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A slice of sourdough galette with fresh strawberries being taken out on a wooden board.

Sweet Sourdough Galette With Fresh Strawberries

The great thing about a Sourdough Galette With Strawberries is how rustic and relaxed it is — no faffy edges, no pie dish, just a flaky galette crust wrapped around juicy fruit. This free-form pie starts with our sourdough pie crust recipe, giving it extra flavour and the perfect crisp bite. It's simple, summery baking at its best.
5 from 4 votes
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Prep Time 45 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Course Dessert
Cuisine French, Worldwide
Servings 8 portions
Calories 318 kcal

Equipment

Ingredients
  

Sourdough Pastry:

  • 160 g unsalted butter frozen
  • 250 g plain flour all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon caster/ granulated sugar
  • 100 g sourdough discard 100% hydration fridge cold
  • 3-5 tablespoon cold water

Filling:

  • 450 g fresh strawberries sliced
  • 1-2 tablespoon granulated sugar or caster sugar
  • 1 tablespoon lemon juice
  • 1 ½ tablespoon cornstarch

Egg Wash:

  • 1 egg
  • 1 tablespoon demerara or turbinado sugar

Instructions
 

Sourdough Pastry:

  • 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, and mix to combine. Coarsely grate your frozen butter into the flour mixture and toss together to coat the butter pieces.
  • Alternatively: you may use a food processor. Simply place your dry ingredients and cubes of frozen butter into the food processor and pulse. Another way to cut the butter in the flour is by using a pastry blender (pastry cutter).
  • 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 film (plastic wrap) and chill for 4 hours (or overnight).

Strawberry Filling:

  • In a large bowl, gently mix the strawberries, sugar, lemon juice, and cornflour. Set it aside for about 10-15 minutes, while you roll out the pastry.

Assemble:

  • 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 circle, measuring about 35cm in diameter (about 3mm thick).
  • See notes below regarding preventing soggy pastry!
    Spread the strawberry filling in the centre of the pastry, leaving about 5cm (2in) edge.
  • Fold the sides of the sourdough pastry over the filling and brush with a beaten egg. Sprinkle demerara or turbinado sugar all over the pastry edge.
  • Slide the parchment paper with the galette onto a baking sheet, and bake for 40-45 minutes.
  • Leave the galette to cool down and firm up for 10 minutes before serving.

Notes

TIPS FOR AVOIDING SOGGY PASTRY:
  • Add cornflour to the fruit filling to help soak up juice.
  • For extra insurance, brush the base with a little egg white.
  • Then sprinkle over some crushed plain dry biscuits, crackers, or breadcrumbs before piling in the fruit.

Nutrition

Calories: 318kcalCarbohydrates: 37gProtein: 5gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 63mgSodium: 157mgPotassium: 134mgFiber: 2gSugar: 7gVitamin A: 536IUVitamin C: 34mgCalcium: 22mgIron: 2mg
Keyword Sourdough Discard Galette, Sourdough Galette, Sourdough Galette Pastry, Sourdough Strawberry Galette, Strawberry Sourdough Galette, Sweet Sourdough Galette
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