Description
Using my Flaky Sourdough Pie Crust as the base for this recipe, the filling with fresh peaches, blueberries, and culinary lavender makes a truly decadent galette.
Ingredients
Sourdough Galette
- One Flaky Sourdough Pie Crust (swap the all-purpose flour for whole grain white Sonora or other whole grain wheat flour)
- 1 cup (about 150g) blueberries
- 1/2 tsp ground culinary lavender (optional)
- 5 medium peaches (about 560g), peeled
- 1 tablespoon lemon juice
- 3 tablespoons arrowroot (or cornstarch)
- 1/4 cup (30g) light brown sugar
- Scant 1/2 cup (85g) granulated sugar
Egg Wash and Sugar Sprinkle
- 1 egg, beaten
- Coarse sugar (like Demerara)
Instructions
- Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Lightly flour your bench and roll the dough out into a round shape with a 12” diameter. Try to keep the thickness as even as possible by rolling a little and then turning the disc—any areas that are significantly thinner may fall down when baking (not a huge deal).
- Once rolled out, transfer it to the prepared baking sheet with parchment paper and place it into the refrigerator to chill.
- Combine the filling ingredients in a large mixing bowl and gently stir to combine.
- Remove the chilled dough and scoop the filling into the center but maintain a 2-inch clean border of dough all around. Depending on the size of your peaches, and how far you’ve rolled out your dough, you might have some extra filling—don’t overfill the dough, or it might spill in the oven.
- Working all the way around, fold the border up and over the fruit, pressing the dough together where it overlaps to create a seal.
- Important: Place the baking sheet with the galette into the fridge for at least 15-30 minutes to firm before baking.
- Remove from refrigerator, brush the dough with the egg wash, and sprinkle liberally all over with coarse sugar.
- Bake for about 40 minutes until juices are bubbling and the crust is golden brown. Let the sourdough galette slightly cool on a wire rack.
Notes
Adjust the amount of sugar called for to your liking, and more importantly, how sweet your fruit is! I reduced the called for sugar just a bit since my peaches were incredibly ripe and sweet.