Sourdough Blackberry Peach Galette Recipe

Name: Sourdough Blackberry Peach Galette
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Ingredients: 2 cups 200g blackberries; 2 medium ripe peaches (sliced (unpeeled or peeled, as preferred)); 1½ tablespoons tapioca starch; ¼ cup brown sugar; 2 teaspoons vanilla extract; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons salted butter; 2 tablespoons honey; 1 batch Sourdough Puff Pastry; Rolled into a 14” x 12” rectangle (or 1 pkg. of Premade Puff Pastry Dough); 1 egg; 1 tablespoon water; ½ tablespoon coarse sugar

This freshly milled flour sourdough blackberry peach galette is the kind of dessert that disappears fast.

The flaky, tender crust made with freshly milled sourdough puff pastry wraps around sweet peaches and juicy blackberries for a cozy, rustic treat your family will ask for again and again.

This post may contain affiliate links. Please read our disclosure policy for details.

Freshly baked sourdough blackberry peach galette on a parchment-lined cast iron pan, topped with a scoop of vanilla ice cream, surrounded by fresh peach slices, blackberries, and sprigs of white flowers on a lace tablecloth.

For the puff pastry recipe, Sourdough Puff Pastry with Freshly Milled Flour—it’s flaky, flavorful, and surprisingly simple to make as well. Or you can use a store-bought bought ready-made puff pastry if you need to save on time.

Why You’ll Love This Recipe

Juicy, sun-ripened flavor – Blackberries and peaches melt into a sweet, jam-like filling with just enough tartness to keep each bite bright and fresh. It’s the kind of fruit combination that feels like late summer on a plate.
Flaky, fermented crust – The sourdough puff pastry bakes up light, crisp, and full of buttery depth. That gentle fermentation adds a complexity you just can’t get from store-bought dough.
Seasonal and versatile – Keep it summery with berries and stone fruit, or swap in figs, plums, or apples when the months turn cooler. It’s a recipe that adapts beautifully to whatever’s in your fruit bowl.
Best warm from the oven – The crust is flaky and buttery with the first bite, and the filling is irresistibly soft. Pair it with a drizzle of cream, a dollop of ice cream, or just a dusting of powdered sugar.
Cozy leftover potential – This galette reheats beautifully, so you can sneak a quiet morning slice with coffee or tea… if your family hasn’t polished it off the night before.

From Grain TO Table

The Cottage Mill

Curious about freshly milled flour? Step inside The Cottage Mill where I share guides, tools, any recipes to help you bake with freshly milled flour with confidence and sucess.

Explore The Mill Today!

Unbaked sourdough blackberry peach galette with neatly arranged peach slices and blackberries in the center, placed on parchment paper in a cast iron pan, surrounded by fresh peaches, blackberries, and mint leaves on a lace tablecloth.

Ingredients

Blackberries – for their sweet-tart depth and rich, jam like texture when baked
Peaches – soft and sun-kissed, they bring brightness and floral warmth
Tapioca starch – thickens the filling with a glossy, clear finish (see note below)
Brown sugar – adds mellow sweetness and a hint of caramel depth
Vanilla extract – rounds out the fruit with soft, fragrant undertones
Lemon juice – brightens and balances the sweetness of the filling
Salted butter – brings richness and depth to the honey drizzle
Wildflower honey – floral and golden, it enhances the natural fruit flavors
Sourdough puff pastry – flaky, layered, and subtly tangy from fermentation
Egg Wash – helps the crust take on a golden, glossy finish
Water – thins the egg white to make a smooth egg wash
Coarse sugar – adds sparkle and delicate crunch to the crust

Tip: You may use whatever starch you have on hand—arrowroot, cornstarch, or tapioca. I prefer tapioca starch for its clarity; it leaves the filling glossy and vibrant rather than cloudy, as cornstarch sometimes does.

Sourdough blackberry peach galette cut into rectangular slices on a parchment-lined cast iron pan, topped with vanilla ice cream and served alongside fresh peach slices and blackberries on a lace-covered table.

