Baking/ Dessert/ Fruit/ Recipes/ Vegan

Peach and Blueberry Sourdough Galette

Peach and blueberry sour dough galette. Another sour dough discard recipe ūüėä. I love galettes because they are the lazy version of a pie, and only require one crust. Seasonal local peaches and blueberries swim in sugar and maple syrup, and are encased in a sourdough crust. Too much liquid in a pie dough recipe can make it dense and easy to overwork, however the slight acidity of the sourdough starter keeps it tender and adds a nice tangy flavor.

Peach and Blueberry Sourdough Galette

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Ingredients

  • 2 cups all purpose flour
  • 1 tsp sea salt
  • 1 tbsp sugar
  • 1/2 cup olive oil
  • 1 cup sourdough discard
  • 2 large peaches
  • 1 cup blueberries
  • 2 tbs maple syrup (plus a little extra for brushing)
  • Optional: sliced almond and sugar for dusting the edges

Instructions

1

Combine first 5 ingredients in a bowl, gently mixing to combine, then knead until it all comes together in a ball, wrap in plastic wrap and rest for about an hour,

2

Slice peaches to 1/4" thick, add to a bowl with the blueberries and maple syrup, let fruit marinate while dough continues to rest,

3

After the dough has risen, divide in half, and save one half for another day. Roll out the other half into a rough circle and place inside a greased cast iron skillet,

4

Preheat oven to 400ňö

5

Fill the center of the dough with all of the fruit, then begin to fold sides in, overlapping with each fold until you've worked your way all around.

6

Optional: Wet the edges of the crust with a little water, and sprinkle sugar and sliced almonds for decoration.

7

Bake for 30 minutes,

8

Remove from the oven and brush the crust with a little extra maple syrup and sprinkle with more almond slivers,

9

Return to the oven for a final 10 minutes or until golden brown

You Might Also Like

No Comments

Leave a Reply