Easy fruit galette with sourdough discard

If you know me even a tiny bit, you might know that I hate waste. And especially food waste breaks my heart. That’s how I grew up, seeing my parents trying to use every single bit of food, minimizing the waste. There were probably different reasons for them than there are for me now, but I am grateful to have been raised in this spirit. And that is because now, more than ever, it’s key that every single one of us shows consideration for nature and try as much as possible to reduce, reuse and recycle. And even small things matter. Like for example using your sourdough discard in pancakes, crepes or fruit galette.

Sourdough discard

When growing a sourdough starter, it goes kind of against the ‘no waste’ principle if you want to get a happy strong starter. Since you always have to discharge a part of it before feeding with fresh water and flour, once you’re onboard the sourdough journey you have to accept that you’ll be throwing out a little bit every day. Or you can do just like me, don’t accept it and figure out different ways to use the sourdough discard. I first started making sourdough crumpets, then I tried using the discharge in pancakes or crepes. This time I just threw a couple tablespoons in a pie crust. And it really pimped up the taste of this fruit galette.

Don’t worry if you don’t have sourdough at home, you can just use yogurt instead. Or simply water if you prefer a milder taste in the crust of your fruit galette.

But if you’re considering growing your own sourdough starter, you might want to check out my step-by-step guide on how to get started.

Here’s the detailed recipe for this galette with sourdough discard. Or you can jump straight to the recipe card, if you prefer.

Galette/ pie crust:

• 125 g white wheat flour
• 1 tbsp brown sugar
• 1 pinch of salt
• 90g cold butter (salted)
• 2 tbsp sourdough discard (can be replaced with yoghurt or creme fraiche or simply water)
• 1 tsp vanilla extract

Fruit filling:

• 2 cups fruit – just use what you have at home – I used a handful of strawberries I had in the freezer, half a cup blueberries and about 3 plums cut into slices
• 1-2 tsp cornstarch
• 1 tbsp brown sugar

Extra:

• 1 egg
• 1 tbsp milk (can be substituted with water)
• *spices, if you like things spiced up a bit and depending on the fruit you’re using – ex. cinnamon for apple and pear, nutmeg and/or ginger for orange

• food processor – easier with it, but not essential
• cling film
• rolling pin
• brush
• baking paper and tray

1. In a food processor place the flour, sugar, salt and the cold butter diced. Pulse a few times until it all becomes crumbly and you can’t spot any butter chunks. Add the 2 tablespoons of sourdough discharge/ sour cream/ creme fraiche/ yoghurt/ water and 1 tsp of vanilla extract. Then mix on low-medium speed until clumps start forming. Stop the processor and grab a little of the mixture between your fingers and press it. If it holds together, it’s ready. If it feels too dry and it won’t hold together, just add an extra teaspoon of the liquid you are using. Take it little by little, one teaspoon at a time, mixing and checking again if it holds together.

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1. If you don’t have a food processor, this can also be done by hand. In a bowl whisk flour, sugar and salt first, then add the cold butter cubes and coat them with flour. Then rub the butter chunks between your fingers with flour, just until you get a crumbly consistency. You have to be quick, not to overheat the butter. Add the 2 tablespoons of sourdough discharge/ sour cream/ creme fraiche/ yogurt/ water and 1 tsp of vanilla extract. Then mix with a dough scraper or a palette or a knife, with cutting movements, first in one direction, then perpendicularly, until well distributed. You don’t want the warmth of your hands in there, that will make the butter melt and the mass become sticky and too soft. Grab a little of the mixture between your fingers and press it. If it holds together into a homogeneous mass, it’s ready. If it feels too dry and it won’t hold together, just add an extra teaspoon of the liquid you are using. Take it little by little, one teaspoon at a time, mixing the same way as before and checking again if it holds together.
2. Turn the mixture on to your working table and press it all together into a ball. Do not knead, just make sure you have put it all together into a homogeneous dough ball. Grab some cling film, place the dough ball on the plastic film and press it down a bit, so you get a thick circle of dough. I find it easier to roll afterwards. Wrap the dough and let it rest in the fridge for at least 30 min.
3. If the dough has been lying for more than 1 hour in the fridge, take it out and give it 10-20 minutes on the counter before starting rolling it out. In the meantime turn on the oven and set it at 200 C. In a bowl mix the fruits (whole or chunks/slices, depending on the fruit). If you’re using frozen fruits, make sure you thaw them beforehand. Let them rest in a sieve, as you don’t want all that water in your fruit galette. Add 1 tsp of cornstarch (or 2 if you’re only using very juicy fruits such as strawberries and raspberries or oranges) and 1 tbsp of sugar. You can leave sugar out of you’re using very sweet fruit like for example pears, apricots and peaches. Or you can add extra if you’re more on the sweet side and the fruits are a bit tangy on their own. Add also the spices if you’d like to use any. Let them sit while you take care of the dough.
4. Turn the dough on your well floured working surface, and roll it out with a rolling pin. Make sure you rotate 90 degrees every now and then. That will help you get a more or less round shape and you also prevent the dough from sticking to your bench. I try to add extra flour underneath every now and then, and also on top of it or on the rolling pin. It will crack toward the edges, but that is fine, no worries. Roll it out until it is about half a centimeter thick, then move on a baking sheet.
5. Prep your egg wash by mixing one egg with 1 tbsp milk or water with a fork. Then use a brush to distribute on the dough surface. That will help create a barrier between the juices of the fruit and the dough so it won’t get soggy when baking. I then place the dough sheet for 10 min in the fridge, so the egg wash dries out a bit and it really gets the desired effect. After the 10 min, move it back on your working table. You can use a cutting board, or the back of a tray to move the rolled piece of dough around. Place all the fruits in the middle of the dough, leaving the edges uncovered. At least 5 cm to the edge should be uncovered by fruit – it’s up to you how you like it, with more of the crispy crust or more exposed juicy fruits. Level the fruits a bit, then start folding the edges onto the fruits. You will get a more or less hexagonal shape and it will have a very rustic look – that’s how it’s supposed to be and that’s the beauty of it.
6. Egg wash the crust edges (you can even sprinkle some sugar on them if you’d like). Transfer to the baking tray and bake it in the oven at 200C (without fan) for 35-40 minutes, or until the crust looks golden and the fruits are bubbling into their own yummy juices. There will be juice escaping from your galette, no need to worry about that.
7. Take the fruit galette out of the oven, and let it rest for about 10 minutes. Move it on a cutting board or a serving tray so you don’t scratch your baking tray when slicing. Serve it warm with some vanilla ice cream, or a blob of creme fraiche or Greek yogurt and fresh mint on top.

