Question 1

Can I use frozen peaches or blackberries in this galette?

Accepted Answer

Yes. Thaw the fruit completely and drain off all excess liquid before tossing with the filling ingredients. Undrained frozen fruit adds too much moisture to the filling and can result in a soggy crust regardless of how much starch you use. Save the drained juice and reduce it with a little sugar for a simple syrup to drizzle over ice cream or yogurt.

Question 2

Why is my galette filling runny after baking?

Accepted Answer

A runny filling usually means there was too much surface moisture on the fruit, not enough tapioca starch, or the galette was sliced before it had time to rest and set. Make sure your blackberries are patted completely dry before mixing, measure the tapioca starch accurately, and give the galette a full twenty to thirty minutes of resting time before cutting into it.

Question 3

Can I use store-bought puff pastry instead of sourdough puff pastry?

Accepted Answer

Yes. A high quality store-bought puff pastry produces a beautiful galette and is a practical option when time is limited. The sourdough puff pastry made with freshly milled flour adds a depth of flavor and a layered complexity that store-bought dough cannot replicate, but the technique and assembly are identical either way. The full sourdough puff pastry recipe is at Sourdough Puff Pastry Made with Freshly Milled Flour.

Question 4

How thick should I roll the puff pastry for a galette?

Accepted Answer

Aim for approximately three eighths of an inch, which is slightly thicker than a quarter inch. Pastry rolled thinner than a quarter inch may not have enough structure to contain the fruit juices as they release during baking, which can result in leaking and a soggy base. Thicker pastry holds its shape through folding and baking and produces cleaner layers in the finished galette.

Question 5

How do I store leftover galette?

Accepted Answer

Store cooled leftover galette loosely covered at room temperature for up to one day, or refrigerate for up to three days. Reheat slices in a 300 degree oven for eight to ten minutes to restore the crispness of the crust before serving. For more sourdough pastry recipes that store and reheat well, see Sourdough Cherry Hand Pies with Freshly Milled Flour.

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