Made with my buttery, flaky sourdough galette dough (pie crust), this recipe will teach you how to assemble it with sweet juicy peaches and strawberries.The toasted-almond crust is irresistible! Serves 6.
In this post, I showed you how to make a buttery, flaky sourdough galette dough (or pie crust) with leftover sourdough discard.
Here, you’ll learn how to assemble a sourdough galette with juicy fresh peaches and strawberries.
To anchor the fruit, most galettes use frangipane or pastry cream. But I love using sweet and sticky apricot jam instead. It’s one less thing you have to make!
Helpful Tips:
- Chill the dough. Galette and pie doughs are fickle to work with in hot weather. The butter starts to melt making the dough soft and shapeless. Chill the dough (or the fully assembled galette) at anytime to fix it.
- Hold the juice! When making the fruit filling, the peaches and strawberries will naturally release their juice into the bowl. Use a slotted spoon when removing the fruit to leave the juice behind. This avoids sogginess and leaks. PS: the cornstarch helps to bind and thicken the juices when baked.
- Galette doughs leak (don’t freak). Oftentimes, regardless of how much juice you leave behind, some of it will escape the galette. To avoid this, seal up any visible cracks before baking (just pinch the dough together with your fingertips). If leaks are still evident, allow the juice to fully harden on the sheet pan after baking. Then, trim with a knife. Transfer the galette to a nice plate and no one will ever know except you.
How To Make A Sourdough Galette {Step-By-Step Recipe}
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.
Step 1: Make The Filling
Cut the peaches and strawberries, and mix together with sugar and cornstarch.
Step 2: Roll The Dough
Roll the dough into a large circle. I like to do this in between 2 pieces of lightly floured parchment paper to prevent sticking. Then transfer the dough to a lined sheet pan.
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.
Step 3: Assemble The Galette
Spread some apricot jam on the base of your dough. 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.
Step 4: Bake & Cool The Galette
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 lasagna!).
I like to serve with creme fraiche, which you should have leftover from making the dough or powdered sugar.
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Sweet Sourdough Galette with Peaches & Strawberries
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Sourdough Discard Recipes
- Method: Oven-Baked
- Cuisine: French
- Diet: Vegetarian
Description
Made with my buttery, flaky sourdough galette dough (pie crust), this recipe will teach you how to assemble it with juicy peaches and strawberries.
Ingredients
For The Dough
For The Fruit Filling
- 350 g sliced fresh peaches (about 2–3 whole peaches)
- 4 fresh strawberries, halved or quartered
- 12 g (1 tbsp.) granulated sugar
- 12 g (1 tbsp) cornstarch
For The Crust
- 1 egg
- 30 g (1/3 cup) flaked almonds
To Serve
- Creme fraiche or powdered sugar
Instructions
- Make the sourdough galette dough (step-by-step recipe here).
- Preheat your oven to 375 F/ 190 C.
- Make the Filling: Cut the peaches into 1/2-inch slices. Quarter or halve the strawberries if they are large. Add the fruit, sugar and cornstarch to a bowl. Toss lightly with a spoon. As the fruit sits, their natural juices will release and puddle at the bottom of the bowl. Cover and chill until ready to use.
- Roll The Dough: Remove the dough from the fridge. Let it rest for 15-30 minutes (it will be easier to roll). Roll the dough into an 11-inch circle. Do this in between 2 pieces of lightly floured parchment paper. Once finished, transfer the dough on top of the parchment paper to a rimmed sheet pan.
- (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.
- Assemble the Dough: Spread the apricot jam on the base of your dough, leaving a 1-inch border. I use a small offset spatula for this. It’s great. Using a slotted spoon, place the fruit (leaving the residual juice behind) in the center of the dough leaving a 2-inch border. Fold the edges over the fruit, overlapping the sides as you go.
- Make an egg wash by beating an egg with a splash of water. Brush the outside of the dough with a pastry brush or folded paper towel. Add flaked almonds to the outer rim, using your hands to make them stick.
- At this point, you can wrap and chill the assembled galette for up to 1 hour. Or, jump to the next step.
- Bake & Cool: Place the sheet pan on the center rack. Bake the galette for 50 minutes. Cool for at least 30 minutes before serving. The fruit filling needs time to firm up.
- Serve with creme fraiche or powdered sugar.
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Comments
Julie L. says
Delicious and easy galette. Thank you!
Laurie says
Can you recommend anyone for alternative for the almonds? I’m allergic to nuts. Thanks!
Izzy says
Hey! I can’t wait to try this. Can this be made ahead of time and refrigerated before baking? Let’s say I assemble the galette on a Friday and bake on Saturday morning and then refrigerated until the event?
Anna says
Hi, I am excited to try this! Can I use sour cream instead of the creme fraiche? Also, could I use a marzipan paste instead of the apricot jam and frozen Cherries? I think I could thaw the Cherries in a wire mesh over night so the juice is hopefully all gone by the morning… then mix with the sugar & cornstarch. Please let me know if I am on the right track. Thanks Anna
Emilie Raffa says
I haven’t tried it with sour cream, but I do believe it would work. Yes to marzipan paste and frozen cherries- yummy combo! Thawing and straining the cherries overnight is a great idea too. Let me know how it comes out :)
Anna says
It turned out really well. I ended up finding creme fraiche! I used a little too much extra corn starch with the cherries, they got a tad burnt on the top, but my family devoured it! I also made an apple cinnamon one with the apricot jam. Also turned out really well! This is a new favorite discard recipe for my family. I tagged you on Instagram so you can see the pictures… I don’t know how to get it so people can see your name… I am not tech savvy. Anyways, thank you for the recipe!
Maria says
I’ve made this multiple times over the summer – always to rave reviews. perfect for a BBQ or bringing to someone’s home. With one container of crème fraiche I made several batches of dough which I shaped as large pucks and popped into the freezer. With your defrosting instructions (I think on the galette dough post) it’s an easy and impressive dessert. Thank you for another winner!
PS – I’m going to want your apple galette recipe when we hit fall 😉
Susan Sharp says
I made this yesterday and it’s half gone. I just used all peaches instead of the strawberries and peaches combined. This was incredibly delicious!!! I can’t believe I made it, because it looked like something from an expensive bakery. I will be making this again, maybe next time adding strawberries !
Emilie Raffa says
Hi Susan! Yay! I’m thrilled you liked it. Fun to make, right? Galettes have a natural show-stopping beauty, which is why I’m drawn to them. You can get really creative with the fruit too. I’m already dreaming of apple galettes for fall ;)
Evelyn R says
Hi Emilie. I’ve made Galettes in the past, but there’s something about this recipe (I used exact fruit) that I can’t put my finger on that makes it soooo delicious! Maybe the apricot jam?, the sourdough discard?! I think too the roasted almonds. Whatever it is, I and my family thank you for this. Just wondering, I’d like to share this recipe. Can I make this without the sourdough?
Emilie Raffa says
Thank you, Evelyn! I thinks it’s a combination ;) Besides the buttery, flaky, crust the apricot jam is a sleeper hit ingredient. It really amplifies the peach flavor without overpowering it. And then of course: the toasted almonds. Golden, nutty and naturally pretty! Everyone in our house picks them off the side of the crust as the galette cools down…
Sue says
What is a good substitute for the crème fraiche? This is no longer available.
Thanks.
Emilie Raffa says
Great question. Use cream. Start with 1 tbsp, adding more as needed to bring the dough together. Save the rest of the container to make whipped cream to serve with your baked galette.