Plum Apricot Sourdough Galette
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!
Servings: 8 Servings
Calories: 332kcal
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.
Nutrition
Serving: 1 Serving | Calories: 332kcal | Carbohydrates: 43g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 107mg | Potassium: 139mg | Fiber: 2g | Sugar: 13g | Vitamin A: 885IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg