Sourdough Blackberry Peach Galette

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A golden galette filled with juicy blackberries, ripe peaches, and tucked into flaky sourdough puff pastry—baked with simple, seasonal fruit.

Prep Time30

Cook Time30

Resting Time30

Total Time1 30

Course: Dessert

Cuisine: French, Cottage

Servings: slices

Calories: 374kcal

Author: Emily Rider

Equipment

1 Cast Iron Pan 13.5x9.5 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.

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