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This Sourdough Blackberry Peach Galette is a bittersweet recipe for me. When the blackberries are abundant in Washington, I know the fall season is creeping in. Closing out summer with this fruity galette, layered on top of sweetened farmers cheese.
If you’re not on the sourdough wagon yet, I’ve included my recipe for a regular pie crust below too!
This is dessert will fill you up with more than just sugar and carbs. Most pies/galettes are void of any protein, but the 1 cup of sweetened farmers cheese in this recipe provides 26 grams of protein.
I blend the farmers cheese with a little water and maple syrup. It becomes very easy to spread like this. If you don’t have farmers cheese near you, other options that would work are
- Plain Goat Cheese
What’s A Galette?
A galette is basically a rustic, open pie. They’re a lot easier to approach if you’ve never made a pie from scratch. The dough takes minutes to make, because you can throw the ingredients in a food processor or blender to pulse. If you’re looking for a more savory galette, try my Winter Greens Galette!
How to Keep a Galette From Getting Soggy
No one wants a soggy galette. To prevent that, I macerate my berries, which means to toss sugar and lemon juice over the berries, then let them sit for a bit to get juicy. Reducing the juice that’s been leftover to a syrup-like consistency helps to avoid a soggy galette. Once the berry juice has been reduced, I pour it back over the berries in the galette. Then when it’s baked, the galette takes on a jam-like consistency.
My Sourdough Blackberry Peach Galette is the perfect way to close out summer. Grab some friends, plan a picnic, and bring this galette along!
Sourdough Blackberry Galette
- 125 grams All Purpose Flour (1 Cup)
- 113 grams Butter (1/2 Cup)
- 1 tsp Salt
- 1 tbsp Sugar
- 1 tsp Vinegar
- 125 grams Sourdough Discard
Regular Pie Crust
- 125 g All Purpose Flour (1 Cup)
- ¼ tsp Salt
- ½ tsp Sugar
- 6 Tbsp Cold Butter
- 3 Tbsp Ice Water + extra if needed
- 1 Cup Farmers Cheese optional, if you omit the cheese omit the maple syrup too
- 1-2 tbsp Maple Syrup optional, see above ingredient
- 1 Cup Peaches
- 1 Cup Blackberries
- ¼ Cup Sugar add 2-4 tbsp more if you prefer a sweeter pie
- 1 tbsp Fresh Lemon Juice
- 1 Egg yolk + 1-2 tbsp Water
- Add all ingredients to a blender or food processor. Pulse until dough forms.
- Place dough on a sheet of plastic wrap and flatten the dough into a disc. Then wrap in the plastic. Refridgerate for atleast 2 hours.
- By Hand: Mix flour, salt and sugar in a bowl. Add cold butter and crumble the butter into the dough with your hands. Then make a well in the center of the dough. Add water in center, then using a fork, mix until dough is shaggy. Shape dough into a ball, then flatten into a disc. Cover tightly and refridgerate.
- Skip this step if using goat cheese or omitting cheese altogether. Using an immersion blender or blender, mix the farmers cheese and maple syrup with a tablespoon or 2 of water. It should be thick but spreadable. Set aside.
- Mix the blackberries, peaches, sugar and lemon juice. Cover and set aside for 30 mins to an hour and a half.
- Drain the juices from the fruit and place in skillet. Bring the sauce to a simmer - it'll begin to get syrupy. Remove from heat when it has the consistency of a thin syrup, allowing it cool slightly, but not completely. DON'T overheat or allow the syrup to cool completely or it'll become congealed.
- Preheat oven to 400°F
- Roll out the pie dough into a large circle (see Instagram reel for sizing). Place the dough onto a parchment lined sheet pan.
- Add farmers cheese to center of dough, leaving about a 2 inch space between the center to the edge of the dough.
- Place the berries on top the farmers cheese. Then pour half of the syrup on top of the berries.
- Begin to fold the edges of the dough (see Instagram reel for how to fold the edges). Pour the rest of the syrup on top of the fruit.
- Whisk the egg with water. Brush the egg wash arond the edges of the galette. Sprinkle with cane sugar or turbinado sugar. Bake for 35-45 minutes. Allow to cool and serve alone or with ice cream!
- When making the dough, make sure all your ingredients ARE COLD. Melty butter or lukewarm discard won't give you a flaky galette crust.
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