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This sourdough peach galette is a beautiful way to enjoy fresh peaches during peach season. The flaky homemade sourdough pie crust pairs perfectly with juicy peaches, honey, and optional fresh thyme for a simple summer dessert.
Galettes (like this sourdough blueberry galette and sourdough strawberry galette) are some of my favorite fruit desserts because they don’t have to look perfect.
Simply fold the dough over the filling, bake until golden, and you’ll have an impressive dessert without the extra work of making a pie. That’s the beauty of a fruit galette. Add a scoop of homemade vanilla ice cream to make it extra special!
If you enjoy baking with seasonal fruit and sourdough discard, be sure to try this Sourdough Peach Cobbler, Sourdough Mixed Berry Cobbler, or Sourdough Strawberry Cake.
Why You’ll Love Sourdough Peach Galette
- Uses sourdough discard: A delicious way to use extra discard.
- Rustic and simple: No pie pan or fancy crimping required.
- Perfect for summer: Fresh peaches shine in this easy dessert.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
For the Sourdough Crust
- Cold butter – Creates a flaky, tender crust.
- Sourdough discard – Adds subtle tang and great texture. Here’s how to make sourdough starter if you need one. You can also use active starter.
- All-purpose flour – Forms the base of the dough.
- Sugar and salt – Balance the flavor.
For the Filling
- Fresh peaches – Ripe but still slightly firm peaches work best.
- Honey – Adds natural sweetness.
- Fresh thyme – This optional ingredient gives the filling a light herbal flavor.
- Lemon juice and zest – Add to the fresh flavor.
- Cornstarch – Thickens the juices as the galette bakes. You can also use arrowroot powder.
How to Make Sourdough Peach Galette
Here are the step-by-step instructions for making this Sourdough Peach Galette. For complete instructions, see the recipe card below.
Step 1: In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes.
Step 2: Work the butter into the flour with your fingertips or a pastry cutter until coarse crumbs form.
Step 3: Stir in the cold sourdough discard.
Step 4: Mix until a shaggy dough comes together.
Step 5: Shape the dough into a disk, wrap it with plastic wrap, and refrigerate for at least 30 minutes.
Step 6: (Photo 7) In a bowl, combine the sliced peaches, honey, lemon juice, lemon zest, vanilla, and salt. Let the peaches sit for 10–15 minutes to release some of their juices. Sprinkle the cornstarch over the peaches and gently toss to coat. Stir in the fresh thyme leaves.
Step 8: Preheat the oven to 375°F. Roll the chilled pie dough into a 12-inch circle (Photo 6) on a lightly floured sheet of parchment paper.
Using a slotted spoon, arrange the peach mixture in the center of the dough, leaving about a 2-inch border. Leave any excess juices behind (Photo 8).
Step 9: Fold the edges of the dough over the filling, pleating as you go to create a rustic edge.
Step 10: Brush the crust with beaten egg and sprinkle with turbinado sugar, if using.
Step 11: Transfer the parchment and dough to a baking sheet.
Step 12: Bake for 35–40 minutes, until the crust is deep golden brown and the filling is bubbling.
Let the galette cool for several minutes before slicing so the filling can set.
Serve warm or at room temperature with whipped cream, mascarpone, or a scoop of ice cream.
Recipe Tips
- Choose ripe but firm peaches for the best texture.
- Keep the butter and dough cold for a flaky crust.
- Use a slotted spoon when adding the filling to avoid excess liquid.
- Leave a full 2-inch border to help contain the filling.
- Don’t skip the chilling time for the crust.
How to Store
- Store leftover galette covered in the refrigerator for up to 3 days.
- To reheat, warm it in a 325–350°F oven for 10–15 minutes to crisp the crust. Avoid microwaving if possible, as it can soften the pastry.
Frequently Asked Questions
Yes, but for best results they should be fully thawed, well-drained, and gently patted dry before using. Frozen peaches release more moisture than fresh, which can lead to a softer crust or excess juices. You may increase the cornstarch slightly (by 1–2 teaspoons) if needed.
No, peeling is not necessary. The skins soften as the galette bakes and add color and structure to the filling. If you prefer a smoother texture, you can peel them, but it’s not required.
Yes. The sourdough crust can be made up to 2 days in advance and stored in the refrigerator, or frozen for up to 1 month. Let frozen dough thaw overnight in the refrigerator before rolling out.
