There's something undeniably satisfying about a courgette galette - especially when it starts with a flaky sourdough crust and ends with golden edges, tender courgette ribbons, and a generous blobs of whipped feta. This sourdough galette is a delicious twist on the rustic tart, combining late-summer vegetables with the unique tang of sourdough starter discard in the pastry.
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Galettes With a Sourdough Twist
A sourdough galette is the free-spirited cousin of a traditional pie. It's simpler, more forgiving, and the perfect place to use up your leftover sourdough discard. That discard not only prevents food waste, but also adds a slightly tangy flavour that balances beautifully with savoury fillings - plus, thanks to its acidity, it helps keep your galette crust tender and crisp for longer.
We love using this sourdough pie crust in both sweet and savoury galettes. If you're into simple flavours, check out our Courgette Galette with Garlic Cream Cheese, or for something sweet, our Apple Sourdough Galette and Strawberry Sourdough Galette. Whether it's ripe stone fruit or caramelised onion, this sourdough pie crust recipe adapts beautifully.
Tips for the Best Sourdough Pastry
To get that dreamy, flaky crust, here are a few tips that make a big difference:
- Start cold: Use cold butter, ice water, and even a chilled large mixing bowl if your kitchen runs warm. This keeps the butter from melting too soon in the flour mixture.
- Grate your butter: Use a box grater to grate unsalted butter straight into the flour. It distributes the fat more evenly and creates great flake.
- Measure precisely: A kitchen scale is your best friend when it comes to pastry. Measuring by weight = better results.
- Chill the dough: Wrap your galette dough tightly in plastic wrap and chill for at least 4 hours. This helps relax the gluten and keeps the pastry tender.
- Roll smart: No need to roll the dough on a lightly floured surface. Roll the dough directly onto parchment paper, cut to the size of your tray. That way, you can transfer it stress-free.
- Add a little sugar: Even for savoury galettes, a spoonful of organic cane sugar helps the pastry achieve that golden brown hue.
- Brush it right: Use a pastry brush to apply egg wash (or milk) to the edges of the dough. This adds colour and gloss.
- Handle gently: Don't overmix or overwork the pastry dough. A light hand is key for a buttery crust.
- Rechill if needed: If your pastry warms up while assembling, pop it back in the fridge for 15 minutes. Cold dough = crispier, flakier pastry.
Looking for a tart without the crust? Try Tuscan Sourdough Scarpaccia - it's a thin courgette and onion tart baked in the oven!
Serving Suggestions
This courgette galette makes a standout centrepiece for lunch or a park picnic, especially in late summer when there's a glut of courgettes. Serve warm or at room temperature, paired with:
- A big green salad and a drizzle of balsamic vinegar
- A glass of chilled white wine or elderflower spritz
- Extra whipped feta on the side (no one ever minds)
Storage and Reheating
This galette keeps surprisingly well, thanks again to that magic sourdough base:
- Fridge: Store leftovers in an airtight container or wrapped in cling film for up to 3 days.
- Reheating: Warm slices on a baking sheet in a hot oven (about 180°C/350°F) for 10-12 minutes until the galette crust crisps up again.
- Freezer: Freeze unbaked dough wrapped tightly in plastic wrap and foil for up to 2 months.
Avoid the microwave-it'll make the flaky pastry go soft.
More Sourdough Discard Recipes
Using your own sourdough starter opens up a world of possibilities, beyond sourdough bread. Explore our collection of favourite sourdough discard recipes, from sweet bakes like sourdough carrot cupcakes to savoury favourites like our sourdough crackers or sourdough Yorkshire puddings.
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Courgette Ribbon Sourdough Galette With Whipped Feta
Equipment
- Box grater
- Vegetable Peeler or Ribbon Spiraliser
- Food Processor or Powerful Smoothie Maker
Ingredients
- 160 g (5.64 oz) unsalted butter frozen
- 250 g (2 cups) plain flour all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar optional
- 100 g (½ cups) sourdough discard 100% hydration, fridge cold
- 3-5 tablespoon cold water
Topping:
- 2-3 tablespoon caramelised onion chutney
- 500 g (1.1 lb) courgettes
- 100 g feta crumbled
- 2 tablespoon Greek yoghurt
- 5 g (a handful) basil
- 1 small garlic clove roughly chopped
- ¼ teaspoon smoked paprika
- 1 teaspoon olive oil
For Galette Edges:
- 1 tablespoon milk or 1 beaten egg for brushing edges
- nigella seeds grated parmesan or nothing, for sprinkling.
Instructions
Sourdough Galette Dough:
- Weigh out and place the butter in the freezer 1 hour before you start making the pastry. When the butter is frozen, start mixing your dry ingredients.
- In a large mixing bowl, place the flour, salt and sugar, if using, and mix to combine. Coarsely grate your frozen butter into the flour mixture and toss together to coat the butter pieces.
- In a separate bowl, whisk together the sourdough discard with three tablespoons of ice water (reserve the rest of the water for later, should your dough be a bit too dry).
- Add the sourdough mixture to the flour and, using a blunt knife or a fork, work it in to form a dough. If your pastry is too dry, add a little water (1 teaspoon at a time) and knead just enough to bring the pastry dough together.
- Flatten the pastry, wrap it tightly in cling wrap and chill for 4 hours (or overnight).
Prepare the Toppings:
- In the meantime, using a potato peeler or a spiraliser with a ribbon attachment, cut your courgette into ribbons. Leave out the middle of the courgette with all the seeds (the core is very soft and will add too much moisture to the tart, making the pastry soggy).
- To make whipped feta, place the yoghurt, crumbled feta, smoked paprika, basil, olive oil and garlic (if using) into a food processor and whizz to a paste.
Assemble and Bake:
- Preheat the oven to 190°C (375°F).
- On a large sheet of parchment paper dusted with flour, roll the chilled pastry out into a rough rectangle, measuring about 40x30cm (about 2-3mm thick). We like making it rectangular, but feel free to make it traditionally round.
- Carefully spread the red onion chutney, avoiding about 5cm (2in) border.
- Pile the courgette ribbons on top, spoon blobs of whipped feta across the top and season with a little salt and black pepper.
- Fold the sides of the sourdough pastry over the filling and brush with a little milk or egg wash, and scatter some nigella seeds or grated parmesan cheese on the pastry edge (optional)
- Slide the parchment paper with the galette onto a baking sheet, and bake for 30-35 minutes.
- Leave the galette to cool down and firm up for 10 minutes before slicing.
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