This sourdough peach blackberry galette layers ripe summer peaches and fresh blackberries into a flaky puff pastry made with freshly milled soft white wheat flour (or you can use a premade puff pastry), cooked till lightly golden.
Everything comes together in about 30 minutes, and the sourdough puff pastry does most of the heavy lifting long before assembly day if you make it ahead.
For more freshly milled pastry recipes, explore Sourdough Puff Pastry Made with Freshly Milled Flour and Sourdough Cherry Hand Pies with Freshly Milled Flour. If you are new to baking with freshly milled flour, The Cottage Mill has guides, tools, and recipes to help you mill and bake with confidence.
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Why You’ll Love This Recipe
Ingredients
Variations & Add-Ins
Recipe Tips
Slice peaches thinly and evenly – Thinner slices soften at the same rate as the blackberries during baking, ensuring the filling cooks through evenly without leaving firm fruit in the center. Aim for slices no thicker than a quarter inch.
Chill the rolled pastry before filling – If your kitchen is warm or your pastry has softened during rolling, refrigerate the rolled-out dough on the parchment for fifteen minutes before adding the fruit. Cold pastry holds its shape better during folding and baking, which means cleaner layers and less leaking.
Let the honey drizzle cool before pouring – Melting butter and wildflower honey together over low heat and then letting it cool for five minutes before drizzling prevents it from running straight off the galette onto the parchment. A slightly cooled drizzle settles into the fruit and crust rather than pooling beneath it.
Pat the blackberries completely dry – Any surface moisture left on the blackberries transfers directly into the filling and can contribute to a soggy crust. Rinse gently and pat dry with a clean towel before tossing with the other filling ingredients.
Use frozen fruit carefully – Frozen peaches and blackberries work well in this galette if thawed completely and drained of excess liquid before using. Save the drained juice and reduce it in a small saucepan with a little sugar for a syrup to drizzle over ice cream or yogurt.
Freshly milled flour browns more quickly – Keep an eye on the crust color starting at the twenty minute mark. If the edges are browning faster than the filling is bubbling, tent the galette loosely with foil for the remaining bake time.
Rest the galette before slicing – Twenty to thirty minutes of resting time after baking allows the tapioca starch to fully set the filling. Slicing too early results in runny fruit that spreads across the plate. The filling firms as it cools and the flavors deepen considerably in that window.
Instructions
- Prepare the fruit filling – Rinse the blackberries gently and pat them completely dry with a clean kitchen towel. In a large mixing bowl, combine the blackberries, sliced peaches, tapioca starch, brown sugar, vanilla extract, and lemon juice. Toss gently until everything is evenly coated. Set aside and let the juices begin to release while you prepare the pastry.
- Melt the honey butter drizzle – In a small saucepan over low heat, melt the salted butter and wildflower honey together, stirring until smooth and combined. Remove from heat and set aside to cool slightly while you assemble the galette.
- Roll the puff pastry – Lightly flour a sheet of parchment paper to prevent sticking, especially along the edges where you will fold the dough later. Roll the sourdough puff pastry into a 12 by 14 inch rectangle, aiming for a thickness of about three eighths of an inch. Thinner dough may leak fruit juices as it bakes. Transfer the parchment and dough together onto a rimmed baking sheet or cast iron pan.
- Assemble the galette – Spoon the blackberry mixture into the center of the rolled pastry, leaving a four inch border around the edges. Arrange the sliced peaches over the blackberry mixture in a loose, overlapping pattern. This galette is meant to look rustic, so let the fruit settle where it falls rather than arranging it precisely.
- Fold the crust – Fold approximately two inches of dough inward all the way around the galette, gently pleating and pressing as you go to cradle the fruit filling. The shape can be irregular, that quality is part of what makes a galette distinct from a tart or pie.
- Brush and sugar the edges – Whisk the egg with one tablespoon of water until smooth, then brush the egg wash over all of the folded crust edges. Sprinkle coarse sugar generously over the brushed edges for crunch and a golden, sparkled finish.
- Drizzle with honey butter – Pour the cooled honey butter drizzle over the fruit filling just before baking. It will settle into the fruit and add a floral sweetness that deepens during baking.
- Bake until golden and bubbling – Bake in a preheated 375 degree oven for 25 to 30 minutes, or until the crust is deep golden brown and the filling is visibly bubbling around the edges. If the crust edges begin browning too quickly before the filling bubbles, tent the galette loosely with foil for the remaining bake time.
