Sourdough berry galette. This rustic dessert features a refreshing medley of seasonal berries nestled in a flaky, buttery sourdough crust. The natural tartness of the berries beautifully complements the depth of the sourdough, creating a balanced flavor profile that’s both invigorating and satisfying. Each bite offers a perfect blend of textures: the crisp, golden crust giving way to the juicy, vibrant filling.
Perfect for summer gatherings or a special brunch, this galette is a seasonal favorite that showcases the best of what the berry harvest has to offer. Its simplicity and elegance make it an impressive yet approachable dish for both novice and experienced bakers. Enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence!
What is a galette?
A galette is a rustic, free-form pastry originating from France, characterized by its simplicity and versatility. Unlike a traditional pie, a galette is made by folding the edges of the dough over the filling, creating a flat, open-faced tart. This technique allows the filling, whether sweet or savory, to shine through with an appealing, casual elegance.
Galettes are beloved for their ease of preparation and their ability to highlight seasonal ingredients. They stem from French cuisine, which has been enjoyed for centuries, often reflecting the area’s regional produce and culinary traditions.
Helpful tips before baking
Find my sourdough pie crust recipe here.
- Prevent Soggy Bottoms: To avoid a soggy crust, especially with juicy fruit fillings, allow the fruit to sit for 15-20 minutes in the spices. They will naturally extract their juices leaving a puddle in the bottom of the bowl. Adding a little flour to the dough before adding the fruit helps too.
- Chill the Dough: Ensure your dough has been chilled for at least 1 hour before rolling it out. Chilled dough is much easier to handle and will hold its shape.
- Mind the Edges: When folding the edges of the dough over the filling, leave enough space in the center to allow steam to escape and the filling to cook evenly. It is okay if some juices leak from the galette.
How to make a sourdough berry galette
Make the sourdough pie crust and chill for at least 1 hour or up to 4 days.
Ingredients
- 1 sourdough pie crust (recipe calls for 2 but it can be cut in half)
- 600 grams (3 cups) of mixed berries (blackberries, blueberries, & raspberries)
- 50 grams (1/4 cup) of sugar
- 1 tablespoon of cornstarch
- 1 tablespoon of lemon juice
- for the eggwash: 1 beaten egg & coarse sugar for topping
Equipment
- Mixing bowls
- Measuring cups and spoons
- Large baking sheet
- Parchment paper
- Rolling pin
Instructions
- Ensure the sourdough galette dough has been chilled for at least 1 hour.
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- Start by placing the washed and dried berries into a bowl. Add the sugar, cornstarch, & lemon juice and toss to combine.
- Allow the fruit to sit while you roll out the dough.
How to shape sourdough berry galette
- Remove the dough from the fridge and let it sit for 15 minutes. On a floured surface roll it into a 12-14 inch circle and then place it on the parchment paper lined pan.
- Optional: Place a 10-inch dinner plate on the dough to create a light marking of where the filling will be placed. Also, trim the edges for a more “perfect” circle OR leave them rustic. Either is fine.
- Using a slotted spoon, place the fruit into the outlined circle (leaving the residual juice in the bowl). There should be a 2-inch border.
- Fold the edges over the fruit, overlapping the sides as you go. If the dough is not holding its shape, place it in the refrigerator for 15-20 minutes to firm up.
- Make the egg wash and brush the galette dough using a pastry brush. Optional: sprinkle some coarse sugar on the dough for that finishing touch.
- Bake the sourdough berry galette for 35-45 minutes or until a deep golden brown.
- Allow the galette to rest for at least 1 hour. The fruit filling needs to firm up before cutting into it.
- Sourdough berry galette pairs wonderfully with homemade whipped cream, ice cream, or topped with powdered sugar.
- Sourdough berry galette lasts 2-3 days in the fridge, wrapped tightly.
More sourdough recipes
- Sourdough Peach Galette
- Apple Pie Made Easy
- Sourdough Blondies
- Sourdough Cinnamon Rolls (soft & not too sweet!)
Sourdough Berry Galette
Equipment
- Mixing bowls
- Measuring cups and spoons
- Large baking sheet
- Parchment paper
- Rolling Pin
Ingredients
- 1 sourdough pie crust (recipe calls for 2 but it can be cut in half)
- 600 grams (3 cups) mixed berries blueberries, blackberries, raspberries
- 50 grams (1/4 cup) sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the egg wash
- 1 egg
- coarse sugar for topping the crust optional
Instructions
- Ensure the sourdough galette dough has been chilled for at least 1 hour.
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- Start by placing the washed and dried berries into a bowl. Add the sugar, cornstarch, & lemon juice and toss to combine.
- Allow the fruit to sit while you roll out the dough.
- Remove the dough from the fridge and let it sit for 15 minutes. On a floured surface roll it into a 12-14 inch circle and then place it on the parchment paper lined pan.
- Optional: Place a 10-inch dinner plate on the dough to create a light marking of where the filling will be placed. Also, trim the edges for a more “perfect” circle OR leave them rustic. Either is fine.
- Using a slotted spoon, place the fruit into the outlined circle (leaving the residual juice in the bowl). There should be a 2-inch border.
- Fold the edges over the fruit, overlapping the sides as you go. If the dough is not holding its shape, place it in the refrigerator for 15-20 minutes to firm up.
- Make the egg wash and brush the galette dough using a pastry brush. Optional: sprinkle some coarse sugar on the dough for that finishing touch.
- Bake the sourdough berry galette for 35-45 minutes or until a deep golden brown.
- Allow the galette to rest for at least 1 hour. The fruit filling needs to firm up before cutting into it.
- Sourdough berry galette pairs wonderfully with homemade whipped cream, ice cream, or topped with powdered sugar.
- Sourdough berry galette lasts 2-3 days in the fridge, wrapped tightly.
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