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Sourdough Apple Galette with ice cream with one slice cut.

Sourdough Apple Galette (With Flaky Discard Pastry)

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.
5 from 7 votes
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling: 4 hours
Total Time 5 hours 25 minutes
Course Dessert
Cuisine French, Sourdough, Worldwide
Servings 6 -8 portions
Calories 458 kcal

Equipment

Ingredients
 
 

  • 160 unsalted butter frozen
  • 250 g plain flour
  • 1 tablespoon caster sugar
  • ½ teaspoon salt
  • 100 g 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 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

*If your apples have a very thick skin, you may peel them, I find it unnecessary in most cases. 

Nutrition

Calories: 458kcalCarbohydrates: 56gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 62mgSodium: 214mgPotassium: 152mgFiber: 3gSugar: 18gVitamin A: 774IUVitamin C: 4mgCalcium: 20mgIron: 2mg
Keyword Sourdough Apple Galette, Sourdough Discard Galette, Sourdough Galette
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