Sourdough Strawberry Galette
A charming open-faced tart with flaky sourdough discard pastry and a vibrant strawberry filling — easy elegance for spring and summer tables.
At a Glance
Loaf Style: Rustic tart / galette
Skill Level: Intermediate
Total Time: ~3 hours (including chill time)
Prep Time: ~25 minutes
Yield: One 10-inch galette (serves 6–8)
Hydration: N/A
Bake Temp: 400°F / 200°C
Baking Vessel: Rimmed baking sheet lined with parchment
Ingredients
For the Sourdough Pastry
125g all-purpose flour
½ tsp fine sea salt
100g unsalted butter, cold and cubed
60g sourdough discard (unfed)
2–3 tbsp ice water
For the Strawberry Filling
300g fresh strawberries, hulled and halved
40g granulated sugar (adjust to taste)
2 tsp cornstarch
½ tsp vanilla extract or lemon zest
Pinch of salt
To Finish
1 egg, beaten (for egg wash)
Coarse sugar for sprinkling (optional)
Optional: whipped cream or crème fraîche to serve
Instructions
Make the Dough
1. In a mixing bowl, combine flour and salt. Add cold butter cubes and rub in lightly with your fingertips until the mixture resembles coarse crumbs with pea-sized bits.
2. Add sourdough discard and 1–2 tablespoons of ice water. Mix just until the dough comes together. Add a touch more water if dry.
3. Shape into a disk, wrap in cling film, and refrigerate for at least 1 hour (or overnight).
Prepare the Filling
4. In a bowl, toss strawberries with sugar, cornstarch, vanilla or zest, and a pinch of salt. Set aside to macerate while rolling out the dough.
Assemble the Galette
5. Preheat oven to 400°F / 200°C. Line a baking sheet with parchment.
6. Roll out the chilled dough on a lightly floured surface into a 12-inch circle (~⅛ inch thick). Transfer to the baking sheet.
7. Pile the strawberry mixture into the center, leaving a 2-inch border.
8. Gently fold the edges of the dough over the filling, pleating as needed. The center remains open.
9. Brush the crust with egg wash and sprinkle with coarse sugar.
Bake
10. Bake for 35–40 minutes, or until the crust is deep golden and the filling is bubbling.
11. Cool on the tray for 10–15 minutes before slicing and serving.
Visual Cues
Crust should be deeply golden with visible layers from the butter and discard.
Filling should be glossy and thickened, not runny.
The strawberries should retain their shape but appear softened and jammy.
Why This Works
Sourdough discard adds structure and a subtle tang to the pastry, making it flakier and more flavorful. The free-form nature of the galette makes it low-stress, and the simple filling lets the fruit shine.
