Sourdough Strawberry Galette

This free-form Sourdough Strawberry Galette is made with a flaky sourdough galette crust with cornmeal and juicy strawberries.

The beautiful and rustic strawberry galette showcases the ruby red summer fruit with jammy, roasted strawberries that you can top with whipped cream or ice cream.

Like my sourdough pie crust recipe, the homemade sourdough galette crust is flaky and buttery with the addition of crunchy cornmeal, which goes so well with the juicy strawberries.

Follow the detailed tips and instructions below on how to make the perfect sourdough galette crust every time and prevent galette leaks!

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👍 Why You’ll Love This Recipe

• Excellent way to use fresh strawberries and sourdough discard.
• Flaky and buttery sourdough galette crust.
• Free-form rustic pie that’s so much easier to shape and bake than pie!
• Not too sweet and lemon zest brightens the filling up.
• Slight crunch from cornmeal and raw sugar in galette crust.
• Bakes and cools much faster than a typical pie.

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🛠 Tools Needed

You only need a few basic tools to make the sourdough galette crust and the strawberry galette. No pie pan required!

• Baking scale
  • Flour and sourdough starter can weigh differently from person to person, so weighing your ingredients is the best option! Measuring your ingredients by weight will make your baking more consistent and accurate.
• Mixing Bowl
  • I mix the sourdough galette crust by hand, but you can use a food processor as well.
• Bench Scraper
  • Helps bring the galette dough together.
• Rolling Pin
• Spatula and Whisk
• Pastry Brush, for egg wash
• Baking Sheet
  • Galettes are free-form, rustic pies, so you only need a large baking sheet lined with parchment paper. No pie pan required!

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🛒 Ingredients Needed

See below for my ingredient recommendations and possible substitutions.

• All-purpose flour
  • You can substitute some or all of the all-purpose flour with whole wheat flour or gluten-free flour.
• Cornmeal
  • Adds crunch and pairs well with strawberries.
• Salt
• Unsalted butter, cold
  • Keep your butter cold when making flaky pastry like Sourdough Pop Tarts. The cold butter creates steam in the hot oven, ensuring you get a flaky galette crust.
  • For a richer flavor, use a European-style butter such as Kerrygold, like I do for Sourdough Croissants.
• Granulated Sugar
  • Sugar in the crust assists with browning and a little sweetness.
  • If your strawberries are very sweet, you can reduce the sugar.
• Sourdough Discard
  • Like adding vinegar to pie dough, sourdough discard adds acidity to sourdough galette crust, to reduce gluten development, leading to a more tender crust. It also adds a slight more depth in flavor.
  • If you don’t have an active sourdough starter, learn how to make one in a week following my how-to guide. See my top sourdough starter tips and other sourdough discard recipes.
• Ice Water
  • Helps bind the crust together.
• Egg, for egg wash
  • The egg wash gives the crust a perfect golden brown sheen and helps create a protective barrier to prevent fruit juices from leaking.
• Raw sugar, for a sparkly and crunchy crust
• Strawberries
  • I recommend fresh strawberries for this recipe. Frozen fruit can leak extra juices and require longer baking time.
• Lemon Zest
  • The zest adds brightness and freshness to the berries, just like I use in my Sourdough Blueberry Yogurt Muffins and Sourdough Lemon Poppy Seed Bundt Cake.
• Cornstarch
  • The cornstarch is a thickening agent for the juicy strawberry filling.
  • For gelatinization, the filling needs to reach 203ºF (95ºC) or be bubbling.

Variations

• Floral: Add 1 teaspoon of rose water extract or orange blossom water to the filling. Lavender also pairs well with strawberry.
• Vanilla or Almond Extract: Add 1 teaspoon of vanilla or ½ teaspoon of almond extract to the filling.
• Substitute ½ pound of strawberries with rhubarb for a sweet and tart strawberry rhubarb galette.
• Add 1 teaspoon of balsamic vinegar to the filling.
• Warm spices like cinnamon, cardamom, or even black pepper would be delicious additions!
• Use my Sourdough Graham Crackers recipe to make a graham cracker crust instead.
• Spread a thin layer of cream cheese on the bottom for a strawberries and cream combination.

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🍓 How to Make Sourdough Strawberry Galette

Follow this detailed recipe guide as you make the best sourdough discard strawberry galette.

1. Make the Sourdough Galette Dough

Mix the dry ingredients in a bowl (image 1).

Toss in the cold, cubed butter and use your hands or a pastry cutter to cut it into pea-sized pieces.

Then, pour in the sourdough discard and toss it all with a fork to start forming clumps. Drizzle in the ice water until larger clumps form, but you still have a shaggy, dry dough (2).

Dump the galette dough out onto a work surface (3) and use a bench scraper to chop the dough, which will distribute the liquid. Then, use your hands and bench scraper to gather the dough together and gently knead it a few times to bring it together. Add any dry bits on top to incorporate, and only add more ice water if it’s not hydrating.

Bring the dough together into a cohesive disc and wrap it in plastic wrap (4). Press the dough to the edges of the plastic wrap to shape it.

Chill the sourdough galette dough for at least two hours and up to 3 days.

2. Roll Out the Galette Dough

Preheat the oven to 375ºF (191ºC) and line a large baking sheet with parchment paper.

Let the chilled galette dough rest for five minutes to become pliable. Then, use a rolling pin to roll out into a 14-inch round. While rolling out, rotate and flip the dough, flouring in between as necessary to prevent sticking.

Transfer the dough to the prepared baking sheet and chill it in the refrigerator or freezer while you make the filling.

3. Make the Strawberry Filling

Add the sugar to a mixing bowl and zest a lemon directly into the sugar. Rub the lemon zest into the sugar to become fragrant and release essential oils.

Hull and slice the strawberries thinly. Then, add the sliced strawberries and cornstarch to the mixing bowl with the lemon sugar and stir to combine and coat the strawberries.

4. Form the Sourdough Galette

Beat an egg with a splash of water in a small bowl to make the egg wash.

Use a pastry brush to paint a 2-inch egg wash border around the galette. The interior egg wash will help it adhere to your fruit filling and add a protective layer to help prevent leaking.

Arrange the strawberry filling in the middle of the dough and evenly spread it to the edges of the egg wash.

Then, use your hands to fold the edges of the sourdough galette dough up over the strawberry filling. Pinch the corners and patch any tears to prevent leaking juices.

Brush more egg wash on the exterior of the crust and sprinkle with raw or turbinado sugar for a sparkly crust.

5. Bake

Transfer the strawberry galette to the oven and bake for 45 minutes, or until the middle of the filling is bubbly and the crust is deep golden brown.

For cornstarch to gelatinize and thicken the filling, it needs to reach 203ºF (95ºC) or be bubbling in the middle.

Cool for at least 30 minutes on a wire rack before slicing.

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How to Store and Serve

This sourdough strawberry galette is best on the day it’s made, as the crust will become less flaky over time.

However, you can store it at room temperature for a couple of days or in the refrigerator for 4-5 days.

Reheat the galette in a 350ºF oven for 6-8 minutes for a crispier crust.

I enjoy this strawberry galette with a dollop of whipped cream, mascarpone, or a scoop of vanilla ice cream. It’s an excellent summer dessert for BBQs and cookouts, along with my Sourdough Brioche Hamburger Buns or Sourdough Hot Dog Buns.

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❓ Frequently Asked Questions

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Other Sourdough Dessert Recipes You May Enjoy

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