Sweet Sourdough Galette with Fresh Peaches & Strawberries

Imagine biting into a flaky, buttery crust that melts in your mouth, revealing juicy peaches and sweet strawberries bursting with summer flavor. The Sweet Sourdough Galette with Fresh Peaches & Strawberries transforms humble sourdough discard into a dessert masterpiece. It’s rustic elegance meets pure indulgence.

I’ve baked countless pies, but this galette? It’s foolproof and forgiving. No perfect lattice required. Just fold, bake, and watch it disappear at your next gathering. Perfect for brunch or a cozy night in.

With its tangy sourdough twist, the Sweet Sourdough Galette with Fresh Peaches & Strawberries elevates everyday fruit into something extraordinary. Ready to roll up your sleeves?

5 Secrets to the Ultimate Sweet Sourdough Galette with Fresh Peaches & Strawberries

This galette shines because of its sourdough crust. The discard adds subtle tang and tenderness that regular dough can’t match. It’s like pie crust’s cooler, flakier cousin. Picture milling fresh flour while peaches perfume your kitchen pure bliss.

Sourdough discard brings lactic acid magic, boosting flavor without extra yeast. For the best results, use ripe, juicy peaches and strawberries. They caramelize beautifully under high heat. Check out this detailed guide on galettes for more history and tips.

Folding the edges creates that stunning rustic look. Chill before baking to prevent sogginess. TBH, the first time I made this, I skipped chilling lesson learned. Now, it’s my go-to summer showstopper.

Ingredients

• 1 cup (225g) sourdough discard (unfed is fine)
• 1 ½ cups (190g) all-purpose flour, plus extra for dusting
• ½ cup (115g) cold unsalted butter, cubed
• 2 tbsp granulated sugar
• ½ tsp salt
• 1-2 tbsp ice water, as needed
• 4 medium peaches (about 500g), pitted and sliced
• 2 cups fresh strawberries, hulled and halved
• ¼ cup light brown sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• Coarse sugar, for sprinkling

Instructions

1. Mix flour, sugar, and salt in a bowl. Cut in cold butter until pea-sized crumbs form. Stir in sourdough discard and ice water until dough comes together. Don’t overwork it flakiness is key!
2. Shape into a disc, wrap in plastic, and chill for 1 hour. This rests the gluten for tenderness. Pro tip: Freeze butter first for extra flake.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Roll dough to 12-inch circle on floured surface. Transfer to sheet and chill 15 minutes.
4. Toss peaches, strawberries, brown sugar, cornstarch, lemon juice, and vanilla. Pile in center, leaving 2-inch border. Fold edges over fruit, pleating as you go.
5. Brush crust with egg wash, sprinkle coarse sugar. Bake 35-40 minutes until golden and bubbly. Cool on rack. Slice warm with ice cream!

Pro Storage Tips for Your Galette

Store leftovers covered at room temp for 1 day. For longer, refrigerate up to 3 days. Reheat at 350°F for 10 minutes to revive crispness. Avoid plastic wrap directly on fruit to prevent sogginess.

Freeze unbaked galettes on a sheet, then transfer to bags. Bake from frozen, adding 5-10 minutes. Perfect for impromptu summer parties. Your future self will thank you.

7 Game-Changing Benefits of Sweet Sourdough Galette with Fresh Peaches & Strawberries

• Nutrient boost: Peaches and strawberries pack vitamins A and C, plus antioxidants. Sourdough aids digestion with natural fermentation.
• Versatile crust: Uses discard, reducing waste. Healthier than store-bought pastry.
• Foolproof baking: No pie pan needed. Rustic folds hide imperfections.
• Summer showcase: Highlights peak-season fruit flavors naturally.
• Customizable sweetness: Adjust sugar to let fruit shine, unlike cloying pies.
• Party pleaser: Serves 6-8 easily. Impresses without fuss.
• Gut-friendly: Fermented dough supports microbiome. Studies show benefits like this from Harvard on sourdough.

5 Common Mistakes to Dodge When Baking This Galette

Overfilling leads to leaks stick to the 2-inch border. Skipping the chill step? Soggy crust city. Always rest dough post-roll.

• Forget ripe fruit: Mushy or tart results ruin it. Test by gentle squeeze.
• Skip cornstarch: Runny filling disaster. It thickens juices perfectly.
• High heat neglect: Bake at 400°F for bubble action. Lower temps steam, not crisp.
• No egg wash: Dull crust misses sparkle. Coarse sugar adds crunch.

Laugh off your first flop. Mine leaked everywhere now it’s comedy gold in my kitchen stories.

Delicious Variations and Swaps for Every Craving

Go gluten-free with almond flour blend. Vegan? Swap butter for coconut oil, egg wash for aquafaba.

Swap fruits: Nectarines, blueberries, or apples for fall. Add herbs like thyme or basil for zest. Spice with cinnamon or cardamom.

Mini galettes for portions cut dough into squares like strawberry versions. Kids love personal pies. Experiment fearlessly!

Sweet Sourdough Galette with Fresh Peaches & Strawberries

Ingredients

• 1 cup (225g) sourdough discard (unfed is fine)
• 1 ½ cups (190g) all-purpose flour, plus extra for dusting
• ½ cup (115g) cold unsalted butter, cubed
• 2 tbsp granulated sugar
• ½ tsp salt
• 1-2 tbsp ice water, as needed
• 4 medium peaches (about 500g), pitted and sliced
• 2 cups fresh strawberries, hulled and halved
• ¼ cup light brown sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• Coarse sugar, for sprinkling

Instructions

1. Mix flour, sugar, and salt in a bowl. Cut in cold butter until pea-sized crumbs form. Stir in sourdough discard and ice water until dough comes together. Don’t overwork it flakiness is key!
2. Shape into a disc, wrap in plastic, and chill for 1 hour. This rests the gluten for tenderness. Pro tip: Freeze butter first for extra flake.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Roll dough to 12-inch circle on floured surface. Transfer to sheet and chill 15 minutes.
4. Toss peaches, strawberries, brown sugar, cornstarch, lemon juice, and vanilla. Pile in center, leaving 2-inch border. Fold edges over fruit, pleating as you go.
5. Brush crust with egg wash, sprinkle coarse sugar. Bake 35-40 minutes until golden and bubbly. Cool on rack. Slice warm with ice cream!

Recipe from

Final Thoughts on Mastering This Dessert

The Sweet Sourdough Galette with Fresh Peaches & Strawberries captures summer in every bite. Its simplicity belies incredible flavor. For more ideas, check out our guide on 10-Min Sourdough Discard Tortilla Pizza. Bake one this weekend you won’t regret it.

Share your twists in comments below. Pin this for later! Dive deeper into sourdough magic with The Perfect Loaf’s expert guides. Happy baking, friends.