Sourdough Crust Galette

Prep Time 30

Fermentation Time 8

Baking time 1

Makes 2 galette shells

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
1 egg

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

Mix flour, sugar, and salt in a bowl.
175 g all purpose flour, 75 g whole wheat flour, 10 g (2 tsp.) raw cane sugar, 3 g (1/2 tsp.) sea salt
Ensure butter is very cold. Cut butter into pea-sized cubes (about 1/2" or 1 cm).
225 g (8 oz., 2 sticks) pasture-raised butter, unsalted
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).
225 g (1 cup) sourdough starter (100% hydration)
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 before working it. 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 one 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 or a silicone mat.
Carefully transfer the dough onto a rolling pin, and then into pan.

(For sweet) In the middle 25 cm/10 inches (leave outer 2-4 inches plain), sprinkle brown sugar lightly.
30 g /2 Tbsp. brown sugar
Zest lemon and sprinkle into middle evenly.
lemon zest
If adding crushed nuts, sprinkle into middle evenly.
50 ml /¼ cup crushed roasted hazelnuts, pistachios, almonds or other tree nuts
Slice larger fruit and add all fruit to the middle 10 inches.
2-3 cups 500 g, about 1 lb. fresh sliced fruits (nectarines, apples, pears, persimmons) or mixed berries (like strawberries, blueberries, raspberries, blackberries)
Fold outer ring of dough (2 to 4 inches) inward towards the center. Carefully fold and repair any tears in the dough (otherwise, it can leak).
(For sweet) Beat egg, and brush generously onto outer crust.
1 egg
(For sweet) Sprinkle raw sugar on top of crust.
13 g /1 Tbsp. turbinado (raw) cane sugar

(For savory) Brush olive oil generously onto outer crust.
2 Tbsp. olive oil
Add savory fillings to middle 10 inches of crust.
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, (Optional) 4 oz. sausage, crumbled
Fold outer ring of dough (2 to 4 inches) inward towards the center. Carefully fold and repair any tears in the dough (otherwise, it can leak).

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.