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Whole Grain Peach, Blueberry and Lavender Sourdough Galette

Whole Grain Peach, Blueberry and Lavender Sourdough Galette

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 galette
  • Category: Pie
  • Cuisine: American


Using the sourdough starter discard pie/galette crust above, with fresh peaches, blueberries, and culinary lavender makes a truly decadent galette.


  • One half Sourdough Pie Crust (above)
  • 1 cup (about 150g) blueberries
  • 1/2 tsp ground culinary lavender
  • 5 medium peaches (about 560g), peeled
  • 1 tablespoon lemon juice
  • 3 tablespoons arrowroot
  • 1/4 cup (30g) light brown sugar
  • Scant 1/2 cup (85g) granulated sugar
  • 1 egg, beaten (for egg wash)
  • Coarse sugar (like Demerara) for coating


  1. Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. 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).
  3. Once rolled out, transfer to the prepared baking sheet with parchment paper and place it into the refrigerator to chill.
  4. Combine the filling ingredients in a large mixing bowl and gently stir to combine.
  5. Remove the chilled dough and scoop the filling into the center but maintain a 2” 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.
  6. Working all the way around, fold the border up and over the fruit, pressing the dough together where it overlaps to create a seal.
  7. Place the baking sheet with galette into the fridge for at least 15-30 minutes (important!) to firm up before baking.
  8. Remove from refrigerator, brush the dough with the egg wash and sprinkle liberally all over with coarse sugar.
  9. Bake for about 40 minutes until juices are bubbling and the crust is a nice dark brown. Let cool on a wire rack until safe to eat, but eat when still warm.


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.