Peach and blueberry sour dough galette. Another sour dough discard recipe 😊. 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.
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, Slice peaches to 1/4" thick, add to a bowl with the blueberries and maple syrup, let fruit marinate while dough continues to rest, 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, Preheat oven to 400˚ 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. Optional: Wet the edges of the crust with a little water, and sprinkle sugar and sliced almonds for decoration. Bake for 30 minutes, Remove from the oven and brush the crust with a little extra maple syrup and sprinkle with more almond slivers, Return to the oven for a final 10 minutes or until golden brownPeach and Blueberry Sourdough Galette
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