Recipe Tips

Slice peaches thinly – Thinner slices soften quickly, ensuring the fruit bakes evenly without staying firm in the center

Chill the rolled-out dough – If you’re using homemade puff pastry, refrigerate it before filling to help prevent leaks and maintain shape

Melt the honey and butter gently – A low stovetop melt keeps the drizzle silky; let it cool slightly before pouring so it settles, not runs

Balance with salt – If using unsalted butter, add ¼ teaspoon of salt to the fruit mixture to round out the sweetness

Frozen fruit works too – Just thaw and drain it well before using to avoid a soggy crust; save the juice to make a syrup for yogurt, coffee, or for ice cream topping

Close-up of a plated slice of sourdough blackberry peach galette topped with vanilla ice cream, with a fork cutting into the flaky crust, peach slices, and blackberries, set on a lace tablecloth with fresh fruit in the background.

Instructions

Prepare the fruit: Rinse the blackberries gently and pat them completely dry with a clean towel. In a large bowl, toss the prepared blackberries with tapioca starch, brown sugar, vanilla extract, and lemon juice. Set aside to let the juices begin to release and mingle.
Melt the butter and honey: On the stovetop, melt the butter and honey together over low heat just until combined. Remove from heat and let it cool slightly while you assemble the galette.
Roll the puff pastry: Lightly dust your parchment paper with flour to prevent sticking—especially when folding the edges later on. Then roll out either store-bought puff pastry or your sourdough freshly milled puff pastry into a 12”x14” rectangle, or any shape you prefer. The dough should be slightly thicker than ¼ inch (closer to ⅜ inch) to help contain the fruit juices as it bakes. Once rolled, transfer the parchment and dough to a baking sheet.
Layer the peaches: Arrange the peach slices over the blackberry mixture in a loose, overlapping pattern. Let them fall where they may—this galette is meant to be rustic.
Fold the crust: Fold about 2 inches of dough inward all the way around, gently cradling the fruit and sealing in the edges.
Brush and sugar the crust: Whisk the egg and water together, then brush it over the folded edges of the dough. Sprinkle generously with coarse sugar for a bit of sparkle and crunch.
Bake until golden: Bake at 375°F for 25–30 minutes, or until the crust is golden brown and the filling is bubbling gently. If the edges brown too quickly, cover loosely with foil halfway through.
Cool and serve: Let the galette rest for 20–30 minutes before slicing. It’s best served warm, with whipped cream, ice cream, or simply on its own.

Note: Let the galette rest longer than you think—warm is lovely, but too hot and the juices will run. Give it time to settle into itself, and you’ll be rewarded with clean slices and tender fruit held in golden folds.

Don’t forget to pin this for later!

“Overhead view of a golden-brown sourdough blackberry peach galette made with freshly milled flour, filled with vibrant peach slices and blackberries, surrounded by fresh fruit and flowers on a lace-covered table, with text overlay reading ‘Sourdough Blackberry Peach Galette – Made with Freshly Milled Flour’ and themoderndaycottage.com.”

FAQ’s

Yes, you can. Just be sure to thaw them completely and drain off any excess liquid before using. This helps prevent a soggy crust.

This usually means there was too much moisture in the fruit or not enough starch to thicken it. Make sure your berries are patted dry, and don’t skip the starch—tapioca works especially well here.

Absolutely. While I love using sourdough puff pastry made with freshly milled flour, a good quality store-bought puff pastry works beautifully and saves time.

A little thicker than 1/4 inch—closer to 3/8 inch—is ideal. Thinner dough may collapse or leak when baking.

Yes! Rectangle, circle, oval—any freeform shape will do. The charm of a galette is in its rustic, handmade feel.

Wrap the cooled galette loosely and store at room temperature for up to one day, or refrigerate for two to three days. Rewarm in the oven to bring back the crispness of the crust.

Recipe Variations

Autumn Apple Galette – Peel and slice tart apples, then season with cinnamon, nutmeg, and clove for a cozy, pie-like version
Citrus & Honey Galette – Use thin slices of blood orange, cara cara, or grapefruit with a drizzle of honey for a bright winter bake
Savory Vegetable Galette – Fill your pastry with roasted root vegetables, crumbled goat cheese, and a touch of thyme or rosemary
Add almond extract – A few drops in the dough or fruit mixture bring a soft, fragrant note that pairs especially well with peaches or apples

Shop The Tools

Copper Measuring Cups and Spoons Set Rustic copper and wood measuring cup and spoon set, a charming and functional kitchen tool for precise baking and preserving.

Set of three clear glass mixing bowls in different sizes, nested and arranged on a white background.

