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Sourdough Crust Galette

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Prep Time 30 minutes
Fermentation Time 8 hours
Baking time 1 hour
Makes 2 galette shells

Ingredients

Crust

  • 175 g all purpose flour
  • 75 g whole wheat flour any variety
  • 10 g (2 tsp.) raw cane sugar
  • 3 g (1/2 tsp.) sea salt
  • 225 g (8 oz., 2 sticks) pasture-raised butter, unsalted
  • 225 g (1 cup) sourdough starter (100% hydration)

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
  • 1 egg

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

Instructions
 

Make Dough

  • Mix flour, sugar, and salt in a bowl.
  • Ensure butter is very cold. 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.)

Make Galette

  • 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.