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Plum Apricot Sourdough Galette
Plum Apricot Sourdough Galette – beautifully rich from the colors of baked plums and apricots, all tango-ing with the best pie crust ever!
Prep Time
20
minutes
mins
Cook Time
50
minutes
mins
Chilling time
1
hour
hr
Course:
Dessert
Keyword:
sourdough galette, summer fruit galette, galette
Servings:
8
servings
Calories:
Author:
Natasha Minocha
Ingredients
250
gms
All-purpose flour
1
tbsp
Raw sugar
You can use regular sugar
130
gms
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
Cornflour
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.
Rub the cold butter in the mixture, using your fingertips.
When it resembles large, coarse breadcrumbs, add in the sourdough discard.
Bring the dough together using your hands. Add a tablespoon or two of water to bind the dough, if needed.
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 180C. Line a baking tray with parchment paper.
Filling
Toss together the sliced fruits with cornflour and 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.
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.
Sprinkle the galette with some raw sugar and 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!