Sourdough Peach Galette

A sourdough peach galette offers a delightful blend of flavors and textures that truly evoke the essence of summer.

The rustic, golden-brown crust, made from sourdough, is buttery & flaky perfectly complementing the natural sweetness of ripe, juicy peaches. Each bite delivers a harmonious balance of tart and sweet, with the sourdough crust adding a unique depth of flavor that elevates the freshness of the fruit.

The peaches, tender and caramelized from baking, retain their vibrant flavor, making every slice a refreshing treat. This dessert captures the essence of seasonal produce, combining the wholesome, hearty feel of homemade pastry.

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 peach galette

Make the sourdough pie crust and chill for a minimum of 1 hour or up to 4 days.

Ingredients

• 1 sourdough pie crust 
• 4-5 peaches sliced about 1/2 an inch
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon of unsalted butter, cubed
• 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 slicing the peaches thinly (about 1/2 an inch) and placing them into a bowl. Add the lemon juice, vanilla extract, cornstarch, spices, and sugar. Toss to combine.

• Allow the fruit to sit while you roll out the dough. They will naturally extract their juices and a puddle will form at the bottom of the bowl.

How to shape sourdough peach 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 paperlined 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 peaches 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.

• Place a few pieces of cubed unsalted butter on top of the peaches and bake the sourdough peach 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 peach galette pairs wonderfully with homemade whipped cream, ice cream, or topped with powdered sugar.

• Sourdough peach galette lasts 2-3 days in the fridge, wrapped tightly.

More sourdough recipes

• Apple Pie Made Easy
• Sourdough Brownies
• Sourdough Applesauce Cake
• Honey Wheat Sourdough Sandwich Bread