Mixed Berry Galette With Sourdough Crust
Indulge in the sweet and tangy flavors of summer with this irresistible Mixed Berry Galette With Sourdough Crust! This rustic French pastry is the perfect way to showcase the season's bounty of fresh berries. With its flaky, buttery crust and juicy berry filling, this easy-to-make dessert will have everyone at your table begging for seconds.
Servings: 8
Calories: 133kcal
Equipment
- Food Processor
- Measuing Cups
- Measuring Spoons
- Parchment Paper
- Baking Sheet
- Large Mixing Bowl
- Spatula
Ingredients
For The Dough
- 1 ½ cups Gluten Free Flour
- 1 tablespoon Coconut Sugar more if desired
- ½ teaspoon Sea Salt
- 1.5 Sticks Butter cold and cubed into about 1 inch squares
- 1 tablespoon Apple Cider Vinegar
- 90 grams Sourdough Discard optional, substitution listed below.
- 4-8 tablespoon Ice Water start with 4 tablespoon and increase if dough is dry. If omitting the sourdough discard, add a few extra tablespoon water.
For The Filling
- 2 cups Strawberries sliced
- 1.5 cups Blueberries
- 1 Zest of Lemon
- 1 tablespoon Lemon Juice
- 1-2 tablespoon Honey depending on the level of sweetness you like
- ½ teaspoon Vanilla Extract
- 1 tablespoon Potato Starch
- 1 Pinch Sea Salt
For The Egg Wash
- 1 Egg
- 1 splash Filtered Water
Instructions
Making The Dough
- In the food processor, add flour, sugar and salt and pulse to combine.
- Add the cold, cubed butter and pulse a few times. Butter should still be in large chunks at this point.
- Add sourdough discard, apple cider vinegar, and 4 tablespoon cold water and pulse to combine.
- If the dough looks dry add a few more tablespoons of water and pulse again.
- Dough is considered ready when it begins to clump and resemble coarse sand. You should still be able to see chunks of butter.
- Remove dough from the food processor and place on a lightly floured pastry board (use gluten free flour).
- With your hands, shape the dough into a disc.
- Wrap tightly with plastic wrap and place in the fridge for 2 hours or overnight.
Making The Filling
- Combine strawberries, blueberries, lemon zest, lemon juice, honey, vanilla and salt in a medium sized bowl. This filing is not overly sweet, and you may want to add additional honey if you are looking for extra sweetness.
- Add potato starch and gently stir to combine.
Making the Egg Wash
- In a small bowl, add 1 egg and a splash of water. Whisk to combine.
Assembling the Galette
- Remove dough from the fridge and let it rest for about 5 minutes.
- Place the dough between two sheets of parchment paper that have been lightly dusted with gluten free flour.
- Roll the dough out until it is about ⅛ inch thick and approximately 12 inches in diameter.
- Peel one side of the parchment paper off, and place the other sheet of parchment paper with the dough on a baking sheet.
- Place the filling in the center and gently spread it out leaving about a 1 inch border.
- Gently fold edges over each other, working your way around the circle. The beauty of a galette is that it presents in almost a messy manner, thus there is no need to be perfect (If the dough breaks, you can pinch it back together with your fingers).
- Brush the folded over dough with egg wash, then sprinkle with coconut sugar. The egg wash helps the crust to brown and the coconut sugar to stick.
- Bake at 400 degrees for 40 min. The crust should be brown and the filling bubbling.
Notes
Substitutions and variations
- Different Fruits: Use your favorite stone fruits, or try using your favorite fresh fruit depending upon the season.
- Sugar Alternatives: This recipe calls for coconut sugar to keep it refined sugar-free, however, you can use date sugar or regular cane sugar if that's what you prefer. You can also swap the honey for maple syrup.
- Dietary Adjustments: This recipe is gluten-free, however, you can also make this with regular all-purpose flour.
- No Sourdough, No Problem: If you don't have sourdough discard, no worries. You can make this recipe without the sourdough starter discard. Just add a few extra tablespoons of ice water instead.
- Ice Cream: A scoop of vanilla ice cream pairs perfectly with the warm fruit galette.
- Whipped Cream: Lightly sweetened whipped cream adds a fluffy, creamy contrast.
- Powdered Sugar: Dust the top with a sprinkle of powdered sugar.
Nutrition
Calories: 133kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 165mg | Potassium: 118mg | Fiber: 4g | Sugar: 9g | Vitamin A: 52IU | Vitamin C: 32mg | Calcium: 31mg | Iron: 1mg
