This sourdough galette with strawberries is a rustic yet refined dessert that’s perfect for the spring and summer months. It’s a celebration of simple, seasonal flavors wrapped in a buttery, flaky sourdough crust.

sourdough galette with strawberry filling on parchment paper after baking.

Sliced strawberries release their natural juices, creating a luscious filling infused with optional fresh basil from the herb garden and a hint of sweetness. Perfect for farm-to-table baking, this galette is best enjoyed warm, served with a dollop of whipped cream or a scoop of homemade vanilla ice cream for an irresistible contrast of textures and flavors. Like sourdough discard carrot cake, this is a great sourdough dessert recipe!

What is a Galette?

A galette is a French term for several different types of pastries, one of which is a free-form pie that is not baked in a pie dish, but the crust is folded up over the filling. A galette is easier than a traditional pie (like this rustic strawberry pie and this sourdough pumpkin pie), because you don’t need to crimp or decorate the crust, and you don’t even need a pie dish. If you’re interested in making a double-crust pie, try my sourdough pie crust recipe.

Sourdough galette with fresh strawberry filling on a piece of parchment paper after baking.

Sourdough Galette Tips

Be sure to leave a 2-inch border when adding your fruit filling to the sourdough pastry crust. This border will be folded up around the filling.
Fresh fruit will work best in this recipe. Ripe peaches, strawberries, or blueberries would all be great to try.
Adjust the maple syrup or honey based on the sweetness of your strawberries. Early-season berries may need more, while peak-season fruit is naturally sweeter.
Swap basil for fresh mint for a different herbal note.
Ensure the butter remains cold when mixing. If it softens, refrigerate the dough briefly before rolling.
To prevent a soggy crust, use a slotted spoon to scoop the filling, leaving excess liquid behind. You can also sprinkle a thin layer of ground nuts or breadcrumbs on the dough before adding the filling.
To make this dairy-free, substitute butter with coconut oil or a plant-based butter alternative.

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Equipment

Baked sourdough galette cut into slices on a piece of parchment paper.

Ingredients

Find the full list of ingredients, amounts, and instructions in the printable recipe card at the bottom of this post.

Sourdough Starter: This recipe uses sourdough starter discard or active sourdough starter. The baking powder and baking soda are the leavening agents, but this recipe also works with active starter.
Flour: All-purpose flour is used, and I always try to buy unbleached all-purpose.
Sugar: For a hint of sweetness in the galette dough.
Maple Syrup: Maple syrup or honey is used to sweeten the filling.
Strawberries: Fresh strawberries are featured in this sourdough galette recipe, but you could also use other seasonal fruits.
Arrowroot Powder: Use either arrowroot powder or cornstarch to thicken the strawberry filling.
Butter: You’ll want to make sure the unsalted butter is very cold (or frozen) and cut into cubes. The sourdough discard pie crust recipe creates a flaky crust that surrounds a fresh fruit filling.

How to Make a Sourdough Galette

Here are the step-by-step instructions for making a sourdough galette with strawberries.

Numbered photos showing steps 1-4 for making a sourdough galette.

Step 1: Make the Sourdough Galette Crust In a large bowl, combine the flour, sugar, and salt. Add the cubed butter, with clean dry hands cover the cubes of cold butter with flour. Then pinch the butter into the flour (or use a pastry blender), flattening the butter and making very rough and coarse crumbs (you could also use a food processor for this step). You want to keep the butter mixture cold as you are doing this. If the mixture gets too sticky, put it in the freezer for a couple minutes.

Add the sourdough discard to the butter mixture. Using a mixing spoon, combine the wet starter into the butter/flour mixture. Stir only to combine. If the pastry dough is too dry, add drops of ice water a few drops at a time until the crust holds together.

Step 2: Roll Out the Crust Lay a piece of parchment paper or plastic wrap onto your counter and dump the dough onto the parchment and work it into a round thick disc. Fold up the parchment around the disc, and chill it in the fridge for a minimum of 30 minutes.

Step 3: Prepare the Filling In a medium bowl, toss the sliced strawberries with maple syrup, lemon juice, lemon zest, vanilla extract, and a pinch of sea salt. Let the mixture sit for 10-15 minutes to allow the juices to release.

Step 4: Add the Arrowroot Powder or Cornstarch Sprinkle the arrowroot powder (or cornstarch) over the strawberry mixture and gently stir to combine, ensuring the fruit is coated evenly.

Four photos showing steps 5-8 of the recipe for making sourdough strawberry galette.

Step 5: Add the chopped basil (if using) and stir gently.

Assemble and Bake

Step 6: Assemble the Galette Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured piece of parchment paper to a rough 12-inch circle. It is easier if you place a second piece of parchment on the top to help while rolling. If the dough gets sticky, place it in the freezer for a few minutes.

Step 7: Transfer the dough (and parchment) onto a baking sheet.

Step 8: With a slotted spoon, scoop the strawberry-basil filling into the center of the dough, leaving about a 2-inch border around the edges. Discard the liquid.

Numbered photos showing steps 9-12 of making the recipe.

Step 9: Fold the edges of the dough over the filling, pleating as you go. The center will remain open, showing the fruit.

Step 10: Brush the edges of the crust with the beaten egg and sprinkle a little coconut sugar or coarse sugar on top for a golden finish.

Step 11: Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12: Let the galette cool slightly before slicing. The filling will thicken as it cools.

Sourdough galette after removing from the oven on a piece of parchment paper.

How to Serve

Garnish with extra fresh basil for a pop of green and aromatic flair. Drizzle with balsamic glaze. (Optional) Enjoy warm or at room temperature. Whipped cream or coconut cream or ice cream make this a true delight!

Slice of strawberry sourdough galette on a plate with a dollop of whipped cream on top and garnished with a sprig of basil.

Make Ahead Instructions

You can prepare the dough and filling separately a day in advance and store them in the fridge. Assemble and bake when ready to serve.

Recipe FAQs

Try this galette with peaches, raspberries, blueberries, or a combination of summer berries.

It’s not recommended, but you could thaw and drain them first to avoid excess moisture, which could make the crust soggy. (this has not been tested).

Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour. Ensure your sourdough discard comes from a gluten-free starter.

If your dough becomes sticky while rolling, place it in the freezer for a few minutes, then continue rolling between two sheets of parchment paper.

More Sourdough Discard Recipes

If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!