June Sourdough Surprises - Galette

Hello!

Anyone out there?

It's been a long time, I know!

Things have been absolutely crazy. School year ending, lots of activities, and a double bout of bronchitis and pneumonia (all me... yup...), but all that is settling down and I'm so excited to share some deliciousness!

This month, Sourdough Surprises had us revisiting pies, but in a more rustic ways, encouraging us to try our hands at galettes or crostadas.

As luck would have it, I happened to have a ton of apples in the fruit bowl (and next to the fruit bowl...), so I got right to work!

It all starts with the dough, which comes together just like a "regular" pie crust dough, only using sourdough starter as the liquid portion.  I try not to overwork my pie dough to keep the end result nice and crispy, so it looks a bit crumbly to start.

Trust me, that's a good thing.

The dough is then rolled out into an approximate oval. Remember - we're going for rustic this month.

See all that butter in the crust? Not overworked.

And then we add the filling. I winged that part. Sliced up some apples, cooked them down in coconut oil, brown sugar, cinnamon, a bit of ginger and a dash of nutmeg. Once all of that cooled, I poured it right into the center of my (rustic) oval.

Then just... fold up the edges as best as possible.

I just kept reminding myself... rustic. Rustic.

And then it all bakes up to golden deliciousness.

Now, I am not sure if you remember, but my kids are not always fans of sourdough.

But this?

Little miss LOVED this.

Asked for it for dessert. And breakfast. And snack time.

She wound up eating almost the whole thing.

Can't say I blame her. This was delicious.  Perfect come-back treat!

So what did you bake for us this month?? Link up and share!

An InLinkz Link-up

Sourdough Pate Brisee (for pie or galette - enough for single crust pie or one galette)

1 cup flour
1/2 teaspoon salt
1 teaspoon sugar
1 stick (8 tablespoons) unsalted butter, cold, cut into 1/2" cubes
about 1/2 cup liquid sourdough starter (mine was at room temperature, but chilled starter would probably be even better), more or less as needed

In a medium bowl, stir together the flour, salt and sugar.
Add the butter and work with your fingertips or a pastry blender until the mixture resembles coarse meal with some larger, pea-sized chunks remaining.
Gradually add the starter, carefully mixing with a rubber spatula or your hands, pressing it against the sides of the bowl, until the dough barely holds together when squeezed. You may not need all the starter, or you may need to add more, so add slowly from the start and work the dough only until it's ready.
Gather the dough into a ball, put it in a plastic bag, and squash it into a 6" disc. Chill at least 1 hour, or up to a couple days, or freeze for up to two months.

When you are ready to prepare your pie or galette, rolle the dough into a round approximately 12" around.  Fill with your prepared (cooled!) filling, and bake in a 400 degree oven until the crust is golden and the filling is bubbly.

Enjoy!

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