Sourdough Discard Strawberry Galette

This sourdough discard strawberry galette wraps juicy, sweet strawberries in a rustic, golden pastry crust enriched with tangy discard for an extra layer of flavor. It’s an easy, free-form dessert that looks effortlessly elegant and tastes like summer in every bite.

Course Dessert, Main Course

Cuisine American

Keyword Sourdough Discard

Prep Time 30

Cook Time 40

Fermentation Time 1

Servings Galette

Calories 2801kcal

Equipment

Baking Tray

Ingredients

Pastry Crust

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)

Strawberry Filling

500 g Strawberries (fresh, sliced)
100 g White Sugar
½ Lemon (juice and zest only)

Topping

40 g Granulated Sugar
1 Egg Yolk (beaten with a splash of water)

Instructions

To Make the Pastry

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.
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.

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 dough out of the fridge and unwrap it. 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. It can get a little sticky, so don't be afraid to use flour as needed.
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 pastry, leaving plenty of the pastry to fold over.
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.
Brush the sourdough discard strawberry galette with your egg yolk mixture and sprinkle with granulated sugar.
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.

Notes

BUTTER

The butter MUST BE COLD. Frozen, grated butter is best. If you have time, grate the butter and place it into the freezer 30 minutes before you want to make the dough.

SUGAR

You can leave the sugar out if you prefer but I think you'll get a better colored crust if you leave it in.

FERMENTATION TIME

You don't have to ferment this pie crust. You can use it after it has been in the fridge for just one hour, but you will get a flakier, more flavorsome pie crust if you leave the dough in the fridge for at least 4 hours and up to 48 hours.

SOURDOUGH STARTER OR SOURDOUGH DISCARD

You can use either active, bubbly starter or sourdough discard (unfed) in this recipe. Make sure whatever you use is 100% hydration. You'll get the best results using sourdough starter that has been fed within the last 24 hours, but you can use discard that's up to a week old.

Nutrition