This Sourdough Apple Galette recipe brings together a simple apple filling and a buttery crust made with sourdough discard, all wrapped up in a beautifully rustic, free-form pie. The edges of the dough are folded casually over the apples, giving this sourdough galette its signature charm with very little fuss. It's a perfect way to use up discard and enjoy a dessert that looks impressive but feels wonderfully relaxed.
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Sourdough Discard For The Best Pastry
- Using leftover sourdough discard in your pastry recipe adds a very slight tang and makes the dough easier to handle.
- It's the perfect place for beginners to start - this dough is less likely to tear when rolled out and folds beautifully.
- The natural acidity helps create a flaky sourdough crust that stays crisp and fresh longer than standard pastry.
- For more tips on how to make an ultra-flaky crust with sourdough pie crust, see our full guide in the Sourdough Pie Crust recipe.
Ingredient Notes
Here are all the basic ingredients you will need to make this sourdough discard apple galette:
- unsalted butter: frozen for at least 1 hour before using. You will also need a little bit of melted butter for brushing the top.
- plain flour: also known as all-purpose flour.
- caster sugar: or white granulated sugar.
- salt.
- sourdough discard: 100% hydration, i.e. one that's been previously fed equal parts for water and flour.
- cold water: or cold milk.
- apples: we love Granny Smith apples or Braeburns in this recipe. If you're slicing your apples in advance, make sure to toss in some lemon juice to prevent them from browning. I don't peel my apples, but if yours have very thick skin, you may choose to do so.
- demerara sugar: or more white sugar.
- EXTRAS: Mix in some lemon zest, culinary lavender, vanilla extract or ground cinnamon. All of these make a perfect addition to this delicious French galette.
Have more apples and discard to use up? Try our Sourdough Discard Apple Fritters next! And if you don't want to turn the oven on, this Slow Cooker Sourdough Apple Cobbler is the way to go!
Step-By-Step Method
1. Freeze the butter: Place the butter in the freezer for at least 1 hour before making the pastry.
2. Mix dry ingredients: In a large mixing bowl, combine the flour, caster sugar, and salt.
3. Grate butter: Coarsely grate the frozen butter into the flour mixture and toss to coat the shreds in flour. Alternatively, pulse the flour and cubed butter in a food processor or use a pastry cutter.
4. Combine wet ingredients: In a separate bowl, whisk the sourdough starter discard with 3 tablespoons of cold water.
5. Form the dough: Add the sourdough mixture to the flour and butter. Stir with a blunt knife or fork to combine. If the dough feels dry, add ice water 1 teaspoon at a time until it comes together.
6. Lamination (optional but recommended): On a lightly floured surface, roll the dough into a rough 25x25 cm square. Fold the bottom third up and the top third down like a letter. Rotate 90°, roll out again, and repeat the folding once more.
7. Chill the dough: Flatten the dough slightly into a disk, wrap it tightly in cling film, and refrigerate for at least 4 hours or overnight.
8. Prepare the filling: In a small bowl, mix flour, brown sugar and cinnamon. Mix this with apple slices drizzled with lemon juice and vanilla bean paste, and set it aside.
9. Roll out the pastry: On a lightly floured work surface, roll the galette dough into a 40-43 cm (16-17 inch) round, about 2-3mm (⅛ inch) thick using a rolling pin. Transfer this big circle of dough to a parchment-lined baking sheet.
10. Assemble the galette: Arrange apple slices in overlapping circles, leaving a 7-8 cm (3-inch) border.
11. Fold and finish: Fold the pastry edges over the apples in a rustic, free-form fashion. Using a pastry brush, cover the apples and the top of the dough edges with melted butter and sprinkle with the demerara sugar.
12. Chill the galette: Refrigerate the assembled galette for 20-60 minutes to firm up.
13. Bake: Preheat the oven to 200°C (400°F). Bake the galette in the centre of the oven for 40-45 minutes, or until the apples are tender and the crust is deep golden brown.
14 Optional glaze: Brush the apples with sugar syrup or warmed apricot jam for shine, or serve as is.
Tips For Best Results
- Use cold butter - frozen is ideal - and work quickly so it doesn't melt before the pastry goes back into the fridge.
- This is the perfect recipe to prep in advance: make the sourdough pie dough ahead, wrap it in a piece of plastic wrap, and chill for up to 2 days or freeze for future use (up to 3 months).
- Consider making a double batch; the dough works beautifully for traditional pies, galettes (we use it in our Sourdough Strawberry Galette as well as savoury Sourdough Courgette Galette), and savoury tarts.
