Name: Sourdough Discard Strawberry Galette
Prep time: 30 min
Cook time: 40 min
Ingredients: 125 g All Purpose Flour; 3 g Salt; 115 g Unsalted Butter ((must be COLD)); 100 g Sourdough Starter ((or Sourdough Discard)); 5 g White Vinegar ((or Apple Cider Vinegar)); 500 g Strawberries ((fresh, sliced)); 100 g White Sugar; 1/2 Lemon ((juice and zest only)); 40 g Granulated Sugar; 1 Egg Yolk ((beaten with a splash of water))

If you’ve got sourdough discard sitting in your fridge and strawberries on your counter, this galette is the answer. It’s a simple, rustic tart that comes together without much fuss—just buttery pastry, ripe fruit, and the subtle tang of sourdough to round it all out.

Whether you’re baking for guests or just want a cozy treat with your afternoon tea, this recipe is the kind of low-effort, high-reward baking we all need more of. Serve it warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream. It’s pure strawberry bliss either way.

A sourdough strawberry galette topped with vanilla ice cream. There is a pretty cake slice sitting alongside the galette and a slice has been placed on a white plate and drizzled with strawberry sauce.

I created this easy sourdough starter discard recipe using my sourdough pie crust - so you're guaranteed it works! You can even double the recipe for 2 beautiful big sourdough strawberry galettes, or make a tonne of smaller ones if you prefer individual serves!

If you love sourdough discard desserts, then make sure you check out this sourdough discard carrot cake and this sourdough discard strawberry cake.

Why You'll Love This Recipe!

Perfect use for discard – It transforms your sourdough leftovers into a stunning dessert, reducing food waste while adding unique flavor. It's the perfect ending to easy summer dinners (check out some of my fave summer sourdough dinners here).

Easy and forgiving – No special pans or skills required—just roll, fill, and fold! It's like making a free-form pie crust without all the stress! And the rough edges crisp up so well in the oven, making this sourdough dessert even better!

Bursting with flavor – The strawberries get all jammy in the oven, and the sourdough pastry adds a subtle tang that makes each bite pop.

A vertical photo of a sourdough discard strawberry galette brimming with red strawberries. A slice has been taken out of the galette, but is still sitting on the plate. There is a bowl of vanilla ice cream sitting on a pink linen napkin above the galette and a small jar of strawberry sauce.

Ingredients

All Purpose Flour
Salt
Unsalted Butter - you want to use cold butter for this recipe. I have specified unsalted butter, but let's be honest, I use salted butter!
Sourdough Discard - you can use sourdough discard or sourdough starter to create the easy sourdough pastry crust for this galette. It really doesn't matter which you use, it won't affect the final outcome of the pastry.
White Vinegar - you can use apple cider vinegar as an alternative if you prefer.
Strawberries - fresh strawberries, thinly sliced, form the fruit filling of this delicious strawberry sourdough galette.
Sugar - You'll need some fine white sugar to create the strawberry filling (caster sugar, powdered sugar or just fine white sugar is fine). You'll also need some granulated sugar or turbinado sugar to sprinkle on the finished pastry.
Lemon - I've used half a lemon, taking just the lemon juice and lemon zest to brighten the galette filling. The lemon juice also helps the strawberries to retain their beautiful rich red color during baking.
Egg yolk - I've used a beautiful yellow egg yolk mixed with a splash of water to create a golden egg wash that, along with a sprinkling of granulated sugar, elevates this sourdough discard strawberry galette to expert level!

How To Make a Strawberry Sourdough Galette

This sourdough discard strawberry galette is oh so easy! I have taken my sourdough pie crust recipe and made it even simpler by mixing it using a food processor! There are still instructions for creating the pastry by hand though. No matter which method you use, you're sure to get a golden brown galette with a flaky crust and sweet, jammy strawberry filling.

Making The Pastry (Galette Crust)

Place all of the pastry ingredients into a food processor and blitz until the ingredients look like wet sand or bread crumbs. The butter should be blitzed all through the flour. Alternatively, if you don't want to make the sourdough discard pastry using a food processor, you can use an alternative method which involves rubbing grated butter through the flour. You can see the process of doing this by visiting my sourdough pie crust recipe which shows you the whole process by hand.

Tip the rough dough out onto the counter and bring it together into a ball. Wrap the ball of pastry dough in parchment paper and squash it down into a disc shape. Place the wrapped disc into a zip loc bag and place into the fridge.

Leave the dough a minimum of one hour to fully hydrate and become cold. You can leave the dough in the fridge for up to 48 hours before you use it.

To Make The Strawberry Filling

Place the fresh, sliced strawberries in a bowl and add the zest and juice of half a lemon. Toss the strawberries through the lemon juice and then add the white sugar and ensure all of the strawberries are coated.

Allow this to sit for a minimum of 10 minutes to allow the strawberries to become marinated and some of their juice to leech out.

A series of 3 photos that shows the process of adding the sugar to the strawberries and allowing them to marinate.

Assembling the Galette

Preheat your oven to 200C (390F) and line a baking tray with parchment paper.

When you are ready to make the sourdough strawberry galette take the chilled dough out of the fridge and unwrap it onto a clean work surface. Dust the dough lightly with flour and use a rolling pin to roll the dough out into a rough circle. You want the dough to be around ¼ thick (around ½ cm). It can get a little sticky, so don't be afraid to use flour as needed.

Sourdough discard strawberry galette crust rolled out into a rough circle.

Transfer the pastry to a baking sheet lined with parchment paper (it's ok if it overhangs the tray as you're going to fold it in).

Take the strawberries and pour off as much of the juice as you can. Save the juice in a small jar, you can use this to drizzle over the galette once it's baked.

Now take the strawberries and scatter them over the centre of the dough, leaving plenty of the pastry to fold over.

Sourdough strawberry galette with the strawberry filling at the centre, but the pastry has not been folded up yet, so it's sitting open on the baking tray.

Now, fold the edges of the pastry in until you have a rough circle with a pastry edge, but you can still see the strawberries in the centre.

Use a pastry brush to brush the edges of the dough with your egg yolk mixture and sprinkle with granulated sugar. My egg yolk is super yellow in this photo, my chickens are very happy!

Sourdough strawberry galette that has been folded up and egg washed, as well as sprinkled with granulated sugar. The egg yolk is very yellow because it's from a backyard chicken.

Bake the sourdough strawberry galette at 200C (390F) for 30 to 40 minutes, or until the pastry is golden brown and the strawberries are thick and jammy.

A sourdough discard strawberry galette that has just been baked and removed from the oven. The pastry is golden brown and the strawberries in the centre are red and jammy.

Recipe Tips

Strawberries contain an acid called anthocyanin which is not heat stable. Adding lemon juice to the strawberry filling helps keep them vibrant and red while baking at higher temperatures.
Don't let the rough edges of your pastry scare you! This easy dessert is meant to look rustic. And those rough edges become flaky and delicious in the oven.

Flavor Variations

I absolutely LOVE making this sourdough galette with summer ripe strawberries, it's just so good! But you really can use any fruit of choice. Peaches, plums, blueberries, raspberries or cranberries all work really well and can be used to replace the strawberries if you want to. Work with whatever seasonal fruits you have available.

How To Store + Freeze

This easy sourdough discard strawberry galette is a recipe that you would generally assemble and bake right before you're ready to eat it. It's really best served warm and fresh. With that being said, you can refrigerate this sourdough galette and serve it cold (perfect for a hot summers day).

I don't recommend freezing this recipe, although the pastry can be frozen and used at a later date.