Sweet Sourdough Galette with Fresh Peaches & Strawberries

If I could only make one dessert for the rest of my life, this sourdough galette would be it. The buttery, toasted-almond crust is to-die-for! Learn how to do it step-by-step using my all purpose sourdough galette dough made with tangy sourdough discard.

In this post, I showed you how to make a beautiful, all-butter galette dough with leftover sourdough discard. It’s light and flaky and quite honestly, all the things you want homemade pie crust to be! Here, you’ll learn how to assemble a sourdough galette with juicy seasonal fruit: fresh peaches and strawberries.

Before we dive in, let’s define a few basics. A galette is a free form “open face” pie that can be sweet or savory. There’s no excessive rolling, crimping or blind baking. It’s baked on a sheet pan. No need for a pie tin. The French call this type of pastry a single crust galette, whereas the Italians call it a crostata. All very similar. Don’t get lost in translation.

Lastly, fruit. Use whatever fresh, ripe fruit tastes best. You know the drill: peaches for summer, apples for fall, and when rhubarb’s in season, try the classic strawberry/rhubarb combo- it’s delicious. To anchor the fruit, I spread apricot jam onto the base. But you’ll see all kinds of galettes with frangipane or almond cream, even pastry cream like we do at Sfoglia.

How To Make A Sourdough Galette {Step-By-Step}

First, you’ll need the galette dough which you can find here. After it’s made, the dough can be used within 30 minutes or chilled up to 2 days. Plan accordingly. The rest of the instructions are outlined below in 4 main steps: making the filling, rolling the dough, assembling, and baking the galette.

1.) Make The Filling:

• Cut the peaches in half; remove the pit. Cut into 1/2-inch slices. 
• Quarter or halve the strawberries if they are large (mine where HUGE).
• Add the peaches, strawberries, sugar and cornstarch to a bowl. Toss lightly with a spoon. As the fruit sits, their juices will release and puddle at the bottom of the bowl. Set aside.

2.) Roll The Dough

• Remove the dough from the fridge.
• Roll the dough into an 11-inch circle. Do this in between 2 pieces of lightly floured parchment paper. Once finished, remove the top sheet of parchment paper. Then transfer the dough to a rimmed baking pan on the bottom sheet. 
• (Optional next step): Place a 10-inch dinner plate on top of the dough. Lightly trim the edges with a knife. This step is 100% optional but helpful if you are obsessed with perfect circles. Rough edges are fine.

3.) Assemble The Galette

• Spread the apricot jam on the base of your dough, leaving a 1-inch border. I use an offset spatula.
• Spoon the fruit (no juice) into the center of the dough leaving a 2-inch border.
• Fold the edges over the fruit, overlapping the sides as you go. 
• Brush the outside with egg wash. Add flaked almonds, using your hands to make them stick.
• At this point, wrap and chill the assembled galette for up to 1 hour. Or, bake right away.

4.) Bake & Cool

• Bake @ 375 F/ 190 C for 50 minutes. Cool for at least 30 minutes before serving (the fruit filling needs time to firm up like lasagne).
• Serve with creamy creme fraiche, which you should have leftover from making the dough, or powdered sugar.