Blueberry & Plum Galette with Sourdough Discard
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.
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.