Sourdough Surprises challenged us this month to use our starters to make a galette/crostada with sourdough pie crust. A galette/crostada is simply a free-form pie made without a pan. It is shaped by rolling the dough into a circle, heaping ingredients in the center and then folding the edges up around (but not completely covering) the filling. I don’t make a lot of pies as I’m a little bit pie-crust challenged and honestly, I don’t care all that much for crust. The one pie crust that I have consistent luck with and like the flavor of is the Pâte Brisée, so I decided to stick with that for my galette crust.
A Pâte Brisée is a French pie crust made from butter and flour but with an egg added with the liquid to help with the binding. It’s a delicious, rich and easy pie crust to work with (for me anyway). I decided to modify my favorite recipe by substituting some of the liquid and flour for my starter. I used a starter that I had been feeding for a couple days as I keep a very small amount on hand usually. I also made the dough the day before I wanted it to hopefully develop some more sourdough flavor before I used it. The baking pie smelled fantastic and the sourdough aroma was very present. It was a more subtle flavor when baked, but the texture was wonderful. It was very puffy and flaky, a little more like puff pastry than pie crust, and we loved it so much that I made galettes again the following week. I tried two versions, a savory and a sweet. The savory one was our favorite, filled with roasted potatoes seasoned with Old Bay and Parmesan cheese. I added caramelized onions to the first time and sun-dried tomatoes the second time. I also sprinkled Parmesan on top of the crust after brushing it with an egg wash. The sweet one I filled with boysenberries that I had tossed with sugar, a little flour and a squeeze of lemon. I sprinkled that crust with sparkling sugar.
Be sure to head over to Sourdough Surprises to check out all the other sourdough galettes and crostadas!
- For the crust:
- 2¼ cups (315g/11oz) of unbleached all-purpose flour
- ¾ tsp. salt
- ¾ cup (170g/6oz) unsalted butter, cold and cubed
- ½ fluid cup sourdough starter (100% hydration)
- 1 egg
- ice water, as needed
- For the filling:
- 1 lb potatoes
- 2 Tbsp. olive oil
- 1 Tbsp. Old Bay Seasoning Mix
- ⅓ cup caramelized onions or drained and chopped sun-dried tomatoes
- ½ cup freshly grated Parmesan
- For the topping:
- 1 egg beaten with 1 Tbsp. water
- freshly grated Parmesan
- In a food processor, pulse the flour and salt together until combined.
- Add the butter and pulse 10 times, just until the mixture looks crumbly but there are small pea-sized chunks of butter visible.
- Mix the egg and sourdough starter together and then add to the dry ingredients. Pulse a few more times, only just until the dough will hold together when pressed between your fingers. If the dough seems too dry, pulse in some ice water 1 Tbsp. at a time until the dough holds together. It is important not to work the dough too much or the crust will be tough instead of flaky.
- Gather the dough together and shape it into two disks and wrap them in plastic wrap. Refrigerate for at least an hour or up to two days.
- To make the filling, slice the potatoes ¼ inch thick and toss with olive oil. Sprinkle with Old Bay seasoning mix and then roast for 20-30 minutes in a 450F oven until tender. Set aside to cool.
- Take one of the dough disks out of the refrigerator. Let it sit for 10 minutes at room temperature while the oven heats to 450F. Make sure the rack is in the bottom third of the oven.
- Roll the dough out into a circle, approximately ⅛" thick.
- Sprinkle a third of the Parmesan in the center of the crust, leaving a 2 inch edge uncovered all around the dough circle. Layer half of the potatoes on top of the cheese. Layer the caramelized onions or sun-dried tomatoes on top of the potatoes. Sprinkle another third of the Parmesan over the top and then another layer of potatoes. Finish with the remaining Parmesan.
- Fold the edges of the dough up over the sides of the potato layers, pressing where it overlaps.
- Beat together the egg and water and brush the top of the crust with this mixture. Sprinkle with extra Parmesan.
- Bake until golden brown, 20-30 minutes. Serve warm or at room temperature.