Baked Sourdough Savory Galette

If you're someone who keeps a jar of sourdough discard in the fridge and is constantly looking for unique, flavorful ways to use it, then you're going to fall in love with this recipe. This baked sourdough savory galette is rustic, golden brown, and packed with seasonal vegetables, creamy cheese, and herbs—all enveloped in a tender sourdough-based crust.

Galettes are the perfect mix of elegance and ease. They’re unfussy but deeply satisfying, and this sourdough twist takes the flavor up a notch. Whether you’re serving brunch, hosting a dinner party, or just want to treat yourself to a gourmet homemade meal, this savory galette is sure to impress.

Let’s dive into the full process of making this from scratch, from the sourdough crust to the filling and everything in between. By the end, you’ll feel confident enough to make this on repeat.

Why You’ll Love This Sourdough Savory Galette

• Incredible flavor – The sourdough crust adds depth and a light tang.

• Customizable filling – Use what’s in season or what you love.

• Simple yet elegant – Looks fancy, but easy to make.

• Perfect for brunch or dinner – Serve warm or at room temperature.

• Great use of discard – No waste, just flavor!

Ingredients You’ll Need

For the Sourdough Crust:

• 1 1/4 cups King Arthur all-purpose flour

• 1/2 cup cold unsalted butter, cubed

• 1/2 tsp salt

• 1/2 tsp dried thyme or rosemary (optional)

• 1/2 cup sourdough discard (100% hydration)

• 1–2 tbsp cold water, as needed

For the Savory Filling (customizable):

• 1 cup zucchini, sliced thin

• 1 small red onion, thinly sliced

• 1/2 cup cherry tomatoes, halved

• 1/2 cup crumbled goat cheese or feta

• 1 tbsp olive oil

• 1 clove garlic, minced

• Salt and pepper, to taste

• 1 egg, for egg wash

Optional additions: spinach, mushrooms, caramelized onions, bell peppers, fresh herbs.

Step-by-Step Instructions

Step 1: Make the Sourdough Galette Crust

In a large mixing bowl, combine the flour, salt, and herbs. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.

Add the sourdough discard and mix until a dough starts to form. If needed, add 1–2 tablespoons of cold water, a little at a time, until the dough holds together when pressed.

Shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

Step 2: Prep the Vegetables

While the dough chills, slice your veggies and toss them with olive oil, garlic, salt, and pepper. Let them sit while you prep the rest—this will draw out moisture and help the veggies roast, not steam.

If you're using high-moisture veggies like zucchini or mushrooms, blot them dry before assembling.

Step 3: Roll Out the Dough

Preheat your oven to 400°F (200°C).

On a lightly floured surface, roll out your chilled dough into a 10–12 inch circle. It doesn’t have to be perfect—the rustic shape is part of the charm.

Transfer the dough to a parchment-lined baking sheet.

Step 4: Assemble the Galette

Arrange the seasoned vegetables in the center of the dough, leaving a 2-inch border. Sprinkle with crumbled cheese.

Fold the edges of the dough up and over the filling, pleating as you go to seal it in. Brush the crust with a beaten egg for a golden finish.

Step 5: Bake

Bake for 35–45 minutes, until the crust is golden and crisp and the vegetables are tender.

Let cool for 5–10 minutes before slicing. Serve warm or at room temperature.

Pro Tips for Success

• Use cold butter and cold discard – This keeps the crust flaky.

• Chill the dough – Essential for structure and flavor.

• Don't overload the filling – Keep it balanced for even baking.

• Blot wet veggies – Prevents a soggy bottom crust.

• Bake on parchment – Makes cleanup easy and prevents sticking.

Storage and Reheating

To Store:

Wrap cooled galette slices in foil or store in an airtight container. Refrigerate for up to 3 days.

To Reheat:

Reheat in a 350°F oven for 10–15 minutes to crisp the crust again. You can also reheat in a skillet over low heat.

Variations You’ll Love

• Spinach & Artichoke Galette – Add spinach, artichoke hearts, and mozzarella.

• Mushroom & Gruyère Galette – Sauté mushrooms with thyme and garlic.

• Sweet Potato & Goat Cheese Galette – Thin slices of sweet potato and dollops of cheese.

• Breakfast Galette – Add scrambled eggs, bacon bits, and cheddar cheese.

Frequently Asked Questions

Can I make the crust ahead of time?

Yes! You can make the crust up to 2 days ahead and keep it wrapped in the fridge. You can also freeze it for up to a month.

What’s the best way to keep the crust from getting soggy?

Blot excess moisture from the vegetables and bake on the lower rack for extra crispness. Adding a sprinkle of cheese directly on the dough before layering the veggies can also help.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free flour blend will work, though the texture may be slightly different. Be sure to chill the dough well before rolling.

Can I freeze the baked galette?

Yes! Wrap slices tightly and freeze for up to 2 months. Reheat in a 375°F oven until warmed through.

Final Thoughts

This baked sourdough savory galette is everything a home-baked meal should be: unfussy, flavorful, and beautifully rustic. Whether you’re new to sourdough or a seasoned baker, this is the kind of recipe that will make you fall in love with discard-based baking all over again.

The flaky, buttery sourdough crust pairs perfectly with savory fillings, and the whole dish comes together with ease. So gather your vegetables, roll out that dough, and let your kitchen fill with the irresistible scent of something truly special baking in the oven.