Strawberry Sourdough Galette

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These Strawberry Galettes are the perfect dessert recipe to use your sourdough starter with fresh in season strawberries and garden thyme!

A simple dessert with fresh juicy strawberries and tender flakey sourdough starter crust! Sourdough starter is so great for this kind of crust because the acidity in the starter  helps to create a really flavorful and tender crust. The yeast also helps it to be extra flakey.

When I see a recipe that says “free-form and rustic” I get excited. I’m all for the gorgeous desserts that take 18 hours and utter perfect technique to create works of art. They are gorgeous, and they have their place.

But really, a simple, rustic dish is where its at! They bring up images of grandmothers who don’t measure a thing, who create dishes by feel and taste alone. That is how I love to cook and bake.

Galettes are a simpler version of a pie. Easier, less fussy. No expectations of an instagram worthy perfect pie crust. 

If you want to try your hand at making a from scratch sourdough pie, make sure you check out my sourdough pie crust recipe! Its great with any filling – sweet or savory!

How to make sourdough galettes

The fresh, in season strawberries are so sweet and juicy that they hardly needed any additional sugar. If the strawberries you use aren’t fresh from the vine and juicy, please feel free to up the honey amount, or throw in a bit of sugar instead. 

Make the Sourdough Crust

1. In a large mixing bowl, whisk together the dry ingredients for the crust.
2. Add in the butter, and use your fingers to rub and press the butter into the flour mixture. You want to mix until the mixture looks like course sand, with some small balls of butter still remaining.
3. Fold in the starter, until the mixture has combined.
4. Gather the dough into a ball, wrap in saran wrap, and place in the fridge for 30 minutes to chill.
5. Preheat the oven to 400F.
6. Generously flour the counter top.
7. Place the chilled dough on the counter and carefully roll out until ¼” thick.
8. Using a sharp paring knife, cut away the rough edges so you have a rectangle with perfect edges.
9. Use the knife to cut ~5″ squares.
10. You can re-roll the scraps to cut more squares.
11. Place the squares on parchment paper lined baking sheets.

Assemble the Galettes

1. Wash, Core, and Slice the strawberries. Place the berries in a bowl, add the honey and thyme and toss to combine.
2. Place about a TBSP of the ground almonds in the center of each square of dough and flatten slightly.
3. Divide the strawberry mixture evenly between all the squares of dough.
4. Using a pastry brush, brush the beaten egg on all the edges of all the squares.
5. Fold one side of each square up at a time, and continue brushing with egg wash (this helps to “glue” the edges together” and also makes a nice sheen on the top of the dough) until all four sides are folded up and brushed with egg wash.

Bake the Galettes

1. Bake for 10-12 minutes, until golden brown.
2. Transfer to a wire rack to cool.
3. Enjoy!

Frequently Asked Questions

What kind of sourdough starter do I need for this recipe?

This recipe uses a 100% hydration sourdough starter, meaning it is fed equal amounts of flour and water by weight. Make sure you read my guide on how to feed your sourdough starter for more information.

Does my sourdough starter need to be active or discard?

This sourdough crust works best with a sourdough starter that has been fed and is active, but you can make it with discard, too. It will be flakier if it is active! If you have discard to use, simply feed your starter and allow it to become active before making this crust.

New to sourdough? Start at the Ultimate Guide to Sourdough for Beginners!

Can I use other fruit in these galettes?

You bet! Any summer fruit will work well! Try this with plums, peaches, apples, blueberries, or any other fruit you want to try.

How do I get a great flakey crust?

To make sure your crust is nice and flakey, make sure your butter is cold. Work quickly so the heat of your hands doesn’t melt the butter.

Can I make a big galette instead of mini?

You bet! Instead of dividing the dough into 5” squares, just roll the entire dough out.

Other strawberry desserts:

• Fresh Strawberry Cake
• Strawberry Napoleon
• Strawberry Bread Pudding

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Yield: 12 Servings

Strawberry Sourdough Galette Recipe

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These Strawberry Galettes are the perfect dessert recipe to use your sourdough starter with fresh in season strawberries and garden thyme!

Prep Time 1 hour 15 minutes

Cook Time 12 minutes

Total Time 1 hour 27 minutes

Ingredients

Sourdough Pie Crust

• 1 cup all purpose flour
• 1/2 cup unsalted butter, cubed and cold
• 1 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/2 cup 100% hydration sourdough starter, fed and active

Strawberry Filling

• 3 cups strawberries, washed, hulled, and slices
• 2 Tablespoons honey
• 1 Tablespoon fresh chopped thyme
• 1/2 cup ground almonds
• 1 egg, beaten, for egg wash

Instructions

1. In a large mixing bowl, whisk together the flours, salt and sugar.
2. Add in the butter, and use your fingers to rub and press the butter into the flour mixture. You want to mix until the mixture looks like course sand, with some small balls of butter still remaining.
3. Fold in the starter, until the mixture has combined.
4. Gather the dough into a ball, wrap in saran wrap, and place in the fridge for 30 minutes to chill.
5. Preheat the oven to 400F.
6. Generously flour the counter top.
7. Place the chilled dough on the counter and carefully roll out until ¼" thick.
8. Using a sharp paring knife, cut away the rough edges so you have a rectangle with perfect edges.
9. Use the knife to cut ~5" squares.
10. You can re-roll the scraps to cut more squares.
11. Place the squares on parchment paper lined baking sheets.
12. Wash, Core, and Slice the strawberries.
13. Place the berries in a bowl, add the honey and thyme and toss to combine.
14. Place about a TBSP of the ground almonds in the center of each square of dough and flatten slightly.
15. Divide the strawberry mixture evenly between all the squares of dough.Using a pastry brush, brush the beaten egg on all the edges of all the squares.
16. Fold one side of the square up at a time, and continue brushing with egg wash (this helps to "glue" the edges together" and also makes a nice sheen on the top of the dough) until all four sides are folded up and brushed with egg wash.
17. Repeat with remaining egg wash.
18. Bake for 10-12 minutes, until golden brown.
19. Transfer to a wire rack to cool.
20. Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
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  Nordic Ware Natural Aluminum Commercial Baker's Big Sheet

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 197Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 219mgCarbohydrates: 20gFiber: 2gSugar: 6gProtein: 4g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

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