Sourdough Berry Galette

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Sourdough Berry Galette Cover Image
Yields1 Serving
Prep Time2 hrsCook Time30 minsTotal Time2 hrs 30 mins
Dough
 240 g All purpose flour
 15 g Sugar
 5 g Salt
 100 g Sourdough Starter - 100% hydration
 160 g Cold Unsalted Butter1 1/2 Sticks
 30 g Cold Water
Fruit Filling
 3.50 cups Strawberries - Chopped
 1.50 cups Raspberries
 Zest of 1 Lemon
 Juice of half a Lemon
 Pinch of Salt
 150 g Brown Sugar
 30 g Corn starch
Make the Dough
1

Whisk together all the dry ingredients in a large bowl.

1. 240g Flour
2. 15g Sugar
3. 5g Salt

2

Cut the butter into 12-16 cubes

Cut butter

3

Add half of the butter to the dry ingredients and using a pastry blender cut the butter into the dry ingredients. The butter will look like pellets in the dough

Butter cut into the flour 2

4

Add the remaining butter and continue to cut it in with the pastry blender

5

Add the sourdough starter and combine well

Add the Sourdough starter

6

Add the cold water and the dough will begin to come together. it is important to work to combine as much of the flour into the dough as possible at this stage. The dough will be shaggy and messy

Pre-shaped galette dough

7

Dump all the dough out onto a clean surface and press it all together to form a ball. Once all the dough bits have been combined press the ball flat to make a "disc" shape. It is imperative that this step takes no more than 1 minute

shaped galette dough

8

Wrap the dough in plastic and refrigerate for a minimum of 1 hour

Wrapped galette dough for the fridge

Make your Galette fruit filling
9

Cut the leaves off the strawberries and chop them to roughly the same size as your raspberries.

berries and more berries for teh galette

10

Add chopped strawberries and raspberries to a bowl with

1. 150g Brown sugar
2. 30g Corn starch
3. Pinch of salt
4. Zest of a lemon
5. Juice of half a lemon

Make berry filling

11

Gently mix together until you can no longer see the corn starch

Berry filling

12

Cover and refrigerate until the dough is ready. While in the fridge the filling will naturally spring some juices. we will use that liquid later to make a GLAZE!!!

Prepare to build your Galettes
13

Grease a large baking sheet.

I prefer to line my baking sheet with foil and then generously spray it with olive oil

14

Make an egg wash from 1 egg

egg wash

15

Remove the fruit filling from the fridge and drain off any liquid that has been created. Remember to reserve this precious juice.

1. it tastes amazing
2. we will use it as glaze later

16

On a small plate or in a bowl pour a few tablespoons of turbinado sugar.

I use the packets!!!! For me it's much more efficient. Each galette "gets" its own packet.

17

Preheat Oven to 375 Degrees F

Build you Galettes
18

Remove the dough from the fridge and cut into 4 parts. I typically use my dough scraper to cut the cold dough

Cut galette dough into 4

19

Return 3 of the dough parts to the fridge.

20

Lightly flour your board and the dough. Using your hand quickly shape the dough into a ball.

Flour the dough

21

Using a rolling pin roll the dough out. The dough will be cold and still and we want to roll it out until it large enough that an 8-inch plate can easily fit in the middle of it.

It WILL be necessary to add a bit of flour to the surface of the dough every few rolls. I also pick the dough up and turn it to ensure it does not stick.

22

Once the dough is rolled out enough, place an 8-inch plate in the middle of it and use a pizza cutter to cut the edges leaving a perfect circle.

Berry Gallete - cut the shape

23

Take all the dough scraps and press them together and return them to the fridge

24

Transfer your galette dough to your baking sheet. You should be able to just pick it up and move it over. I would also suggest bringing the baking sheet as close to the dough as possible.

25

Generously egg wash the dough.

The egg wash helps create a barrier between the natural juices of the fruit and the dough. without it your galette will be very soggy.

Galette Egg Wash

26

Add filling to the middle of the dough. Try not to add much of the extra juice. Could that instruction be any more nebulous!!!

1. You don't want the filling within an inch of the edge of the dough
2. How much you put is a TOTAL personal preference. Keep in mind how much filling you have. My wife loves her's stuffed. My youngest daughter wants more crust than filling.

27

Grab an side of the dough and fold it over the fruit filling. Then take your other hand and fold another side of the dough over the filling. where the 2 sides "meet" they will over lap. Gently press that over lap together to form a crease. Continue this all the way round your galette. Each galette will be unique in shape.

In truth, there are a ton of techniques to do this step and they all work.

Fold your Galette

28

Egg wash the dough edges of your galette and then sprinkle the entire top of the galette with turbinado sugar.

I use the single-serve packets of turbinado. Each galette get's 1 packet.

Egg wash outside of galette

29

Gently move your galette to the corner of your baking tray.

30

At this point I always spray with olive oil the area I just move the galette from

31

We now return to the fridge and repeat this process with the next piece of dough.

PRO TIP!
I have often found it necessary to drain my fruit an additional time between the 2nd are 3rd galette

32

After making 4 you will have a bunch of scrap dough. Gently press all of them together to make a 5th galette (typically its the biggest and its MINE)

33

Bake at 375 degrees F for 30 minutes or until the edges of your pastry are golden brown

Make the Glaze
34

This step is OPTIONAL

20 or so minutes into your baking time you can add the reserved fruit syrup to a small saucepan and begin to reduce it over low heat. You can also modify the taste of your glaze at this point if you would like.

Remember: we already added corn starch to these fruits so there is no need for additional thickening agents.

Caution: syrups/glazes thicken when they cool. Don't reduce your glaze to the thickness you want unless you plan to serve it hot from the pot. Reduce it until its about half as thick as you would like.

