Go Back
– + galette
Print Recipe Pin
berry
5.0 from 1 vote

Sourdough Berry Galette

Sourdough berry galette combines a flaky sourdough crust with a luscious berry filling, making it an irresistible dessert or brunch option. Easy to make and full of flavor, it's a must-try recipe!

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course: Dessert
Cuisine: American, French
Keyword: sourdough berry galette, sourdough galette
Servings: galette

Save This Recipe

Enter your email and we'll send this recipe straight to your inbox! Plus get our latest recipes delivered weekly.

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

  1. Ensure the sourdough galette dough has been chilled for at least 1 hour.
  2. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
  3. Start by placing the washed and dried berries into a bowl. Add the sugar, cornstarch, & lemon juice and toss to combine.
  4. Allow the fruit to sit while you roll out the dough.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Bake the sourdough berry galette for 35-45 minutes or until a deep golden brown.
  11. Allow the galette to rest for at least 1 hour. The fruit filling needs to firm up before cutting into it.
  12. Sourdough berry galette pairs wonderfully with homemade whipped cream, ice cream, or topped with powdered sugar.
  13. Sourdough berry galette lasts 2-3 days in the fridge, wrapped tightly.

Notes

Berries: Fresh or frozen berries can be used, but do not allow the frozen berries to thaw. 

QR Code linking back to recipe