Here’s a delicious way to use some of that extra sourdough starter you may have from maintaining your culture (sometimes called “discard”).
I like galettes because they are more forgiving than pies (they’re supposed to look rustic!) Plus, since they’re “topless”, when you make this crust batch, you get TWO galettes’ worth of crusts!
You can use any combination of flour which adds up to 250 grams. I like using 50% spelt or other ancient grain flours mixed with 50% all-purpose flour.
This crust recipe adds very little sugar, since fruits added contain plenty of natural sugars to make this sweet enough.
Plus, with such little sugar in the dough, you can make savory galettes with it, too, like this “galizza” (galette pizza)!
You can certainly use any fruit you wish– peaches, nectarines, pears, apples, etc. You can also crumble crushed nuts into it.
You could even make savory pies with tomato, feta, basil, etc. The sky’s the limit!
Note that as the dough ferments, it will not inflate like bread dough would. The fermentation activity will be invisible, but it should show up in the flavor as slightly sour.
- 125g spelt flour
- 125g all purpose flour
- 10g (2 tsp.) raw cane sugar
- 225g (1 cup) sourdough starter (100% hydration)
- 225g (8 oz.) pasture-raised butter, unsalted
- 3 ml (1/2 tsp.) sea salt
- 1 egg
- 2-3 cups (500 g, about 1 lb.) fresh sliced fruits (nectarines, apples) or mixed berries (like strawberries, blueberries, raspberries, blackberries)
- 30g (2 Tbsp.) brown sugar
- 50 ml (1/4 cup) crushed roasted hazelnuts, pistachios, almonds or other tree nuts
- 13g (1 Tbsp.) turbinado (raw) cane sugar
- lemon zest
- 2-3 cups (500 g, about 1 lb.) fresh veggies (zucchini, arugula, tomato, onion, mushroom, etc.), chopped
- ½ lb. (250g) mozzarella, provolone or other fresh melty cheeses
- 2 Tbsp. olive oil
- (Optional) 4 oz. sausage, crumbled
- lemon zest
- Mix flour, 2 tsp. cane sugar, and salt in a bowl.
- Cut very cold butter into pea-sized cubes (about ½" or 1 cm).
- Incorporate butter pieces into flour slowly using a pastry blender, or your hands. I like to squish the chunks with my fingers as I am incorporating them in.
- When all the butter is added, slowly add the sourdough starter and mix together until you reach a dough-like consistency (neither too wet nor too dry).
- Cover bowl with towel or plastic wrap and let sit 6 to 8 hours at room temperature.
- Divide dough. You will have two galettes' worth or one full pie crust with top and bottom.
- Chill dough 2 hours.
- Preheat oven to 400F/205C.
- Flour workbench, and roll dough out into a 14" (35cm) circle. It doesn't have to be perfect (that's what's great about galettes!)
- Carefully roll the dough onto a rolling pin, transferring to a half-sheet pan lined with parchment paper.
- In the middle 25 cm/10 inches (leave outer 2-4 inches plain), sprinkle brown sugar lightly.
- Zest lemon and sprinkle into middle evenly.
- If using, sprinkle crushed nuts into middle evenly.
- Slice larger fruit and add all berries to the middle 10 inches.
- Fold outer ring of dough inward onto the berries. Carefully fold and repair any tears in the dough.
- (For saviry) Brush olive oil generously onto outer crust.
- (For sweet) Beat egg, and brush generously onto outer crust.
- (For sweet) Sprinkle raw sugar on top of crust.
- Bake 40-45 minutes, until crust is golden brown and filling is bubbling.
- Let cool, and serve warm. Keeps in refrigerator 3 days or in freezer up to a month.