Notes

***This fruit galette recipe can easily be adapted into a no-sugar one for your kids – just remove the sugar in both the pie crust and in the fruits mix. But make sure you try using some sweeter fruits, like for example some pears and sweet apples.

Happy baking & enjoy!

Blueberry & Plum Galette with Sourdough Discard

Ioana

Add sourdough discard to your fruit galette crust for a deeper taste. Follow this step-by-step recipe bellow to fix yourself a quick and yummy dessert.

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Prep Time 20 mins

Cook Time 40 mins

Resting time 40 mins

Total Time 1 hr 40 mins

Course Dessert

Servings 6 slices

Equipment

• food processor
• Rolling Pin
• pastry brush

Ingredients

  

The crust

• 125 g all-purpose flour (or a mix white & whole grain)
• 1 tbsp brown sugar
• 1 pinch salt
• 90 g cold butter (I use salted)
• 2-3 tbsp sourdough discard
• 1 tsp vanilla extract

The filling

• 1/2 cup blueberries (if frozen, thaw before using)
• 1 1/2 cup plums (pitted and sliced, if frozen, thaw before using)
• 1-2 tsp cornstarch

Extra

• 1 egg (for egg wash)
• 1 tbsp milk (or water)
• ice cream/ creme fraice/ Greek yogurt (for serving)

Instructions

 

• In a food processor place the flour, sugar, salt and the cold butter diced. Pulse a few times until it all becomes crumbly and you can’t spot any butter chunks. Add 2 tbsp of sourdough discharge and 1 tsp of vanilla extract, then pulse a few more times until clumps start forming. Grab a little of the mixture between your fingers and press it – if it holds together, it’s ready. If not, add an extra tbsp of sourdough discard and pulse again until it holds sticks together when pushed between fingers.
• Turn the mixture on to your working table and press it all together into a ball. Do not knead, just make sure you have put it all together into a homogeneous dough ball. Form it into a thick circle of dough and wrap it into cling film. Let it rest in the fridge for at least 30 min.
• If the dough has been lying for more than 1 hour in the fridge, take it out and give it 10-20 minutes on the counter before starting rolling it out. In the meantime turn the oven on at 200 C. In a bowl mix the fruits. If you’re using frozen fruits, make sure you have thawed them beforehand and let them rest in a sieve, as you don’t want all that water in your fruit galette. Add 1 tsp cornstarch (or 2 if you’re only using very juicy fruits such as strawberries, raspberries or oranges) and 1 tbsp sugar. Stir with a tablespoon and set aside.
• Turn the dough on your well floured working surface, and roll into a sheet about 5mm thick. It will crack toward the edges, that is ok. Transfer on a baking sheet.
• Prep your egg wash by lightly beating one egg with 1 tbsp milk with a fork. Brush the center part of your dough sheet with the egg wash to create a barrier between the juices of the fruit and the dough so it won’t get soggy when baking. Place the dough sheet for 10 min in the fridge, so the egg wash dries out a bit and get you the desired effect. Remove from fridge, place all the fruits in the middle of the dough, leaving the edges uncovered. At least 5 cm to the edge should be uncovered by fruit – it’s up to you how you like it, with more of the crispy crust or more exposed juicy fruits. Level the fruits a bit, then start folding the edges towards the center.
• Egg wash the crust edges (sprinkle some sugar on them if you’d like), transfer to the baking tray and bake it in the oven at 200C (no fan) for 35-40 minutes, or until the crust looks golden and the fruits and the juices are bubbling.
• Take the fruit galette out of the oven and let rest for about 10 minutes. Slice and serve it warm with vanilla ice cream, or a blob of creme fraiche or Greek yogurt and fresh mint on top.

Notes

*If you don’t have sourdough discard, just replace it with creme fraiche, yogurt or cold water.

**Use any fruit you have at hand, 2 cups in total. Adjust sugar and cornstarch quantity depending on the fruit.

***You can even add spices to the filling, for example cinnamon/cardamon for apple and pear, nutmeg and/or ginger for orange.

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