Sourdough Rhubarb Galette

This sourdough discard strawberry galette features a golden, tangy sourdough crust surrounding bright pink stalks of sweet and tart rhubarb. It’s an easy, rustic dessert that’s perfect for springtime!

Course Dessert

Cuisine French

Keyword Sourdough Discard

Prep Time 30

Cook Time 40

Chilling Time 1

Total Time 2 10

Servings galette

Calories 2151kcal

Author Kate Freebairn

Equipment

Food Processor
Zester
Rolling Pin
Baking Sheet

Ingredients

Pastry Crust

125 g All Purpose Flour
115 g Butter cold and cubed
100 g Sourdough Starter or discard
5 g White Vinegar or apple cider vinegar
3 g Salt

Rhubarb Filling

400 g Rhubarb
120 g Sugar
½ Lemon zest and juice

Topping

40 g Coarse Sugar such as turbinado or demerara
1 Egg Yolk beaten with a splash of water

Instructions

Make The Pastry

Place all of the pastry ingredients into a food processor and blitz until the ingredients look like wet sand or bread crumbs. The butter should be blitzed all through the flour.
Tip the rough dough out onto the counter and bring it together into a ball. Wrap the ball of pastry dough in parchment paper and squash it down into a disc shape. Place the wrapped disc into a zip loc bag and place into the fridge.
Leave the dough a minimum of one hour to fully hydrate and become cold. You can leave the dough in the fridge for up to 48 hours before you use it.

Make The Filling

Slice the rhubarb into roughly 2cm-long pieces and toss with the sugar, lemon juice and lemon zest.
Allow this to sit for a minimum of 30 minutes to allow the rhubarb to become marinated and some of their juice to leech out.

Assemble The Galette

Preheat your oven to 200ºC (390ºF) and line a baking tray with parchment paper.
When you are ready to make the sourdough rhubarb galette, take the dough out of the fridge and unwrap it. Dust the dough lightly with flour and use a rolling pin to roll the dough out into a rough circle. You want the dough to be around ¼-inch thick. It can get a little sticky, so don't be afraid to use flour as needed.
Transfer the pastry to a baking sheet lined with parchment paper (it's ok if it overhangs the tray as you're going to fold it in).
Take the rhubarb and pour off as much of the juice as you can. Save the syrup in a small jar, you can use this to drizzle over the galette once it's baked.
Now spoon the sweetened rhubarb into the center of the pastry, leaving roughly 2 inches/5 cm as a border around the edges.
Now, fold the edges of the pastry in until you have a rough circle with a pastry edge, but you can still see the rhubarb in the center.
Brush the sourdough discard rhubarb galette with your egg yolk mixture and sprinkle with the coarse sugar.
Bake the sourdough rhubarb galette at 200ºC (390ºF) for 30 to 40 minutes, or until the pastry is golden brown and the rhubarb is softened and tender.

Notes

If you'd like, you can trim the rough edges of the pastry. I don’t bother though - I love how the galette looks rustic and the edges get browned and flaky in the oven!
If your pastry gets too soft during the rolling and folding process, you can transfer it to a piece of parchment paper and pop it into the fridge or freezer for a few minutes before putting it into the oven to bake.
I love the pink syrup left behind after the rhubarb sits with the lemon juice and sugar, don’t discard it! It’s so good for drizzling over the galette or accompanying ice cream, or even stirring into sodas or cocktails. If there’s a lot of sugar that hasn’t dissolved, warm the rhubarb syrup in a saucepan or microwave until the sugar dissolves.

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