Sourdough Discard Strawberry Galette
A delicious recipe for a Sourdough Discard Strawberry Galette, packed with fresh strawberries. This versatile recipe can also be made with other fruits!
Servings: 8 servings
Calories: 266kcal
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).
Video
Notes
*If you do not have a vanilla bean, you can also use vanilla bean paste or vanilla extract. 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.
Using different berries: This recipe is delicious with strawberries, but also great with other fruits! Try rhubarb, blueberries, blackberries, or stone fruit. A mix of fruit also works well!
Using frozen fruit: This recipe works well with fresh or frozen fruit. If you're using frozen fruit, there is no need to let it thaw before adding it to the recipe!
You'll have an extra half of pie crust when you make this recipe, and I recommend freezing it! Wrap the dough in plastic wrap, place it in a freezer-safe bag, and freeze for up to 3 months. When you're ready to use it, let it thaw in the fridge overnight. Then, the next day, roll it out and make your galette!
Nutrition
Calories: 266kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 7.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.2g | Trans Fat: 1.003g | Cholesterol: 50mg | Sodium: 156mg | Potassium: 157mg | Fiber: 2.5g | Sugar: 18.5g | Vitamin A: 749IU | Vitamin C: 50mg | Calcium: 25mg | Iron: 1mg
