{"id":13283,"date":"2020-08-01T13:14:05","date_gmt":"2020-08-01T07:44:05","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=13283"},"modified":"2025-07-29T13:05:04","modified_gmt":"2025-07-29T07:35:04","slug":"plum-apricot-sourdough-galette","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/plum-apricot-sourdough-galette\/","title":{"rendered":"Plum Apricot Sourdough Galette"},"content":{"rendered":"\n

Rustic, golden, and bursting with juicy summer stone fruits, this plum apricot sourdough galette<\/strong> is a dreamy summer bake. With a flaky, buttery sourdough crust and jammy fruits, this free-form tart is super easy to make!\u00a0<\/p>\n\n\n\n

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I love using sourdough discard in my baking, and I try to incorporate it into delicious treats like banana cinnamon pancakes<\/a>, sourdough discard banana bread<\/a>, and oatmeal walnut cookies.<\/a> <\/p>\n\n\n\n

This galette is also a delicious way to use some of it! The crust is crisp,\u00a0so 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!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728Galettes are\u00a0lazy pies!!<\/em> You don\u2019t have to fuss over kneading, rolling, or folding. It\u2019s gorgeous and rustic. The stone fruits turn beautifully jammy, a feast for the eyes\u00a0and<\/em>\u00a0the taste buds.<\/p>\n\n\n\n

\u2728The crust is to-die-for. Buttery, nutty, and just a little tangy from the sourdough discard, balancing the sweetness perfectly.<\/p>\n\n\n\n

\u2728The galette dough is super forgiving and very versatile. Use whatever stone fruits you have on hand: peaches, nectarines, or cherries. They all work great.<\/p>\n\n\n\n

\u2728It\u2019s great, warm or cold. Eat it fresh out of the oven or enjoy a chilled slice the next day with your coffee.<\/p>\n\n\n\n

\u2728Apricot plum galette is a crowd-pleaser. Whether you serve it at brunch or for dessert, it\u2019s the kind of bake everyone asks for seconds of.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

All-purpose flour<\/strong> 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.<\/p>\n\n\n\n

Sugar<\/strong>: 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\u2019s what you have on hand.<\/p>\n\n\n\n

Butter<\/strong>: Cold butter is what makes the crust flaky and tender. I used salted butter, but you can use unsalted and add \u00bc teaspoon of salt.<\/p>\n\n\n\n

Sourdough discard<\/strong>: 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\u00a0peanut butter sourdough brownies<\/a>.<\/p>\n\n\n\n

Almond meal <\/strong>adds a lovely nuttiness and prevents the crust from getting soggy.<\/p>\n\n\n\n

Fruits:<\/strong> Use ripe but firm plums and apricots. Avoid overfilling. Stone fruits release a lot of juice that can make the crust soggy.<\/p>\n\n\n\n

Cream<\/strong> is optional, but a quick brush over the crust before baking makes it extra golden and crisp. It also helps the seeds stick better.<\/p>\n\n\n\n

Seeds<\/strong>: These are optional. But I love the little crunch and visual flair that black and white sesame seeds bring to bakes like\u00a0thumbprint cookies<\/a>\u00a0and\u00a0Turkish pide<\/a>. You could also try poppy seeds or chopped nuts if you prefer.<\/p>\n\n\n\n

Please see the recipe below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Fresh dates:<\/strong>\u00a0I 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\u00a0plum and apricot cobbler cake<\/a>.<\/p>\n\n\n\n

Fruits:\u00a0<\/strong>No plums or apricots? Use any stone fruit that looks good to you. Or combine two or three of them. <\/em>You can also use apples as I did in this apple marzipan galette<\/a>, or cherries as in this easy cherry galette<\/a>!<\/p>\n\n\n\n

Without sourdough discard:<\/strong> 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.<\/p>\n\n\n\n

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How To Make Plum Apricot Sourdough Galette<\/h2>\n\n\n\n

Step 1:<\/strong> Combine the flour and sugar in a large bowl.<\/p>\n\n\n\n

Step 2:<\/strong> Rub the cold butter into the mixture, using your fingertips.<\/p>\n\n\n\n

Step 3:<\/strong> When it resembles large, coarse breadcrumbs,\u00a0add in the sourdough discard.<\/p>\n\n\n\n

Step 4:<\/strong> Bring the dough together using your hands.<\/p>\n\n\n\n

Step 5:<\/strong> This will be a clumpy mixture. Bring it together in a disc. Cover with cling wrap and refrigerate for at least an hour.<\/p>\n\n\n\n

Step 6:<\/strong> In the meantime, preheat your oven to 180\u00b0C (350\u00b0F). Line a baking tray with parchment paper.<\/p>\n\n\n\n

Step 7:<\/strong> In a bowl, toss together the sliced plums and apricots with cornstarch and sugar. <\/p>\n\n\n\n

Step 8:<\/strong> When the dough has firmed up, roll it out into an 11-inch circle on a lightly floured surface.<\/p>\n\n\n\n

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\"Sliced<\/figure>\n<\/div>\n\n\n\n
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\"Fruits<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Step 9:<\/strong> Sprinkle almond meal over the center, leaving a 2-inch border all around.<\/p>\n\n\n\n

Step 10:<\/strong> Arrange the sliced plums and apricots on top of the almond meal. Gently fold the edges of the dough over the fruit. Don\u2019t worry if it\u2019s not too neat and looks rustic. That\u2019s the charm!<\/p>\n\n\n\n

Step 11:<\/strong> Brush the crust with cream (if using), then sprinkle with black and white sesame seeds and sugar. Bake for 45\u201350 minutes, until the crust is golden and the fruit juices are bubbling.<\/p>\n\n\n\n

Step 12:<\/strong> Let the plum apricot sourdough galette rest for at least 15 minutes. Slice and serve!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\"Baked<\/figure>\n\n\n\n
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Pro Tips<\/h2>\n\n\n\n