- Don't skip the flour and sugar mix with the apples - it's crucial since we're not blind baking, and it helps absorb juices to keep the base crisp.
Serving Suggestions
Serve your sourdough apple galette slightly warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent dessert.
For something a little more balanced, try it with a spoonful of sour cream or crème fraîche, or keep it classic with a generous pour of vanilla custard.
Storage
Store any leftover galette at room temperature in an airtight container for up to 2 days. You may reheat gently in the oven to maintain the crispness of the crust.
Recipe FAQs
Firm, tart-sweet varieties like Braeburn, Granny Smith, Pink Lady, or Honeycrisp hold their shape well and offer great flavour balance in a galette.
Combine a mixture of flour and sugar with the fruit slices - this absorbs excess juices and helps prevent a soggy crust, especially important since galettes aren't blind baked.
More Sourdough Discard Recipes
If you're looking for more creative ways to use up your discard, don't miss our sourdough apple cake and sourdough apple muffins and rich, chewy sourdough blondies - both delicious, no active starter-required bakes.
Sourdough Apple Galette (With Flaky Discard Pastry)
Equipment
- Box grater
- Baking Sheet
Ingredients
- 160 (5.64 oz) unsalted butter frozen
- 250 g (2 cups) plain flour
- 1 tablespoon caster sugar
- ½ teaspoon salt
- 100 g (½ cup) sourdough discard 100% hydration
- 3-5 tablespoon cold water
Apple Filling And Topping:
- 4-5 apples (approx 500-600g) cored and thinly sliced*
- 1 tablespoon lemon juice
- 1 teaspoon vanilla bean paste optional
- 50 g (¼ cups) light brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon flour
Egg Wash:
- 1 egg or egg yolk lightly beaten
- 1 tablespoon demerara sugar or granulated sugar
- 1 tablespoon apricot jam, sugar syrup or melted butter to brush the apples after baking for shine, optional
Instructions
Sourdough Pastry:
- Place the butter in the freezer for at least 1 hour before starting the pastry.
- In a large bowl, mix the flour, caster sugar, and salt.
- Coarsely grate the frozen butter into the flour mixture and toss to coat. Alternatively, pulse the dry ingredients and cubed frozen butter in a food processor or use a pastry cutter.
- In a separate bowl, whisk the sourdough discard with 3 tablespoons of cold water.
- Add the sourdough mixture to the flour and butter. Use a blunt knife or fork to combine. If the dough feels too dry, add cold water 1 teaspoon at a time until it comes together.
- Flatten the dough slightly into a disk, wrap it in cling film, and refrigerate for at least 4 hours or overnight.
- Roll out the pastry on a floured surface into a 40-43 cm round, about 2-3 mm (⅛-in) thick. Transfer to a parchment-lined baking sheet.
Apple Filling:
- In a small bowl, mix brown sugar, cinnamon and flour.
- Mix sliced apples with the lemon juice, vanilla bean paste (optional) and the sugar mixture.
- Arrange the apple slices on top in overlapping circles, leaving a 7-8 cm border.
- Fold the pastry edges over the apples in a rustic, free-form shape.
- Brush the pastry edges with a lightly beaten egg (or an egg yolk with a drop of water). Sprinkle demerara sugar on top.
- Refrigerate the galette for 20-30 minutes to firm up before baking.
- Preheat the oven to 200°C (400°F). Bake in the centre of the oven for 40-45 minutes, until the apples are tender and the crust is deep golden.
- Brush the apples with sugar syrup or warmed apricot jam for a glossy finish, or serve as is.
Video
Notes
Nutrition
Krystle says
This dessert is a showstopper when you bring it to the table and the pastry is so flaky. We loved it!
Claudia says
That looks beautiful! Love how you used sourdough discard for the pastry — such a clever way to make it extra flaky and full of character!
Ieva Greber says
It's my favourite way to make pastry! 🙂
Swathi says
Sourdough apple galette is delicious. I have tried it, so good, perfect flakiness.
leah says
this sourdough galette is so tasty!! love this dessert
Ieva Greber says
Thank you 🙂
nicole says
This sourdough apple galette with flaky discard pastry is amazing! such a yummy recipe.
Ieva Greber says
Thank you! 💕
Lora says
Rustic, flaky, and effortlessly charming—this galette turns sourdough discard into something special.
Ieva Greber says
Thank you so much for such a kind comment, Lora! Glad you liked it 🙂
Laurie says
The pastry is amazing! Loved this recipe! I also love that it is not too sweet. I want to make more things using the pastry dough now! Thank you! 😊
Ieva Greber says
Thank you for taking the time to leave such lovely comment - so glad you enjoyed it 🙂