Summertime means fresh fruit galettes, and this Sourdough Discard Strawberry Galette is a great way to showcase those early summer strawberries and use up some of your sourdough discard. The galette crust is buttery and flaky with a hint of sourdough tang and the turbinado sugar gives it a little extra crunch. And the strawberry filling is sweet and light with a hint of vanilla. I'll take seconds (and thirds)!
If you're looking for other sourdough discard recipes, check out this Sourdough Discard Cinnamon Roll Focaccia, Sourdough Discard Strawberry Cake, and these Sourdough Discard Brownies. Have another pie or galette in mind? Try this Sourdough Discard Pie Crust.
If you're new to working with sourdough starter, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
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Why you'll love this recipe
- There is no kneading, and no rise time needed for this recipe, although the dough will have to spend some time chilling.
- Galettes are very forgiving and easy to make. You can make a clean edge if you want a more polished look, or leave the edges rough and work with the natural beauty of the galette.
- This is a very adaptable recipe and could easily be made with other berries or summer fruits.
- You can use sourdough discard or active sourdough starter to make this recipe.
Ingredients
As long as you have sourdough discard and fresh summer fruit, you're well on your way to making this Sourdough Discard Strawberry Galette!
- Sourdough Discard Pie Crust: This recipe uses my Sourdough Discard Pie Crust as the base. This pie crust recipe makes enough crust for 2 galettes, so you can either make two of these Sourdough Discard Strawberry Galettes, or save one crust for later to make something else!
- Fresh strawberries: Fresh strawberries are best. You'll want to trim and thickly slice (or halve) the berries.
- Vanilla bean: I like to use one vanilla bean in this recipe. If you don't have a vanilla bean, you can also use vanilla bean paste or vanilla extract (see substitutions section below).
- Turbinado sugar: This adds a sweet crunch to the top layer of the galette crust. I like to use Sugar in the Raw turbinado cane sugar.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you want to use active sourdough starter in place of the sourdough discard, you can! You can make this a 1:1 substitute.
- Egg wash substitute - If you're not baking with eggs, you can use butter or just water in place of the egg wash.
- Vanilla bean substitute - If you don't have a vanilla bean, you can use vanilla bean paste or vanilla extract instead. Your vanilla bean paste will likely share a conversion on the jar, but you can expect something similar to 1 whole vanilla bean = 1 tablespoon vanilla extract = 2-3 teaspoons vanilla bean paste.
- Use different berries - This recipe will work well with any kind of berry, so try this with blueberries, raspberries, blackberries, or a mixture! This will also work with summer stonefruit including peaches, plums, cherries, and more.
- Use frozen berries - This recipe will work best with fresh berries, but you can use frozen berries in a pinch. To do so, let the berries thaw and drain off any excess liquid before adding to the filling mixture.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make a Sourdough Discard Strawberry Galette
Once you have the dough, this recipe comes together in a few simple steps! The full recipe with ingredient measurements is at the bottom of this recipe post.
- Step 1: Make the Sourdough Discard Pie Crust through step 5 (chilling).
- Step 2: Trim and thickly slice your strawberries.
- Step 3: Combine the granulated sugar and lemon zest, pressing together with your fingertips.
- Step 4: Combine the strawberries, sugar mixture, cornstarch and seeds from one vanilla bean.
- Step 5: Roll out your dough, then pile the strawberry mixture in the center of the dough.
- Step 6: Fold the edges, crimping as you move around the dough. Brush with egg wash, sprinkle with turbinado sugar, and bake.
Expert Baking Tips
- Roll the crust dough into a 12-14 inch round. This gives you enough space for the filling plus about 2 inches for the edge to fold over.
- You can leave the edges of the crust rough or trim them. The rough edge will make a more rustic galette, and trimmed edges will give a more polished look.
- Most galettes will spring a leak! This is when some of the liquid leaks out of the galette while baking. It's ok! The galette will still be delicious and juicy.
What is "springing a leak"?
