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5 from 8 votes

Sourdough Discard Apple Galette

This Sourdough Apple Galette is the perfect recipe to use up sourdough starter discard. A very slight tang in a super flaky crust that is bursting with apples. The perfect no-fuss dessert for the holidays!
Prep Time40 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American, Italian
Keyword: apple pie, apples, Thanksgiving dessert
Servings: 6 servings
Author: Lora

Ingredients

  • FILLING
  • 5 apples sliced 1/4 inch thick peeled and cored
  • juice of 1 lemon
  • 1/3 cup of granulated sugar
  • 1 teaspoon cinnamon
  • DOUGH
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour or use all-purpose
  • 1 tsp salt
  • 1 tbsp. sugar
  • 3/4 cup 1 1/2 sticks unsalted Earth Balance vegan butter stick (or butter), cut into small cubes dice
  • 3 Tbsp chilled vegetable shortening
  • 1/4 cup liquid sourdough starter *chilled or sub with iced water-depending on the consistency of your sourdough starter. Adjust according to it’s texture.
  • EGG WASH
  • 1 large egg
  • 1 tablespoon water
  • TOPPING
  • 2 Tablespoons apricot jam
  • 2 tablespoons turbinado sugar

Instructions

  • FILLING
  • Add the all apple filling ingredients to a small bowl; set aside.
  • DOUGH
  • Food Processor Method: Put flour, salt and sugar in bowl of machine. Pulse a couple of times. Add butter and vegetable shortening into flour. Process a few seconds until mixture resembles coarse meal.
  • The whole process takes 20 to 30 seconds. (I had originally added 1/4 cup sourdough starter. Check to see if dough is wet enough. If necessary, add 1-2 more tablespoons of starter (or ice water). When I put on my counter to pat into discs, I noticed it needed a little more sourdough starter and added about 1 to 2 more tbsp.
  • Pat the dough into two disk, wrap in plastic wrap, and keep in refrigerator for ant least a half an hour.
  • BAKE
  • Lightly flour a pastry board, marble counter, or kitchen counter. Roll one disc between parchment paper or plastic wrap (or 1/2 and 1/2 like I usually do). It should be about 1/4-inch thick about 15 inches round. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
  • When ready to bake, heat the oven to 350 F. I like to roll it out on parchment paper and then I just transfer the dough on top of the parchment paper to a baking tray. Or you could fold the dough into quarters, and then transfer to your baking sheet lined with parchment paper. If you folded the dough to transfer to baking tray, unfold the dough, and then add the apple mixture to the middle of the dough, leaving about 3 inches of dough around the apples. I try to line up the apples one next to the other. It really makes it so much prettier when it’s baked. It’s also fine to leave it in mound in the middle. Begin to fold over the dough toward the middle of the apples with loose pleats.
  • In a small bowl, whisk the egg with the water. Brush the dough border with the egg mixture. Carefully spoon on the sugar. If you get it all around the parchment paper, it will start to smell like burned sugar. Melt the jam in a small skillet and then brush it on the apples. You could also brush the jam on the apples after it’s baked. Either way, it’s fabulous!
  • Bake at 350F for about 30 minutes. You want your crust to be a nice, golden color. Not too brown and crunchy.

Notes

The second dough disk could stay wrapped in the freezer for up to 3 months.
You could make a second galette for Thanksgiving with a different fruit filling.
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