Cottage Living Newsletter

Join the Cottage Living Community

Seasonal recipes, cozy cottage projects, simple from-scratch living, and gentle inspiration for homemakers who crave a slower rhythm rooted in home and heart.

Sign ME UP!

Similar Recipes

Another favorite from my kitchen to yours, where the seasons guide the table and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily

Equipment

1 Cast Iron Pan 13.5×9.5 with rim
1 Mixing Bowl Set
1 Small saucepan
1 Whisk
1 Parchment Paper

Ingredients

Fruit Filling

2 cups 200g blackberries
2 medium ripe peaches sliced (unpeeled or peeled, as preferred)
1½ tablespoons tapioca starch
¼ cup brown sugar
2 teaspoons vanilla extract
2 tablespoons freshly squeezed lemon juice

Honey Butter Drizzle

2 tablespoons salted butter
2 tablespoons honey

For The Pastry: Sourdough Puff Pastry made with Freshly Milled Flour

1 batch Sourdough Puff Pastry; Rolled into a 14” x 12” rectangle (or 1 pkg. of Premade Puff Pastry Dough)

Finishing *optional

1 egg
1 tablespoon water
½ tablespoon coarse sugar

Instructions

Preheat the oven: Preheat to 375°F (190°C) and line a baking sheet with parchment paper.
Make the fruit filling: In a large bowl, toss blackberries and sliced peaches with brown sugar, tapioca starch, vanilla extract, and lemon juice. Gently stir until coated and set aside.
Melt the glaze: In a small saucepan, melt butter and wildflower honey over low heat. Stir until smooth, then let cool slightly.
Roll out the dough: Lightly flour a sheet of parchment paper and roll the puff pastry into a 12”x14” rectangle. Transfer both parchment and dough to the prepared baking sheet.
Assemble the galette: Spoon the fruit mixture into the center, leaving a 4-inch border. Layer a few extra peach slices on top. Fold the edges inward, gently pleating the dough to hold the filling.
Add the finishing touches: Whisk 1 egg with 1 tablespoon of water and brush over the folded crust. Sprinkle with coarse sugar.
Bake the galette: Bake for 25–30 minutes, or until the crust is golden and the filling is bubbling. Tent with foil if browning too quickly.
Cool and serve: Let cool on the baking sheet for 20–30 minutes before slicing. Enjoy warm with cream or vanilla ice cream.

Notes

Fruit prep tip – Always rinse and gently pat dry your blackberries before mixing. Excess moisture can lead to a soggy crust. If using frozen fruit, thaw fully and drain well before using. Save the juices for homemade syrups or drizzling over yogurt or ice cream.

Pastry options – This recipe uses a sourdough puff pastry made with freshly milled flour, but you can absolutely substitute with high-quality store-bought puff pastry for ease and convenience.

Rolling tip – Lightly flour your parchment paper before rolling out the dough to prevent sticking, especially when folding the edges. Aim for a 12”x14” rectangle or shape of your choice, about 3/8 inch thick. Thinner dough may leak juices as it bakes.

Filling texture note – The fruit mixture may seem juicy—this is normal. The tapioca starch helps thicken it during baking. If you prefer a firmer, more jam-like filling, you can cook the fruit mixture into a quick compote before assembling the galette. Simply add the fruit, sugar, lemon juice, and tapioca starch to a saucepan and simmer over medium heat for 5–8 minutes, until slightly thickened. Let it cool before spooning onto the pastry.

Honey butter note – Melt the butter and honey gently over low heat. Let it cool slightly before using so it doesn’t melt the pastry when poured.

Baking tip – Keep an eye on the crust color. If it begins to brown too quickly, tent loosely with foil during the final 10 minutes of baking to prevent over-darkening.

Serving suggestion – Let the galette rest for 20–30 minutes before slicing. The filling sets slightly as it cools, and the flavors deepen. It’s lovely served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition

Did you make this recipe?

If you gave it a try and loved it, I’d be so grateful if you came back to leave a 5 “⭐️” rating. Use the buttons below to share, comment, or connect—I truly enjoy seeing and celebrating your beautiful bakes.

@themoderndaycottage Leave a Comment @themoderndaycottage

Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.

About Me

Sourdough Blackberry Peach Galette Recipe | Freshly Milled Flour

Why You’ll Love This Recipe