Recipe: Feed the Malik's Savory Sourdough Discard Galette
We’re stepping out of our kitchen to bring you a recipe from a guest. Check out this recipe for a Savory Sourdough Discard Galette from Anela Malik of Feed The Malik. This is part of the From the Kitchen series - these are tasty recipes that we try at home. After all, the only thing better than making food, is eating it! Don’t miss a recipe. Sign up here to get our recipe alerts!
Savory Sourdough Discard Galette. Photo by Anela Malik of Feed The Malik
A slice of a Savory Sourdough Discard Galette. Photo by Anela Malik of Feed The Malik
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!
New to sourdough baking? Start here.
Note: You’ll need a mixing bowl, measuring cups, plastic wrap, parchment paper or a nonstick baking mat, and a sheet pan for baking.
RECIPE (MAKES 1 medium sized galette)
Ingredients
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 bottom for alternative topping combinations and suggestions):
1 small zucchini
1/4 cup frozen corn
4 - 5 tablespoons of goat cheese
3 tablespoons Poblano Mellow Pepper Sauce
Salt and pepper, to taste
Steps
Make the dough
In a medium-sized bowl, mix 1 cup flour and 1 tsp sugar.
Using a pastry cutter (or your hands), cut the 8 tbsp of cold, unsalted butter into the flour mixture until pebble-sized pieces remain.
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.
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
When you're ready to assemble and bake the galette, preheat the oven to 400 F and remove the dough from the fridge.
Wash and slice your zucchini into thin rounds, about 1/8 inch thick.
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.
Place the rolled-out dough onto a baking sheet covered with parchment paper, or a non-stick baking mat.
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.
Sprinkle 1/4 cup of frozen corn and crumble 4 - 5 tbsps of goat cheese on top of the zucchini.
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.
Sprinkle the galette with salt and fresh cracked pepper, about 1/2 tsp of each.
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
If you try this recipe, be sure to tag us on Instagram. We’re @FeedTheMalik and @CamellasKitchen. Use #BeCamellaSaucy to be featured.
This recipe originally appeared on Feed the Malik. See the original here.
Camella’s Kitchen is run by two ladies from Trinidad and Tobago. Based out of Prince George’s County, Maryland, we’re living our sauciest lives by bringing our bold Caribbean flavors to you! How will you #BeCamellaSaucy? Tell us on Instagram, Facebook, Pinterest, Twitter, or YouTube!
