Sourdough Peach Galette
This sourdough peach galette has a flaky sourdough crust filled with juicy peaches, honey, and fresh thyme for an easy summer dessert.
Servings: 8 servings
Calories: 226kcal
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
Recipe Tips
- 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
Serving: 1slice | Calories: 226kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 217mg | Potassium: 93mg | Fiber: 1g | Sugar: 11g | Vitamin A: 567IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
