Recipe details
Ingredients
- 200g plain flour
- 1/2 tsp salt
- 15g caster sugar
- 115g cold butter, cubed
- 30g creme fraiche
- 50g sourdough discard
Instructions
- In a large bowl, combine the flour, salt and sugar
- Add the cold cubed butter and rub the mix with your fingertips until you have a sand like mixture (alternatively use a food processor)
- In a separate bowl, combine the creme fraiche and sourdough discard, then add to the pastry mix. Bring together with a spoon then shape in to a disc with your hands. Wrap in cling film and chill.
- When you are ready to assemble your galette, remove the dough from the fridge 10-15 minutes ahead of rolling. You are then ready to roll out your dough, add your fillings, glaze (optional) and bake at 190c for around 40-45 minutes.
Why use Sourdough Discard in pastry?
Using sourdough discard in your pastry recipes not only reduces waste but also adds a unique tangy flavor and softer texture to your baked goods. It's a creative way to enhance the taste and character of your pastries while being eco-friendly by repurposing leftover starter.
Can I flavour the pastry dough?
You can liven up your pastry case pastry by tossing in ingredients like herbs, spices, citrus zest, or even a splash of vanilla extract while making the dough. If you're feeling creative, add things like chocolate chips, nuts, cheese, or a drizzle of honey to give your pastry a unique and delicious twist.
Can I prepare the dough in advance?
Preparing pastry dough in advance can be a time-saving strategy, especially when you have a busy schedule or want to streamline your baking process. You can make this dough 1-2 days in advance as long as it's tightly wrapped in clingfilm and stored in the fridge. You will want to let it soften slightly before attempting to roll.
- Star off by combining your flour, salt and sugar in a large mixing bowl. Stir to combine, then add the cold cubed butter. Using your fingertips, mix the butter with the flour until it resembles a grainy, sand like texture.
- In a smaller bowl, add the sourdough discard and creme fraiche, mixing together until fully combined. Stir into the flour mix and bring the mix together with a spoon until it's combined enough to handle. Shape into a disc, smoothing any cracks, and wrap tightly in cling film. Refrigerate for at least an hour but up to 1-2 days.
- Once you are ready to assemble your pastry, remove from the fridge and leave at room temperature for 101-5 minutes.
- Unwrap your pastry dough and lay between two sheets of greaseproof paper. This helps to not only roll it smoothly, but prevent it sticking to your rolling pin and adding additional flour that may dry it out. Roll your dough to about 0.5cm in thickness and peel off the top layer of greaseproof paper. Your is now ready to use!
- Once filled, your pastry will need 40-45 minutes to bake in a pre heated oven around 190c in temperature.
The perfect recipe for my Peach & Raspberry Sourdough Galette:
Before baking, I glazed the crust with egg and stuck some sliced almonds to it
