This Sourdough Discard Strawberry Galette is a delightful way to highlight early summer strawberries while using up sourdough discard. The galette crust is buttery and flaky with a subtle sourdough tang, and a sprinkle of turbinado sugar adds a pleasant crunch. The strawberry filling is bright and lightly sweetened with a touch of vanilla.
Swap in other berries or summer fruit depending on what you have on hand or what looks best at the market.
Why you’ll love this recipe
- Galettes are forgiving and simple to make. Leave the edges rustic for a relaxed look or trim them for a neater finish.
- Very adaptable. Use different berries or summer fruits to suit your pantry or the season.
- No kneading or rising required. The pie crust needs chilling, but there’s no active rise time or kneading involved.
- Flexible with sourdough. You can make the crust with either sourdough discard or active starter.
- Perfect for spring and summer. The same approach works for many berry-based recipes and stone fruits.
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Ingredients
If you have sourdough discard and fresh summer fruit, you’re ready to make this Sourdough Discard Strawberry Galette.
- Sourdough Discard Pie Crust: Use the Sourdough Discard Pie Crust recipe as the base. That recipe makes enough dough for two galettes, so you can make two now or save half for later.
- Fresh strawberries: Trim and thickly slice (or halve) about 1 ½ pounds of strawberries for the filling.
- Vanilla bean: Scrape the seeds from one vanilla bean for the best flavor. If you don’t have a bean, vanilla bean paste or vanilla extract can be used (see notes).
- Turbinado sugar: A bit of turbinado on the crust adds texture and shine.
See the full recipe below for quantities and step-by-step instructions.
Substitutions & Variations
This galette is very flexible. A few easy swaps and ideas:
- Active starter: Substitute active sourdough starter 1:1 for discard if you prefer.
- Egg wash substitute: Brush the crust with melted butter or water if you prefer not to use egg wash.
- Vanilla substitutes: Use vanilla extract or vanilla bean paste if you don’t have a whole bean. A common conversion is 1 vanilla bean ≈ 1 tablespoon vanilla extract ≈ 2–3 teaspoons vanilla bean paste.
- Different fruits: Use blueberries, raspberries, blackberries, or a mix. The galette also works well with stone fruits like peaches, plums, or cherries.
- Frozen fruit: Frozen berries work in a pinch; there’s no need to thaw them first.
How to Make a Sourdough Discard Strawberry Galette
With the dough ready, assembling this galette is quick and straightforward. The full recipe with exact measurements is below.
- Step 1: Make the Sourdough Discard Pie Crust through the chilling step.
- Step 2: Trim and thickly slice the strawberries.
- Step 3: Combine granulated sugar and lemon zest, rubbing them together to release the oils.
- Step 4: Toss strawberries with the sugar mixture, cornstarch, and vanilla seeds.
- Step 5: Roll the chilled dough to a 12–14 inch round and pile the strawberry mixture in the center, leaving a 2-inch border.
- Step 6: Fold the edges over the filling, crimping as you go. Brush the crust with egg wash (or a substitute), sprinkle with turbinado sugar, and bake until the crust is golden and the fruit is bubbling.
Expert Baking Tips
- Roll the dough to a 12–14 inch round so you have room for the filling and a 2-inch border to fold.
- Keep the edge rustic for a homemade look or trim it for a cleaner presentation.
- Expect some juices to escape during baking—this “springing a leak” is normal and won’t ruin the galette.
- If using frozen berries, add them straight from the freezer—no thawing required.
What is “springing a leak”?
“Springing a leak” means filling juices escape the crust while baking and end up on the baking sheet. It can look dramatic but the galette will still be juicy and delicious. Leaks usually occur where the crust has a crack or a low spot; once the galette is transferred to a serving platter, the presentation is unaffected.
kitchen essentials
My Favorite Vanilla Beans
Vanilla beans and vanilla bean paste add depth to baked fruit dishes and are a small upgrade that makes a noticeable difference in flavor.
Storage
Room Temperature / Short-term: Galettes are best the day they’re baked. Store any leftovers covered in the refrigerator for up to 3 days.
Freezer: I don’t recommend freezing a fully baked galette. Instead, make and freeze the pie crust dough for up to 3 months. Thaw the dough overnight in the fridge before rolling and assembling.
Recipe FAQs
Yes. Active sourdough starter can replace discard 1:1 when making the crust.
Yes. Use other berries or stone fruits such as peaches, plums, or cherries. Keep the total fruit amount roughly the same (about 1 ½ pounds) for best results.
Vanilla bean paste or vanilla extract are good substitutes. A common guideline is 1 vanilla bean ≈ 1 tablespoon vanilla extract ≈ 2–3 teaspoons vanilla bean paste.
Yes. Galettes are best fresh but can be assembled a few hours ahead. You can also prepare the dough ahead: refrigerate for up to 3 days or freeze for up to 3 months, then thaw and roll when ready.
Freeze it. Wrap the dough tightly and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before using.
More Sourdough Discard Dessert Recipes
- Sourdough Discard Strawberry Cake
- Sourdough Discard Cinnamon Roll Focaccia
- Sourdough Peach Cobbler
- Sourdough Strawberry Donut Focaccia
If you try this Sourdough Discard Strawberry Galette or another recipe here, please leave a star rating and share how it went in the comments. Happy baking!
Sourdough Discard Strawberry Galette
Jessica Vogl
Pin Recipe
Equipment
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Kitchen scale
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Rolling Pin
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Silicone basting brush
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Half-sheet baking pan
Ingredients
- Sourdough Discard Pie Crust (this recipe makes enough crust for 2 galettes)
- ½ cup granulated sugar
- 1 teaspoon lemon zest
- 1 ½ pounds fresh strawberries trimmed and thickly sliced
- 3 Tablespoons cornstarch
- 1 vanilla bean*
- 1 egg with 1 Tablespoon non-dairy or regular dairy milk for egg wash
- 1 Tablespoon turbinado sugar for topping
Instructions
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Make the Sourdough Discard Pie Crust through the chilling step.
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, rub together the granulated sugar and lemon zest. Add the strawberries and cornstarch. Split the vanilla bean lengthwise, scrape the seeds into the bowl, discard the pod, and mix to combine.
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After chilling, roll one dough disk on a lightly floured surface into a 12–14 inch round. Transfer it to the prepared baking sheet by rolling it onto the rolling pin and unrolling it onto the sheet. Leave the edges rustic or trim for a cleaner look.
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Pile the strawberry mixture and juices in the center, leaving a 2-inch border. Fold the border over the fruit, crimping as you go and ensuring there are no cracks or low spots where juices can leak.
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Brush the crust edge with egg wash (or substitute) and sprinkle with turbinado sugar. Bake 35–40 minutes until the crust is golden and the filling is bubbling. If juices escape, that’s fine—let the galette cool on the baking sheet for at least 30 minutes before transferring to a serving plate. Serve with ice cream or whipped cream if desired.
Video
Notes
Different fruits: This method works well with strawberries, mixed berries, or stone fruits—mix and match to your taste.
Frozen fruit: Frozen fruit can be used without thawing first.
Extra crust: Freeze the remaining dough wrapped tightly for up to 3 months; thaw in the fridge overnight before using.