Ingredients
Sourdough Pastry:
- 160 g unsalted butter, frozen
- 250 g plain flour (all-purpose flour)
- ½ teaspoon salt
- 1 tablespoon caster or granulated sugar
- 100 g sourdough discard (100% hydration, fridge cold)
- 3-5 tablespoons cold water
Strawberry Filling:
- 450 g fresh strawberries, sliced
- 1-2 tablespoons granulated sugar (or caster sugar)
- 1 tablespoon lemon juice
- 1 ½ tablespoons cornstarch
Finishing:
- 1 egg, beaten
- 1 tablespoon demerara or turbinado sugar
Instructions
- Prepare the Sourdough Pastry: Weigh out your butter and place it in the freezer at least 1 hour before you start to ensure it is thoroughly frozen. Meanwhile, mix the dry ingredients—flour, salt, and sugar—in a large bowl.
- Incorporate Butter: Coarsely grate the frozen butter into the flour mixture and toss to coat the pieces. Alternatively, use a food processor by pulsing the dry ingredients with frozen butter cubes or use a pastry blender to cut the butter into the flour.
- Mix Sourdough and Water: In a separate bowl, whisk together the sourdough discard with three tablespoons of ice-cold water, reserving the extra water in case the dough needs more moisture.
- Form the Dough: Add the sourdough mixture to the flour and butter blend. Use a blunt knife or fork to work the mixture into a dough. If dry, add additional water one teaspoon at a time. Knead just enough to bring the dough together, avoiding overworking it.
- Chill the Dough: Flatten the dough into a disk, wrap tightly in cling film, and refrigerate for at least 4 hours or overnight to rest and firm up.
- Prepare Strawberry Filling: In a large bowl, gently combine the sliced strawberries with sugar, lemon juice, and cornstarch. Set aside for 10-15 minutes to macerate and thicken slightly.
- Preheat Oven: Set your oven to 190°C (375°F) to ensure it is fully heated before baking.
- Roll Out Dough: On a large sheet of parchment paper dusted with flour, roll the chilled pastry into a rough 35 cm diameter circle about 3 mm thick.
- Assemble Galette: Spread the strawberry filling in the center of the dough, leaving a 5 cm (2 inch) border around the edges to fold.
- Fold Edges and Finish: Gently fold the pastry edges over the filling, pleating as needed. Brush the exposed pastry edges with the beaten egg and sprinkle with demerara or turbinado sugar for added texture and sweetness.
- Bake the Galette: Using the parchment paper, slide the galette onto a baking sheet and bake for 40-45 minutes until the crust is golden and the filling is bubbling.
- Cool and Serve: Allow the galette to cool on a wire rack for 10 minutes to set before serving, enhancing the flavors and improving slicing.
Notes
- Ensure the butter is properly frozen before mixing for a flaky pastry texture.
- Adding water gradually helps avoid a too sticky or dry dough.
- Rolling the dough on parchment paper makes transferring to the baking sheet easier and prevents sticking.
- Sprinkling sugar on the crust creates a crunchy, caramelized finish.
- Letting the galette cool slightly before slicing helps prevent the filling from spilling out.
- To avoid soggy pastry, make sure to toss the strawberry filling with cornstarch and sugar, and do not overload the galette with filling.
- Prep Time: 15 minutes active, plus 4 hours chilling
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
