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 messy, er, rustic!) Plus, since they’re open-faced, when you make this recipe, you get TWO galettes from it!
You can use any combination of flours. I usually use 50% spelt or other ancient grain flour and 50% all-purpose flour.
Note that as the dough “proofs”, ferments and bakes, it will not rise like a sourdough bread loaf would. It’s mostly butter, after all! The fermentation activity is practically invisible, but there should be a slightly sour flavor in the crust.
The dough recipe contains very little sugar, allowing you to use it in either sweet or savory applications! Here’s our take on pizza:
Use any seasonal, fresh fruit you wish– peaches, nectarines, or berries in the summer; pears, apples, persimmons in the autumn, etc. You can also crumble crushed nuts into it.
Some of our favorite savory ideas include:
- fresh tomato, feta, basil
- Pear, blue cheese, walnuts
- PIzza- fresh mozzarella, fresh herbs, any toppings of your choice
Sourdough Crust Galette
- 125 g spelt flour
- 125 g all purpose flour
- 10 g 2 tsp. raw cane sugar
- 225 g /1 cup sourdough starter (100% hydration)
- 225 g /8 oz. pasture-raised butter, unsalted
- 3 ml /1/2 tsp. sea salt
- 1 egg
For Sweet Filling
- 2-3 cups 500 g, about 1 lb. fresh sliced fruits (nectarines, apples, pears, persimmons) or mixed berries (like strawberries, blueberries, raspberries, blackberries)
- 30 g /2 Tbsp. brown sugar
- 50 ml /¼ cup crushed roasted hazelnuts, pistachios, almonds or other tree nuts
- 13 g /1 Tbsp. turbinado (raw) cane sugar
- lemon zest
For Savory Filling
- 2-3 cups /500 g, about 1 lb. fresh veggies (zucchini, arugula, tomato, onion, mushroom, etc.), chopped
- 1/2 lb. /250g mozzarella, provolone or other fresh melty cheeses
- 2 Tbsp. olive oil
- (Optional) 4 oz. sausage, crumbled
- lemon zest
- Mix flour, sugar, and salt in a bowl.
- Ensure butter is very dold. Cut butter into pea-sized cubes (about 1/2" 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 have enough to make two galettes or one full pie crust with top and bottom.
- Chill dough at least 2 hours. Store divided dough in a tightly sealed bag until you are ready to use it (up to 1 week in refrigerator or several months in freezer.)
- Preheat oven to 375°F/190°C.
- Flour workbench or surface, and roll out the divided, chilled dough into a 14" (35cm) circle. It will be thin, about 1/8" to 1/4". It doesn't have to be a perfect circle, just round-ish
- Line a half-sheet pan with parchment paper.
- Carefully transfer the dough onto a rolling pin, and then into pan on parchment paper.
- (For sweet) 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 adding nuts, sprinkle crushed nuts into middle evenly.
- Slice larger fruit and add all fruit to the middle 10 inches.
- Fold outer ring of dough inward towards the center. Carefully fold and repair any tears in the dough (they will leak).
- (For savory) 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.
- (For sweet) Transfer to a sheet pan.
- Bake 40 to 45 minutes, or until crust is golden brown and filling is bubbling.
- Let cool initially, but serve warm. Keeps in refrigerator 3 days or in freezer up to a month.