Sourdough Galette With Sage, Leek, And Goat Cheese

This rustic and delicious sourdough galette is made with sage, leeks, and potatoes, topped with goat cheese, and drizzled with honey for the ultimate combination of savory and sweet. It makes the perfect dinner or appetizer.

The days are getting shorter, and we are starting to count down the weeks/days until baby #7 joins the family. I’m trying to think and plan ahead so when the baby comes we will have an easy adjustment.

First, Luke and I got to take a really fun ‘babymoon’ to spend some quality time together – just us. This hasn’t happened in a few years, and after such a busy and crazy year, it was a welcome break.

We thought about making a big trip out to the Pacific Northwest, but ultimately decided to enjoy the beauty in our own area. Missouri is such an underappreciated state, with so much to offer. So, we rented a quaint Airbnb, explored cute towns, and appreciated the outdoors.

While it was so wonderful to get away, it made me appreciate home even more. As soon as we got back, I instantly got back into the kitchen and started prepping for baby. I made double the meals and froze some for later.

This sourdough galette is actually a very simple and rustic meal. You can double the dough and freeze the dough for later. It is totally customizable. You can make this galette in multiple ways. This one with sage, leeks, sweet potatoes, goat cheese, and a touch of honey, may be my favorite.

It’s a lovely combination of sweet, salty, tangy, creamy, and crisp. A lovely dinner or an exciting appetizer for a fancy dinner.

What is a galette?

A galette, by definition, is a free-form rustic pie. It is a flat, round cake made of pastry dough or bread. It can be made into a dessert or a savory dish.

Sourdough Galette Tips:

• If your raw honey isn’t liquid enough for drizzling over the baked galette, warm it slightly in an oven-safe dish while the galette is baking. It will soften and be a great consistency for drizzling over the galette. Just don’t let it burn!
• Use an organic lemon, if possible, for using the zest in this recipe.
• Great as a side to a creamy fall soup like Roasted Butternut Squash Soup, Tomato Soup From Scratch, or Roasted Pumpkin Soup Recipe with Acorn Squash.
• Galettes are rustic and very forgiving. Embrace the fact that they don’t need to be perfect.
• Ensure the tray you cook the galette on has raised edges so nothing drips to the bottom of your oven.
• If you don’t have time to ferment the pie dough, no worries; just make your favorite crust and use that. You could even use store-bought crust.

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Tips for making pie dough:

Don’t overmix the dough, as this creates gluten strands, and it will become tough rather than flaky.

The butter should be really cold before mixing up the dough. I like to chop the butter up into small cubes and stick them in the freezer for about ten minutes before adding to the flour.

A food processor makes preparing pie dough super easy. Just add the flour, salt, and butter to the food processor and pulse a few times until the the texture is coarse and pea-sized. Then, add sourdough starter and honey. Pulse one or two more times until it has come together. That’s it. Simple.

Tools you may need:

Food processor, pastry blender, or fork

Large bowl

Knife

Cutting board

Cast iron skillet

Rimmed baking pan or dish

How To Make Savory Sourdough Galette:

Make The Sourdough Pie Dough:

In a large bowl or food processor, combine flour and salt. 

Work in the butter, being careful to not overmix. The texture should be like pea-sized bits.

Add in the sourdough starter and honey, then stir until just combined.

Roll into a ball and cover with a towel. Allow to ferment in a warm place for at least 8 hours and up to 24 hours. The longer it ferments, the more sourdough tanginess will develop.

After the dough has fermented, divide into two, roll into balls, and refrigerate for a few hours. This will help with the flakiness of the crust.

Place in the fridge to chill until it’s time to roll it out.

Create the Galette

Preheat the oven to 400 degrees.

Chop the leeks using only the white and light green parts. Wash in a bowl of cool water and allow to drain and dry.

In a pan over medium heat, add 1⁄2 tbsp of olive oil and cook the leeks until they have softened. Season with a pinch of salt. Transfer to a plate while you prepare the rest of the ingredients.

In a small bowl, stir together heavy cream, goat cheese, lemon zest, and a pinch of salt. 

Thinly slice a small, peeled sweet potato and set aside the slices. 

On a lightly floured surface, roll out pie dough to roughly a 12-inch circle. It doesn’t need to be an exact or perfect circle. 

Prepare a sheet tray (with a raised edge) with parchment paper and arrange the dough carefully on it.

Using the back of a spoon, spread the goat cheese and cream mixture over the dough, leaving
a 1” border. 

Top with a thin layer of sweet potato slices and lightly drizzle with olive oil. 

Sprinkle chopped sage evenly over the potato slices and scatter the cooked leeks over the top.

Fold the edges of the dough over the filling. It will have a rustic look and you can overlap the dough.

With a pastry brush, lightly brush the top of the dough with some cream to achieve browning in
the oven. 

Bake at 400 degrees for 35-45 minutes, until the crust is golden brown. 

When the galette comes out of the oven, drizzle with honey and fresh thyme. Sprinkle with a bit of coarse
salt, if desired.

Find More Delicious Sourdough Recipes

• Sourdough Herb And Cheese Rolls
• Sourdough Strawberry Shortcake
• Cheddar Waffles
• Sourdough Garlic Bread
• Sourdough Cherry Cobbler

If you try this recipe and love it, I would love if you could come back and give it 5 stars! 

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