35

Once the galettes are finished baking dress them with your glaze.

Category, Cooking Method

Ingredients

Dough
 240 g All purpose flour
 15 g Sugar
 5 g Salt
 100 g Sourdough Starter - 100% hydration
 160 g Cold Unsalted Butter1 1/2 Sticks
 30 g Cold Water
Fruit Filling
 3.50 cups Strawberries - Chopped
 1.50 cups Raspberries
 Zest of 1 Lemon
 Juice of half a Lemon
 Pinch of Salt
 150 g Brown Sugar
 30 g Corn starch

Directions

Make the Dough
1

Whisk together all the dry ingredients in a large bowl.

1. 240g Flour
2. 15g Sugar
3. 5g Salt

2

Cut the butter into 12-16 cubes

Cut butter

3

Add half of the butter to the dry ingredients and using a pastry blender cut the butter into the dry ingredients. The butter will look like pellets in the dough

Butter cut into the flour 2

4

Add the remaining butter and continue to cut it in with the pastry blender

5

Add the sourdough starter and combine well

Add the Sourdough starter

6

Add the cold water and the dough will begin to come together. it is important to work to combine as much of the flour into the dough as possible at this stage. The dough will be shaggy and messy

Pre-shaped galette dough

7

Dump all the dough out onto a clean surface and press it all together to form a ball. Once all the dough bits have been combined press the ball flat to make a "disc" shape. It is imperative that this step takes no more than 1 minute

shaped galette dough

8

Wrap the dough in plastic and refrigerate for a minimum of 1 hour

Wrapped galette dough for the fridge

Make your Galette fruit filling
9

Cut the leaves off the strawberries and chop them to roughly the same size as your raspberries.

berries and more berries for teh galette

10

Add chopped strawberries and raspberries to a bowl with

1. 150g Brown sugar
2. 30g Corn starch
3. Pinch of salt
4. Zest of a lemon
5. Juice of half a lemon

Make berry filling

11

Gently mix together until you can no longer see the corn starch

Berry filling

12

Cover and refrigerate until the dough is ready. While in the fridge the filling will naturally spring some juices. we will use that liquid later to make a GLAZE!!!

Prepare to build your Galettes
13

Grease a large baking sheet.

I prefer to line my baking sheet with foil and then generously spray it with olive oil

14

Make an egg wash from 1 egg

egg wash

15

Remove the fruit filling from the fridge and drain off any liquid that has been created. Remember to reserve this precious juice.

1. it tastes amazing
2. we will use it as glaze later

16

On a small plate or in a bowl pour a few tablespoons of turbinado sugar.

I use the packets!!!! For me it's much more efficient. Each galette "gets" its own packet.

17

Preheat Oven to 375 Degrees F

Build you Galettes
18

Remove the dough from the fridge and cut into 4 parts. I typically use my dough scraper to cut the cold dough

Cut galette dough into 4

19

Return 3 of the dough parts to the fridge.

20

Lightly flour your board and the dough. Using your hand quickly shape the dough into a ball.

Flour the dough

21

Using a rolling pin roll the dough out. The dough will be cold and still and we want to roll it out until it large enough that an 8-inch plate can easily fit in the middle of it.

It WILL be necessary to add a bit of flour to the surface of the dough every few rolls. I also pick the dough up and turn it to ensure it does not stick.

22

Once the dough is rolled out enough, place an 8-inch plate in the middle of it and use a pizza cutter to cut the edges leaving a perfect circle.

Berry Gallete - cut the shape

23

Take all the dough scraps and press them together and return them to the fridge

24

Transfer your galette dough to your baking sheet. You should be able to just pick it up and move it over. I would also suggest bringing the baking sheet as close to the dough as possible.

25

Generously egg wash the dough.

The egg wash helps create a barrier between the natural juices of the fruit and the dough. without it your galette will be very soggy.

Galette Egg Wash

26

Add filling to the middle of the dough. Try not to add much of the extra juice. Could that instruction be any more nebulous!!!

1. You don't want the filling within an inch of the edge of the dough
2. How much you put is a TOTAL personal preference. Keep in mind how much filling you have. My wife loves her's stuffed. My youngest daughter wants more crust than filling.

27

Grab an side of the dough and fold it over the fruit filling. Then take your other hand and fold another side of the dough over the filling. where the 2 sides "meet" they will over lap. Gently press that over lap together to form a crease. Continue this all the way round your galette. Each galette will be unique in shape.

In truth, there are a ton of techniques to do this step and they all work.

Fold your Galette

28

Egg wash the dough edges of your galette and then sprinkle the entire top of the galette with turbinado sugar.

I use the single-serve packets of turbinado. Each galette get's 1 packet.

Egg wash outside of galette

29

Gently move your galette to the corner of your baking tray.

30

At this point I always spray with olive oil the area I just move the galette from

31

We now return to the fridge and repeat this process with the next piece of dough.

PRO TIP!
I have often found it necessary to drain my fruit an additional time between the 2nd are 3rd galette

32

After making 4 you will have a bunch of scrap dough. Gently press all of them together to make a 5th galette (typically its the biggest and its MINE)

33

Bake at 375 degrees F for 30 minutes or until the edges of your pastry are golden brown

Make the Glaze
34

This step is OPTIONAL

20 or so minutes into your baking time you can add the reserved fruit syrup to a small saucepan and begin to reduce it over low heat. You can also modify the taste of your glaze at this point if you would like.

Remember: we already added corn starch to these fruits so there is no need for additional thickening agents.

Caution: syrups/glazes thicken when they cool. Don't reduce your glaze to the thickness you want unless you plan to serve it hot from the pot. Reduce it until its about half as thick as you would like.

35

Once the galettes are finished baking dress them with your glaze.

Sourdough Berry Galette
IngredientsDirections

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