Sourdough Peach Blackberry Galette with Fresh Milled Flour

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Sourdough Peach Blackberry Galette with Fresh Milled Flour

This sourdough peach blackberry galette wraps ripe summer fruit in a flaky puff pastry made with freshly milled flour for a rustic, golden dessert. Serve warm from the cast iron pan with a scoop of vanilla ice cream for the full cottage kitchen experience.

Prep Time30

Cook Time30

Resting Time30

Total Time1 30

Course: Dessert, Sourdough

Cuisine: French

Servings: slices

Calories: 158kcal

Author: Emily Rider

Equipment

1 Cast Iron Pan 13.5x9.5 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

Fruit prep – Always rinse and pat blackberries completely dry before mixing. Any surface moisture contributes to a soggy crust. If using frozen fruit, thaw fully and drain all excess liquid before using. Save the drained juice and reduce with a little sugar for a simple fruit syrup.

Pastry options – This recipe is written for sourdough puff pastry made with freshly milled soft white wheat flour. A high-quality store-bought puff pastry is a practical substitute and produces a beautiful galette, though the fermented, freshly milled crust adds a depth of flavor.

Rolling and thickness – Aim for approximately three eighths of an inch thickness when rolling the pastry. Thinner dough may not have enough structure to contain the fruit juices during baking and can result in leaking and a soggy base.

Resting time – Do not skip the 20 to 30 minute rest after baking. The tapioca starch needs this time to fully set the filling. Slicing too early results in runny fruit that spreads across the plate.

Nutrition