Summer Peach and Thyme Sourdough Galette with Discard Dough
If you’ve got a jar of sourdough discard sitting in your fridge and a basket of ripe summer peaches on the counter, this peach and thyme sourdough galette is exactly what you need. It pairs a flaky, tangy discard pastry with juicy peaches, a whisper of fresh thyme, and just enough sugar to let the fruit do the talking. No fancy pans, no perfect pleating required.
Why Sourdough Discard Makes the Best Galette Dough
Sourdough discard isn’t just a clever way to avoid waste. It genuinely makes better pastry. The mild acidity in discard softens gluten strands, so the dough rolls out easier and forgives you more than a traditional pie crust would. It also brings a faint tang that plays nicely against the sweetness of ripe peaches.
A few reasons discard earns its spot in this dough:
- Flakier texture. The acidity weakens gluten bonds, which means tender, shatter-crisp layers instead of a dense, tough crust.
- Deeper flavor. That slight sourdough tang works surprisingly well with stone fruit.
- Less waste. It’s a legitimate use for the discard you’d otherwise scrape into the trash.
- Better hydration control. Measured properly, discard adds moisture without turning the dough sticky.
Ingredients You’ll Need
For the dough:
- 1 ¼ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ½ cup sourdough discard (100% hydration, unfed)
- 1 tablespoon sugar
- ½ teaspoon salt
- 2–3 tablespoons ice water (as needed)
For the filling:
- 4–5 ripe but firm peaches, sliced
- 2 tablespoons sugar (plus more for sprinkling)
- 1 tablespoon cornstarch
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1 teaspoon lemon juice
- 1 egg, beaten (for egg wash)
- Turbinado sugar for the crust
Step-by-Step Instructions
1. Make the Discard Pastry Dough
Combine flour, sugar, and salt in a bowl. Cut in the cold butter until you get pea-sized crumbs. Add the sourdough discard and mix gently, just until it comes together. If it feels dry, add ice water a tablespoon at a time. Wrap in plastic and chill for at least an hour. Overnight is better if you have the patience; it also mellows out the discard flavor nicely.
2. Prepare the Peach Filling
Toss the sliced peaches with sugar, cornstarch, lemon juice, and thyme. Let the mixture sit for about 10 minutes so the peaches give up some of their juice, which will thicken on its own in the oven.
3. Roll and Assemble
Roll the chilled dough into a rough 12-inch circle right on parchment paper. Don’t stress about a perfect shape, the rustic edges are half the appeal. Pile the peach filling in the center, leaving about a 2-inch border bare. Fold the edges over the fruit, pleating loosely as you work your way around.
4. Bake to Golden Perfection
Brush the crust with egg wash and sprinkle it generously with turbinado sugar. Bake at 400°F (200°C) for 35 to 40 minutes, until the crust turns a deep golden brown and you can see the filling bubbling at the edges.
5. Finish and Serve
Let the galette cool for 15 minutes before cutting into it. That resting time lets the juices settle instead of running all over the plate. Finish with a few extra thyme leaves and, if you’re feeling it, a drizzle of honey.
Tips for the Best Results
- Use ripe but firm peaches. Overripe fruit dumps too much liquid into the filling and leaves you with a soggy bottom crust.
- Keep everything cold. Cold butter, cold dough, that’s the real secret behind flaky layers.
- Don’t skip the cornstarch. Skip it and you’ll end up with a puddle instead of a filling.
- Bake on a preheated baking sheet. It crisps up the bottom crust in a way a cold sheet never will.
Can You Make This Ahead?
Yes, and it’s worth planning for. The dough keeps in the fridge for up to 3 days, or you can freeze it for a month. Assembled, unbaked galettes freeze well too: just pop them straight from the freezer into the oven, adding 10 to 15 extra minutes to the bake time.
Final Thoughts
This peach and thyme sourdough galette has everything good about summer baking packed into one dish: ripe fruit, a little herbal lift, and a crust that manages to be rustic and refined at the same time. Using sourdough discard doesn’t just cut down on waste, it actually makes the pastry better. Serve it warm with a scoop of vanilla ice cream and you’ve got a pretty solid way to end a summer dinner.