A small amount of bubbling is normal, but excessive leaking usually means the crust wasn’t sealed well or the border was too narrow. Be sure to leave a full 2-inch edge and gently press the pleats together to create a contained “rim” for the filling.
Yes. Thyme adds a subtle herbal note that balances the sweetness, but it can be replaced with basil or lemon balm for a different flavor profile. You can also omit it entirely for a more classic peach galette.
Yes. You can assemble the galette and refrigerate it for a few hours before baking, or bake it earlier in the day and serve at room temperature. It’s best the day it’s made, but still very good the next day.
More Sourdough Dessert Recipes
- Sourdough Strawberry Cake
- Sourdough Lemon Bars
- Sourdough Carrot Cake Bars
- Brown Butter Sourdough Chocolate Chip Cookies
- Sourdough Apple Cider Donuts
If you make this sourdough peach galette recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Sourdough Peach Galette
Ingredients
For the Sourdough Crust:
- 105 grams all-purpose flour, 3/4 cup
- 10 grams sugar, 2 1/2 teaspoons
- 1/4 teaspoon sea salt
- 116 grams cold butter, cubed, 1/2 cup, or 1 stick
- 120 grams cold sourdough discard (from the fridge), 1/2 cup
For the Filling:
- 400 grams ripe peaches, about 3–4 medium, thinly sliced
- 40 grams honey or maple syrup, 2 tablespoons
- 15 grams lemon juice, 1 tablespoon
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1 tablespoon cornstarch or arrowroot powder
- 1 teaspoon fresh thyme leaves, plus more for garnish, optional
For the Egg Wash/Sugar Edge (optional):
- 1 egg, lightly beaten
- 1 tablespoon turbinado sugar
Garnish/Serving Suggestions:
- Fresh thyme sprigs
- Honey drizzle
- Whipped mascarpone, whipped cream or vanilla ice cream
Instructions
- Make the Sourdough Crust: In a mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and coat it in the flour. Pinch and flatten the butter into the flour mixture to create coarse crumbs (or use a pastry cutter). Keep the butter cold while working. If needed, place the mixture in the freezer briefly to chill.
- Add the sourdough starter and mix just until a rough dough forms. Dump the dough onto parchment paper, shape into a disc, wrap, and chill for at least 30 minutes.
- Prepare the Filling: In a bowl, toss peach slices with honey, lemon juice, lemon zest, vanilla, and salt. Let sit for 10–15 minutes to release juices. Sprinkle with cornstarch and toss gently to coat. Stir in thyme leaves.
- Assemble the Galette: Preheat the oven to 375°F (190°C). Roll out the chilled dough on lightly floured parchment into a 12-inch circle. Transfer parchment and dough to a baking sheet.
- Using a slotted spoon, place the peach filling in the center, leaving a 2-inch border. Discard excess juice. Fold dough edges over the filling, pleating and pinching the dough together as needed. Any juices will escape through any breaks in the crust, so try your best to make a crust container. Brush the crust with egg wash and sprinkle with turbinado sugar.
- Bake: Bake for 35–40 minutes, or until the crust is golden and the filling is bubbling. Let cool slightly before serving so the juices can set up a bit.
- Serve: Drizzle with honey, and garnish with thyme sprigs. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Notes
- Choose ripe but firm peaches for the best texture.
- Peeling the peaches is not necessary. The skins soften as the galette bakes and add color and structure to the filling. If you prefer a smoother texture, you can peel them, but it’s not required.
- Keep the butter and dough cold for a flaky crust.
- Use a slotted spoon when adding the filling to avoid excess liquid.
- Leave a full 2-inch border to help contain the filling.
- Don’t skip the chilling time for the crust.
- Frozen peaches can be used, but for best results they should be fully thawed, well-drained, and gently patted dry before using. Frozen peaches release more moisture than fresh, which can lead to a softer crust or excess juices. You may increase the cornstarch slightly (by 1–2 teaspoons) if needed.
- Thyme may be omitted if you don’t have any. Or, you can substitute basil or lemon balm for a different flavor profile
- The sourdough crust can be made up to 2 days in advance and stored in the refrigerator, or frozen for up to 1 month. Let frozen dough thaw overnight in the refrigerator before rolling out.
- You can assemble the galette and refrigerate it for a few hours before baking, or bake it earlier in the day and serve at room temperature. It’s best the day it’s made, but still very good the next day.
- Store leftover galette covered in the refrigerator for up to 3 days.
- To reheat, warm it in a 325–350°F oven for 10–15 minutes to crisp the crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