Most galettes will "spring a leak," which is when some of the juices from the filling leak out of the crust onto the baking sheet. Sometimes it's a lot, sometimes just a little. Either way, this is normal and totally ok! It does not mean that your galette is ruined.
Leaks happen if there is a crack in the crust, or a low point where the liquids of the filling get through. It can look a bit intimidating on the baking sheet, but once you transfer the galette to a serving platter or cutting board, you won't even notice that a leak happened.
Equipment
Use a kitchen scale to measure the sourdough discard. You may like to use a pastry cutter for mixing the dough. You will need a rolling pin and a baking sheet to bake the galette and I also recommend a silicone basting brush for the egg wash.
kitchen essentials
My Favorite Vanilla Beans
These are the vanilla beans (and vanilla bean paste) I love to use for our baking projects!
Storage
Room Temperature Storage: Galettes are best eaten fresh. Cover any leftovers with plastic wrap and store at room temperature for up to 2 days.
Freezer Storage: I do not recommend freezing the finished galette, but you could make the crust dough ahead of time and freeze the dough until you're ready to work with it. To do so, make the dough, then wrap in plastic wrap and place in a freezer-safe storage bag. Freeze for up to 3 months. When you're ready, thaw the dough to room temperature and then roll out and continue with the recipe as written.
Recipe FAQ
Yes. You can use active sourdough starter instead of sourdough discard (in a 1:1 substitute) for the crust.
Yes! This recipe will work well with other berries (or a mix of berries), or stone fruits including peaches, plums, or cherries.
If you don't have a vanilla bean (I like to use these Native Vanilla beans), you can use vanilla bean paste or vanilla extract instead. Your vanilla bean paste will likely share a conversion on the jar, but you can expect something similar to 1 whole vanilla bean = 1 tablespoon vanilla extract = 2-3 teaspoons vanilla bean paste.
Galettes are best eaten fresh, but can easily be made several hours before they're eaten (or in the morning if you're planning to serve in the afternoon).
Another option would be to make the dough ahead of time. The dough can be refrigerated for up to 3 days, or it can be frozen for up to 3 months. Then you can assemble and bake the galette whenever you're ready!
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard it (in the trash or the compost), or you can use it in sourdough discard recipes like this one.
Sourdough Discard Strawberry Galette
Ingredients
- Sourdough Discard Pie Crust (this recipe makes enough crust for 2 galettes)
- ½ cup granulated sugar
- 1 teaspoon lemon zest
- 1 ½ pounds fresh strawberries trimmed and thickly sliced
- 3 Tablespoons cornstarch
- 1 vanilla bean*
- 1 egg with 1 Tablespoon non-dairy or regular dairy milk for egg wash
- 1 Tablespoon turbinado sugar for topping
Instructions
- Make the Sourdough Discard Pie Crust through step 5.
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine the granulated sugar and lemon zest and rub together with your fingertips. Add the strawberries and cornstarch. Cut open the vanilla bean* lengthwise, then scrape out the vanilla bean seeds and add to the mixture (discard the pod). Mix to combine.
- After the dough has chilled, transfer one of the disks to a lightly floured work surface. Roll the dough into a 12-14 inch round. Gently transfer the dough by rolling it over your rolling pin and onto the prepared baking sheet. At this point, you can leave the edges of the dough rough for a more rustic galette, or trim them to be straight for a more polished finish.
- Pile the strawberry mixture and its juices into the center of the dough, leaving a 2-inch border of dough. Fold the border over the fruit, crimping as you move around the circle, and making sure there are no cracks or low points in the dough edge (the juices will leak through if there are!).
- Brush the edge of the crust with the egg wash, then sprinkle with the turbinado sugar. Bake for 35-40 minutes until the crust is golden and the strawberries are bubbling. If juices leak out ("springing a leak"), that's ok! Let the galette cool on the baking sheet for at least 30 minutes, then transfer to a serving plate or board. Serve with vanilla ice cream or whipped cream (optional).
Eric Jacobson says
Thank you this looks pretty cool. I love taking pictures and I love making bread and creating fun things along the way.