Rustic, golden, and bursting with juicy summer stone fruits, this plum apricot sourdough galette is a dreamy summer bake. With a flaky, buttery sourdough crust and jammy fruits, this free-form tart is super easy to make!
I love using sourdough discard in my baking, and I try to incorporate it into delicious treats like banana cinnamon pancakes, sourdough discard banana bread, and oatmeal walnut cookies.
This galette is also a delicious way to use some of it! The crust is crisp, so flavorful, and has a slight tang that pairs beautifully with the sweet-tart plums and apricots. This fuss-free crust comes together in minutes, with no shaping or lattice required - just roll, fill, fold, and bake!
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Why You'll Love This Recipe
✨Galettes are lazy pies!! You don’t have to fuss over kneading, rolling, or folding. It’s gorgeous and rustic. The stone fruits turn beautifully jammy, a feast for the eyes and the taste buds.
✨The crust is to-die-for. Buttery, nutty, and just a little tangy from the sourdough discard, balancing the sweetness perfectly.
✨The galette dough is super forgiving and very versatile. Use whatever stone fruits you have on hand: peaches, nectarines, or cherries. They all work great.
✨It’s great, warm or cold. Eat it fresh out of the oven or enjoy a chilled slice the next day with your coffee.
✨Apricot plum galette is a crowd-pleaser. Whether you serve it at brunch or for dessert, it’s the kind of bake everyone asks for seconds of.
Recipe Ingredients
All-purpose flour forms the base of the crust, giving it the structure and flakiness you love in a galette. You can also swap in part whole wheat flour for a nuttier, heartier bite.
Sugar: I used raw sugar. It adds a light caramel-like flavor and a lovely crunch on top. Regular white sugar works perfectly well if that’s what you have on hand.
Butter: Cold butter is what makes the crust flaky and tender. I used salted butter, but you can use unsalted and add ¼ teaspoon of salt.
Sourdough discard: Instead of ice-cold water, we use cold sourdough discard to make the dough. I used a 100% hydration starter discard, meaning my starter is fed with equal weights of water and flour. If your starter uses a different recipe, you may need to adjust the discard amount. New to the sourdough world? I explain what it is in my peanut butter sourdough brownies.
Almond meal adds a lovely nuttiness and prevents the crust from getting soggy.
Fruits: Use ripe but firm plums and apricots. Avoid overfilling. Stone fruits release a lot of juice that can make the crust soggy.
Cream is optional, but a quick brush over the crust before baking makes it extra golden and crisp. It also helps the seeds stick better.
Seeds: These are optional. But I love the little crunch and visual flair that black and white sesame seeds bring to bakes like thumbprint cookies and Turkish pide. You could also try poppy seeds or chopped nuts if you prefer.
Please see the recipe below for full information about the ingredients and quantities.
Variations
Fresh dates: I also added a few fresh dates, but this is entirely optional. Fresh dates are delicious, mildly sweet, and crunchy. If you have some leftover, try them in plum and apricot cobbler cake.
Fruits: No plums or apricots? Use any stone fruit that looks good to you. Or combine two or three of them. You can also use apples as I did in this apple marzipan galette, or cherries as in this easy cherry galette!
Without sourdough discard: Use ice-cold water to bring the dough together. The crust will still turn out delicious and flaky. For that tangy flavor, you can also use thick plain yogurt.
How To Make Plum Apricot Sourdough Galette
Step 1: Combine the flour and sugar in a large bowl.
Step 2: Rub the cold butter into the mixture, using your fingertips.
Step 3: When it resembles large, coarse breadcrumbs, add in the sourdough discard.
Step 4: Bring the dough together using your hands.
Step 5: This will be a clumpy mixture. Bring it together in a disc. Cover with cling wrap and refrigerate for at least an hour.
Step 6: In the meantime, preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Step 7: In a bowl, toss together the sliced plums and apricots with cornstarch and sugar.
Step 8: When the dough has firmed up, roll it out into an 11-inch circle on a lightly floured surface.
Step 9: Sprinkle almond meal over the center, leaving a 2-inch border all around.
Step 10: Arrange the sliced plums and apricots on top of the almond meal. Gently fold the edges of the dough over the fruit. Don’t worry if it’s not too neat and looks rustic. That’s the charm!
Step 11: Brush the crust with cream (if using), then sprinkle with black and white sesame seeds and sugar. Bake for 45–50 minutes, until the crust is golden and the fruit juices are bubbling.
Step 12: Let the plum apricot sourdough galette rest for at least 15 minutes. Slice and serve!
Pro Tips
- Don’t stress if you see little lumps of butter in your galette dough. That’s a good thing! They melt as the galette bakes, creating those delicious flaky layers.
- This dough is super forgiving. You don’t need to knead it. Just pull everything together. If it’s too dry, add a spoonful of ice-cold water at the end to help bind it.
