Sourdough Discard Apple Galette

So on my Instagram page, as i'm sure you know if you've been there, I like sharing my recipes to my story highlights. This is a super interactive way to create the recipe, and to watch me do it step by step without a whole video. But with that, it can also be pretty time consuming, having to pause, screenshot, or start back from the beginning when you lose your place. So I took the liberty of typing up this recipe so you could find it in one nice, clean place and not have to hold the screen on my story just to see the recipe.

This recipe is one of my all time favorites. Its like, the ultimate no-waste recipe. You use up your sourdough discard as well as your almost bad apples, or honestly whichever fruit you have on hand!

This crust recipe in general is super versatile! it works as a pie crust (I used it for Thanksgiving for both my pecan and pumpkin pies - DELICIOUS!) as well as a cracker recipe! It works great for savory galettes as well, I made one with ricotta and tomatoes and it was SO. DAMN. GOOD.

I hope you guys try out this recipe!

If you opt to try following this recipe using my screenshots on IG, the highlight is titled as "Apple Galette")

Sourdough Discard Apple Galette

Crust

• 200 g all purpose flour

• 1/2 tsp (or 3 g) salt

• 30 g sugar

• 156 g very cold grated butter

• 237 g cold discard

Filling

• 3 large apples (peeled, cored, and sliced)

• 80 g sugar

• Splash of vanilla

• 1 tsp cinnamon

• 24 g melted butter

• Pinch of salt

Other

• All purpose flour for dusting

• 1 egg, beaten

• Coarse sugar

• Apricot jam (optional)

1. Combine flour, sugar, and salt in a large bowl

2. Add grated butter and with hands, combine the flour with butter until reach a sandy texture

3. Add starter and gently mix with hands until dough comes together

4. Gently knead for a few seconds to combine together entirely

5. Place dough on a lightly floured piece of parchment paper. Sprinkle a little more flour on top and roll out most of the way (you will roll it out more after it chills)

6. Put dough in fridge for 30 mins to 1 hour.

In the meantime.....

1. Peel, core and slice the apples into 1/4-1/8 inch slices

2. Stir together melted butter, vanilla and cinnamon in small bowl

3. In a large bowl, add apple slices, sugar and butter mixture together and mix with hands until evenly coated

4. Once dough has chilled, take out from fridge and roll out until reaches about 1/8 inch thickness. Move to a baking sheet (crust should ride up sides of sheet, this is fine for now as we will fold it over the apples)

5. Dust lightly with flour and spread around surface of dough

6. Lay out apple slices however you like, leaving at least 1.5 inches around the edges of dough

7. Fold edges over the apples in a crinkle pattern. Be as rustic as you like

8. Beat one egg and brush the crust with the egg wash.

9. Sprinkle some course sugar on top of the egg washed crust, as well as on top of the apple slices

10. Put tart into fridge. Preheat oven to 350 degrees F and leave tart in fridge to chill while oven preheats.

11. Once preheated, add tart to oven and bake for 55-65 minutes

12. Remove from oven and let cool. In meantime, put a heaping spoonful of apricot preserves and a little water in a cup and microwave for 15 seconds until it starts to bubble. Mix well and brush over top of the apples. Top with flaky salt and let cool before slicing 😋