- Rest and serve – Let the galette rest on the baking sheet or pan for 20 to 30 minutes before slicing. The filling sets as it cools and the flavors deepen. Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or on its own straight from the pan.
Freezing and Storage
- Room temperature – Store the cooled galette loosely covered at room temperature for up to one day. The crust holds its texture best within the first several hours of baking.
- Refrigerator – Wrap cooled leftover galette loosely and refrigerate for up to three days. The crust will soften slightly in the refrigerator, which is expected.
- Reheating – Reheat slices in a 300 degree oven for eight to ten minutes to restore crispness to the crust. Avoid microwaving, which makes the puff pastry layers soft and dense rather than flaky.
- Freezing – This galette is best enjoyed fresh and does not freeze well once baked. The sourdough puff pastry unbaked can be frozen for up to one month, wrapped tightly, and thawed overnight in the refrigerator before rolling and filling.
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Sourdough Peach Blackberry Galette with Fresh Milled Flour
Prep:30 minutes Cook:30 minutes Resting Time:30 minutes Total:1 hour 30 minutes Equipment
- 1 Cast Iron Pan 13.5×9.5 with rim
- 1 Mixing Bowl Set
- 1 Small saucepan
- 1 Whisk
- 1 Rolling Pin
- 1 Parchment Paper
Ingredients
Fruit Filling
- 2 cups blackberries rinsed and patted dry, 200 grams
- 2 medium ripe peaches thinly sliced, 300 grams
- 1 ½ tablespoons tapioca starch 12 grams
- ¼ cup brown sugar lightly packed, 50 grams
- 2 teaspoons vanilla extract 8 grams
- 2 tablespoons freshly squeezed lemon juice 30 grams
Honey Butter Drizzle
- 2 tablespoons salted butter 28 grams
- 2 tablespoons wildflower honey 42 grams
For The Pastry: Sourdough Puff Pastry made with Freshly Milled Flour
- 1 batch Sourdough Puff Pastry with Freshly Milled Flour rolled into a 14 by 12 inch rectangle approximately three eighths inch thick (or 1 package high quality store-bought puff pastry)
Finishing *optional
- 1 egg 50 grams
- 1 tablespoon water 15 grams
- ½ tablespoon coarse sugar such as turbinado or organic cane sugar, 6 grams
Instructions
- Prepare the fruit filling – Rinse the blackberries gently and pat them completely dry with a clean kitchen towel. In a large mixing bowl, combine the blackberries, sliced peaches, tapioca starch, brown sugar, vanilla extract, and lemon juice. Toss gently until everything is evenly coated. Set aside and let the juices begin to release while you prepare the pastry.
- Melt the honey butter drizzle – In a small saucepan over low heat, melt the salted butter and wildflower honey together, stirring until smooth and combined. Remove from heat and set aside to cool slightly while you assemble the galette.
- Roll the puff pastry – Lightly flour a sheet of parchment paper to prevent sticking, especially along the edges where you will fold the dough later. Roll the sourdough puff pastry into a 12 by 14 inch rectangle, aiming for a thickness of about three eighths of an inch. Thinner dough may leak fruit juices as it bakes. Transfer the parchment and dough together onto a rimmed baking sheet or cast iron pan.
- Assemble the galette – Spoon the blackberry mixture into the center of the rolled pastry, leaving a four inch border around the edges. Arrange the sliced peaches over the blackberry mixture in a loose, overlapping pattern. This galette is meant to look rustic, so let the fruit settle where it falls rather than arranging it precisely.
- Fold the crust – Fold approximately two inches of dough inward all the way around the galette, gently pleating and pressing as you go to cradle the fruit filling. The shape can be irregular, that quality is part of what makes a galette distinct from a tart or pie.
- Brush and sugar the edges – Whisk the egg with one tablespoon of water until smooth, then brush the egg wash over all of the folded crust edges. Sprinkle coarse sugar generously over the brushed edges for crunch and a golden, sparkled finish.
- Drizzle with honey butter – Pour the cooled honey butter drizzle over the fruit filling just before baking. It will settle into the fruit and add a floral sweetness that deepens during baking.
- Bake until golden and bubbling – Bake in a preheated 375 degree oven for 25 to 30 minutes, or until the crust is deep golden brown and the filling is visibly bubbling around the edges. If the crust edges begin browning too quickly before the filling bubbles, tent the galette loosely with foil for the remaining bake time.
- Rest and serve – Let the galette rest on the baking sheet or pan for 20 to 30 minutes before slicing. The filling sets as it cools and the flavors deepen. Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or on its own straight from the pan.
Notes
Nutrition
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Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