- Add more sugar to the filling if your fruits are not sweet enough.
- The beauty of galettes is that you don’t have to worry about winning any prizes for the perfect crust shape. Round, oval, and anything in-between is a-okay!
- I baked a large 9-inch galette, which took about 45 minutes. If you’re making mini plum and apricot galettes, they’ll bake faster. Just keep an eye on them after 30 minutes.
How To Serve
Let the galette rest for at least 15 to 20 minutes before serving. This gives the fruit juices time to settle, so your slices hold together beautifully instead of falling apart.
We enjoyed it just as it is. Warm from the oven. But it’s also fantastic with a scoop of vanilla ice cream. The cold, creamy texture pairs perfectly with the warm, flaky crust and juicy fruit. This plum galette recipe pairs well with:
- Greek yogurt or vanilla custard
- A dollop of lightly sweetened whipped cream
- A cup of tea or coffee
- Sparkling wine cocktail, chilled rosé, or peach iced tea for a summery dessert spread
Recipe FAQs
A galette is a rustic, free-form tart. Think of an open-faced pie. It can be sweet or savory. It’s baked on a tray or sheet pan. The French call it galette. The Italians crostata. Same cozy vibe, different name!
I use the simplest trick. Sprinkle a layer of almond meal on the crust under the fruit filling. It soaks up those juicy drips and keeps the crust crisp while adding a lovely nutty flavor. You can also sprinkle some polenta on the crust like I did for my cherry galette.
Cold ingredients are key! Use cold butter and sourdough discard. Work quickly so the butter doesn’t melt. The heat from your hands will transfer to the butter (which is also why we use fingertips) and melt it. And you don’t want that happening. Also, let the dough chill in the fridge until it firms up, especially if you're in a warm kitchen.
Sourdough discard adds acidity, which helps create the most tender, flaky crust. It also deepens the flavor while adding a subtle tang.
📖 Recipe
Plum Apricot Sourdough Galette
Ingredients
- 2 cup All-purpose flour
- 1 tbsp Raw sugar You can use regular sugar
- 1/2 cup Butter, chilled and cubed I used salted butter
- 1/2 cup Sourdough discard, cold
- 2-3 tbsp Ice cold water
Filling
- 1/4 cup Almond meal
- 4-5 Plums, sliced
- 4-5 Apricots, sliced
- 8-10 Fresh dates, sliced Optional
- 1.5 tbsp Cornstarch
- 1/4 cup Raw sugar You can use regular sugar
- 1 tbsp Cream Optional
- Black and white sesame seeds for the crust Optional
- Raw sugar for sprinkling on top of the galette
Instructions
Sourdough Crust
- Combine the flour and sugar in a large bowl.2 cup All-purpose flour, 1 tbsp Raw sugar
- Rub the cold butter into the mixture, using your fingertips.1/2 cup Butter, chilled and cubed
- When it resembles large, coarse breadcrumbs, add in the sourdough discard.1/2 cup Sourdough discard, cold
- Bring the dough together using your hands. Add a tablespoon or two of water to bind the dough, if needed.2-3 tbsp Ice cold water
- This will be clumpy mixture. Bring it together in a disc. Flatten it a bit. Cover with cling wrap and refrigerate for at least an hour.
- Preheat your oven to 180 C / 350 F. Line a baking tray with parchment paper.
Filling
- Toss together the sliced fruits with cornflour and sugar.4-5 Plums, sliced, 4-5 Apricots, sliced, 8-10 Fresh dates, sliced, 1.5 tbsp Cornflour, 1/4 cup Raw sugar
- Lightly flour your work surface and roll out the dough into a 11" circle.
- Sprinkle the almond meal on the rolled-out dough, leaving a 2" border around.1/4 cup Almond meal
- Arrange the fruits on top of the almond meal. Fold the edges of the dough over the fruit to partially cover them.
- Brush the crust with a bit of cream and sprinkle with some black and white sesame seeds and raw sugar.1 tbsp Cream, Black and white sesame seeds, Raw sugar
- Bake for 45-50 minutes, or until the crust is golden and the juices are bubbling.
- Let it rest for at least 15 mins. Serve warm or at room temperature. Enjoy!
Notes
- Don’t stress if you see little lumps of butter in your galette dough. That’s a good thing! They melt as the galette bakes, creating those delicious flaky layers.
- This dough is super forgiving. You don’t need to knead it. Just pull everything together. If it’s too dry, add a spoonful of ice-cold water at the end to help bind it.
- You can increase the quantity of sugar in the filling if your fruits are not sweet enough.
- The beauty of galettes is that you don’t have to worry about winning any prizes for the perfect crust shape. Round, oval, and anything in-between is a-okay!
- I baked a large 9-inch galette, which took about 45 minutes. If you’re making mini plum and apricot galettes, they’ll bake faster. Just keep an eye on them after 30 minutes.
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