There’s something special about gathering simple ingredients, working with your hands, and watching them become something beautiful. This sourdough peach galette is just that. Rustic, free-formed, and filled with the sweetness of ripe summer peaches. Perfect to serve on the porch with a cup of coffee or tea.
Ingredients:
For the Sourdough Pastry:
- 1 ½ cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- ½ cup unsalted butter, chilled
- ½ cup cold sourdough discard
- ¼ cup ice water
For the Peach Filling:
- 6–8 ripe peaches
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 2 tsp cinnamon
- pinch of salt
- 1 ½ tbsp cornstarch
For the Topping:
- 2 tbsp heavy cream
- 1 tbsp granulated sugar
Directions:
Make the Pastry:
In a small bowl, stir together flour, sugar, and salt.
Grate the chilled butter and toss it into the flour mixture.
Add the sourdough discard and ice water. Use your hands to gently bring the dough together into a ball. If crumbly, add a teaspoon or two of extra ice water.
Knead lightly (don’t overwork). Wrap and place in the freezer for 15–20 minutes while you make the filling.
Slice peaches: cut in half, twist to remove the pit, then thinly slice.
Place slices in a bowl and toss gently with sugar, lemon juice, cinnamon, salt, and cornstarch.
Assemble the Galette:
Preheat oven to 375°F.
Roll the chilled dough into a 12–14 inch circle on lightly floured parchment paper.
Arrange peach slices in the center, leaving a 2-inch border.
Fold the dough edges up and over the peaches, patching as needed.
Brush the crust and peaches with heavy cream, then sprinkle with sugar and cinnamon.
Transfer parchment and galette onto a baking sheet.
Bake at 375°F for 10 minutes. Lower heat to 350°F and bake another 30 minutes, until peaches are bubbly and the crust is golden.
Cool slightly before slicing. Enjoy with whipped cream or a scoop of ice cream!
The Prayer Porch 