Peach Blackberry Sourdough Galette

Prep Time: 25 mins| Cook Time: 50 mins | Course: Dessert | Yield: 8

Peaches and blackberries enfolded in a sourdough galette crust with a crunchy sugar edge. Enjoy the summer bounty of fresh fruits. Inspired by Emilie Rafa of The Clever Carrot https://www.theclevercarrot.com/2023/07/buttery-flaky-sourdough-galette-dough-or-pie-crust/ 

1 ½ cups flour 

1 Tbsp sugar 

1 tsp salt 

½ cup cold butter, cut into ½” cubes

¼ cup sourdough starter 

2 Tbsp sour cream

½ tsp vanilla 

1 Tbsp coarse sugar

Peach Blackberry Filling:

2 large ripe peaches, sliced

¼ cup sugar

1 Tbsp cornstarch

½ tsp cinnamon

1 lime, zested and juiced

½ tsp vanilla

1 cup blackberries

Sour Cream Topping:

½ cup sour cream

¼ cup brown sugar

½ tsp cinnamon

Layer flour, sugar, salt, and butter in a food processor bowl with a metal blade. Pulse 5-7 times or until the butter is cut into pea-sized or smaller pieces. In a glass measurer, whisk sourdough starter, sour cream, and vanilla together. Pour into the processor bowl and pulse another 4 to 6 times, until the dough just begins to have clumps. Scrape the dough out onto a piece of plastic wrap and mold into a square, wrap, and place in the refrigerator to chill for at least 30 minutes, or if making ahead, up to two days. 

When ready to bake, preheat oven to 400*. Mix peaches, sugar, cornstarch, cinnamon, lime zest, lime juice, and vanilla in a mixing bowl. Gently fold in blackberries. Roll the dough into an 11” circle on a lightly floured surface. Spoon the filling in the middle, leaving a 1 ½ ” border. Fold the edge 1” over the filling. Brush the folded edge with a bit of water and sprinkle with coarse sugar. Bake for 50 minutes, the edges will be golden and the filling will be thickened.

Whisk sour cream topping ingredients together for a quick creamy topping.