Sourdough Berry Galette

Whisk together all the dry ingredients in a large bowl. 1. 240g Flour 2. 15g Sugar 3. 5g Salt

Cut the butter into 12-16 cubes

Add half of the butter to the dry ingredients and using a pastry blender cut the butter into the dry ingredients. The butter will look like pellets in the dough

Add the remaining butter and continue to cut it in with the pastry blender

Add the sourdough starter and combine well

Add the cold water and the dough will begin to come together. it is important to work to combine as much of the flour into the dough as possible at this stage. The dough will be shaggy and messy

Dump all the dough out onto a clean surface and press it all together to form a ball. Once all the dough bits have been combined press the ball flat to make a "disc" shape. It is imperative that this step takes no more than 1 minute

Wrap the dough in plastic and refrigerate for a minimum of 1 hour

Cut the leaves off the strawberries and chop them to roughly the same size as your raspberries.

Add chopped strawberries and raspberries to a bowl with 1. 150g Brown sugar 2. 30g Corn starch 3. Pinch of salt 4. Zest of a lemon 5. Juice of half a lemon

Gently mix together until you can no longer see the corn starch

Cover and refrigerate until the dough is ready. While in the fridge the filling will naturally spring some juices. we will use that liquid later to make a GLAZE!!!

Grease a large baking sheet. I prefer to line my baking sheet with foil and then generously spray it with olive oil

Make an egg wash from 1 egg

Remove the fruit filling from the fridge and drain off any liquid that has been created. Remember to reserve this precious juice. 1. it tastes amazing 2. we will use it as glaze later

On a small plate or in a bowl pour a few tablespoons of turbinado sugar. I use the packets!!!! For me it's much more efficient. Each galette "gets" its own packet.

Preheat Oven to 375 Degrees F

Remove the dough from the fridge and cut into 4 parts. I typically use my dough scraper to cut the cold dough

Return 3 of the dough parts to the fridge.

Lightly flour your board and the dough. Using your hand quickly shape the dough into a ball.

Using a rolling pin roll the dough out. The dough will be cold and still and we want to roll it out until it large enough that an 8-inch plate can easily fit in the middle of it. It WILL be necessary to add a bit of flour to the surface of the dough every few rolls. I also pick the dough up and turn it to ensure it does not stick.

Once the dough is rolled out enough, place an 8-inch plate in the middle of it and use a pizza cutter to cut the edges leaving a perfect circle.

Take all the dough scraps and press them together and return them to the fridge

Transfer your galette dough to your baking sheet.

Generously egg wash the dough. The egg wash helps create a barrier between the natural juices of the fruit and the dough. without it your galette will be very soggy.

Add filling to the middle of the dough. Try not to add much of the extra juice.

Grab an side of the dough and fold it over the fruit filling. Then take your other hand and fold another side of the dough over the filling. where the 2 sides "meet" they will over lap. Gently press that over lap together to form a crease. Continue this all the way round your galette.

Egg wash the dough edges of your galette and then sprinkle the entire top of the galette with turbinado sugar.

Gently move your galette to the corner of your baking tray.

Spray with olive oil the area just vacated by the galette

Return to the fridge and repeat this process with the next piece of dough.

After making 4 you will have a bunch of scrap dough. Gently press all of them together to make a 5th galette (typically its the biggest and its MINE)

Bake at 375 degrees F for 30 minutes or until the edges of your pastry are golden brown

This step is OPTIONAL 20 or so minutes into your baking time you can add the reserved fruit syrup to a small saucepan and begin to reduce it over low heat. You can also modify the taste of your glaze at this point if you would like.

Once the galettes are finished baking dress them with your glaze.