Sweet Sourdough Galette with Fresh Strawberries Recipe
This Sweet Sourdough Galette with Fresh Strawberries is a rustic and delightful dessert featuring a flaky sourdough-based pastry filled with juicy, sweetened strawberries. The use of sourdough discard in the pastry adds a subtle tang and depth of flavor, while the cornstarch thickens the strawberry filling to perfection. This galette is baked until golden brown and crispy on the edges, making a perfect treat for gatherings or an indulgent snack.
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Sourdough Pastry
- 160 g unsalted butter, frozen
- 250 g plain flour (all-purpose flour)
- ½ teaspoon salt
- 1 tablespoon caster or granulated sugar
- 100 g sourdough discard (100% hydration, fridge cold)
- 3-5 tablespoons cold water
Strawberry Filling
- 450 g fresh strawberries, sliced
- 1-2 tablespoons granulated sugar or caster sugar
- 1 tablespoon lemon juice
- 1 ½ tablespoons cornstarch
Finishing
- 1 egg, beaten
- 1 tablespoon demerara or turbinado sugar
Instructions
- Prepare Frozen Butter: Place the unsalted butter in the freezer for at least 1 hour before starting the pastry to ensure it’s firm for mixing.
- Mix Dry Ingredients: In a large mixing bowl, combine the plain flour, salt, and sugar. Coarsely grate the frozen butter into the flour mixture and toss to coat the butter pieces evenly. Alternatively, use a food processor or a pastry blender to incorporate the butter.
- Combine Sourdough Mixture: In a separate bowl, whisk the sourdough discard with 3 tablespoons of ice-cold water. Reserve additional water if needed.
- Form the Dough: Add the sourdough mixture to the flour and butter mixture. Using a fork or blunt knife, work the ingredients together to form a dough, adding extra water one teaspoon at a time if the dough feels too dry. Knead just enough to bring it together.
- Chill the Pastry: Flatten the dough into a disc, wrap tightly in cling film, and chill in the refrigerator for at least 4 hours, preferably overnight, to relax the dough and firm up the butter.
- Prepare Filling: In a large bowl, gently mix the sliced strawberries with sugar, lemon juice, and cornstarch. Let it sit for 10-15 minutes to macerate and allow the cornstarch to absorb the juices.
- Roll Out Pastry: Preheat the oven to 190°C (375°F). On a floured sheet of parchment paper, roll out the chilled pastry into a roughly 35 cm diameter circle about 3mm thick.
- Assemble Galette: Spread the strawberry filling in the center of the pastry, leaving about a 5 cm edge free. Fold the edges over the filling to create a rustic border. Brush the pastry edges with the beaten egg and sprinkle with demerara or turbinado sugar.
- Bake: Transfer the parchment paper with the galette onto a baking sheet. Bake in the preheated oven for 40-45 minutes, or until the pastry is golden and crisp.
- Cool and Serve: Let the galette cool for about 10 minutes to firm up before slicing and serving.
Notes
- To prevent soggy pastry, ensure the butter remains cold and the pastry is chilled adequately before rolling out.
- Rolling out the pastry on parchment paper makes transferring to the baking sheet easier and cleanup quicker.
- If the dough feels sticky, flour your hands and work surface lightly to avoid overworking the dough.
- Using sourdough discard adds flavor and reduces waste, but if unavailable, a standard pie dough recipe can be substituted.
- Letting the strawberry filling sit allows the sugar to draw out juices, which the cornstarch then thickens, reducing excess liquid during baking.
