, add a drizzle of caramel sauce before folding the edges of the pastry.
Garden Veggie Galette: Use a variety of garden vegetables such as cherry tomatoes, zucchini, bell peppers, and red onions. Slice the vegetables thinly and toss them with olive oil, minced garlic, salt, and pepper. Spread a layer of ricotta cheese mixed with fresh herbs like basil and thyme on the pastry before adding the vegetables.
Additional Sourdough Recipes You May Enjoy
Once you have a sourdough starter, the possibilities are endless! This simple mixture of flour and water opens the door to a whole new world of baking. From classic sourdough bread to more inventive recipes like pancakes, crackers, and even pizza dough, your starter can be the foundation for countless delicious creations. If you’ve yet to get a starter going, don’t worry—you can find step-by-step directions for making your own here, ensuring you have all the information you need to succeed. And if you’re ready to dive deeper into the ins and outs of sourdough, I would like to invite you to grab my Sourdough Basics Course. This comprehensive course will guide you through everything from maintaining your starter to mastering various recipes, making sure you feel confident and excited about your sourdough journey.
Sourdough Poptarts
Easy Sourdough Biscuits
Sourdough Discard Crackers
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Sourdough Peach Galette
Ingredients
For the Galette Dough
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold butter (cubed)
- 1/2 cup sourdough starter discard
For the Filling
- 1 pound peaches or about 3 cups sliced
- 1/4 cup granulated sugar
- 1 Tablespoon all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
Instructions
- Add the following to your food processor…
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon salt
- 1 cup of cold butter cubed
- Pulse until the mixture is crumbly.
- Then add 1/2 cup of sourdough starter discard and continue to pulse until a ball of dough forms.
- Once your dough comes together remove it from the food processor and form a disc shape with your hands. Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes.
- While the dough is chilling, make the peach filling…
- In a small bowl, stir together sugar, flour, and cinnamon.
- Slice peaches into 1/2 inch thick slices and place them into a large bowl.
- Sprinkle the peach slices with the flour mixture. Add vanilla and stir gently.
- Place your galette dough onto a large piece of parchment paper. Using a rolling pin, roll out your dough into a circle. The size should be roughly 16 inches in diameter but there’s no need to get out your ruler.
- Once you’ve shaped your dough, simply spoon the peach mixture onto the center of the dough leaving a 2-inch border around the edge.
- Begin folding the outer edge of the dough toward the center. You will notice the dough beginning to overlap. This is perfect! Continue until you’ve folded the edge all the way around your dough. Brush the outer edge with an egg wash using a pastry brush.
- Using the parchment paper, slide the galette onto a baking tray or round pizza stone. Bake at 350° for 25 minutes or until the edges are golden brown and the center is bubbly.
