Updated: Feb 24
One of the easiest ways to use up sourdough starter discard is to make a galette. Plus, with this savory version it's easy to mix and match toppings to use up the last of any vegetables in your fridge!
Recipe note: My recipes are intended to be straightforward guides for the home cook or baker to replicate with minimal fuss. However, keep in mind that recipes are just guides. A multitude of factors can affect how a recipe comes out - from the freshness and quality of your base ingredients to the ambient temperature and humidity. In particular, I recommend upgrading your spices if you are able, as there is a marked taste difference when you are using fresh, single-origin spices. For the best results when following a recipe, taste as you go and be sure to pay attention to any visual or tactile cues included in the instructions. For new sourdough bakers, start here.
I received this and other products for free from Camella's Kitchen and have since been so excited to shout them out, work with them, etc, as they are truly a stellar business with great products.
Sourdough Discard Savory Galette
Makes one medium-sized galette
This recipe requires a mixing bowl, measuring cups, plastic wrap, parchment paper or a nonstick baking mat, and a sheet pan for baking
For the crust
1 cup flour
1 teaspoon granulated sugar
1 stick (8 tablespoons) cold unsalted butter, cut into chunks
1/4 cup unfed starter discard
For the topping (see note at the bottom for alternative topping combinations and suggestions)
1 small zucchini
1/4 cup frozen corn
4 - 5 tablespoons of goat cheese
3 tablespoons Camella's Kitchen Poblano Mellow Pepper Sauce
Salt and pepper, to taste
Make the dough
1. In a medium-sized bowl, mix 1 cup flour and 1 tsp sugar.
2. Using a pastry cutter (or your hands), cut the 8 tbsp of cold, unsalted butter into the flour mixture until pebble-sized pieces remain.
3. Add 1/4 cup unfed starter discard to the flour and butter mixture. Mix and knead gently until the dough comes together and forms a ball. You may need to add 1 - 2 tbsps of water to make sure the dough comes together, depending on your sourdough starter.
4. Wrap the ball of dough tightly with plastic wrap and place in the fridge for at least 2 hours. I often make this dough the day before and leave it in the fridge overnight to work with the following day. *Note: If you want to make this dough ahead and freeze it to use later, you can. Just be sure to take the dough out of the freezer and place it in the fridge a full day before you plan to bake with it so it can fully defrost.
Assemble the galette
5. When you're ready to assemble and bake the galette, preheat the oven to 400 F and remove the dough from the fridge.
6. Wash and slice your zucchini into thin rounds, about 1/8 inch thick.
7. Lightly flour a counter top and roll out the dough until it's about 1/4 inch thick using a rolling pin (or a wine bottle wrapped in plastic in a pinch). The beauty of a galette is that the shape isn't important - an imperfect shape works just fine. As long as the dough is rolled out so that it forms a large, flat surface on which to put the zucchini slices, you're good.
8. Place the rolled-out dough onto a baking sheet covered with parchment paper, or a non-stick baking mat.
9. Arrange the zucchini slices on the center of the dough so that they're spread evenly, with about two inches of space around the edges. Again, making them pretty is not necessary here.
10. Sprinkle 1/4 cup of frozen corn and crumble 4 - 5 tbsps of goat cheese on top of the zucchini.
11. Fold the edges of the dough in and over the top of the zucchini. This will form the ring of flaky, butter crust around the outside of the galette.
12. Sprinkle the galette with salt and fresh cracked pepper, about 1/2 tsp of each.
13. Place the baking sheet in the middle rack of the oven and bake for 30 - 40 minutes until the crust is golden brown and the zucchini slices are soft. Allow to cool for 10 minutes before serving.
*Other suggested topping combinations: Be creative! If you have a handful of this or that in the fridge or pantry, don't hesitate to use it!
Sliced mushrooms and onions
Sliced tomatoes and roughly torn pieces of kale
Thinly sliced potatoes with onions and thyme