From Our Kitchen: A Simple August Recipe

Peach & Blackberry Sourdough Galette

Made with backyard peaches (or market finds!), this freeform galette is one of our family’s favorite ways to use up extra dough and sweet fruit.

What you need:

• 175g All Purpose Flour

• 7g Granulated Sugar

• 3g Fine Sea Salt

• 113g Unsalted Butter, Cold

• 115g Sourdough Starter

• 37g Cold Water

For the filling:

• 450g Sliced Peaches

• 150g Blackberries

• 14g Fresh Lemon Juice

• 50g Granulated Sugar

• 5g Cornstarch

• 3g Fine Sea Salt

Make The Crust: In a large bowl, whisk together the flour, sugar and salt. Cut the butter into small cubes. Add the butter and lightly toss to coat with flour. Using your hands, cut the butter into the flour until the butter is the size of small peas. Add the sourdough starter and water. Stir with a spatula until well combined. The dough should just come together, but if its still very dry, add more water. 

• Scrape the dough onto a clean work surface and gather and gently knead it into a disc shape. Tightly wrap the disc in plastic wrap and refrigerate for 2 hours or overnight before rolling out.

Make The Filling: In a large bowl, combine the peaches, blackberries, lemon juice, sugar, cornstarch and salt. 

• Preheat the over to 400F. Line a 13 x 18 inch half-sheet pan with parchment.

• Unwrap the dough and place it on a lightly floured work surface. Using a rolling pin, roll the dough out into a round about 12 inches in diameter. Transfer to the lined sheet pan. Scoop the filling into the centre of the crust, leaving 2-inch border all around. Then fold the border of the crust up over the filling in a series of pleats as you make your way around. Refrigerate for 30 minutes.

To Finish: Bake for 40 minutes or until the juices are bubbling and the crust is golden brown. Let cool for 25-35 minutes and serve warm.