Homemade Peach Rhubarb Galette Easier Than Pie

A peach rhubarb galette gives you all the flavor of a fruit pie without the extra work. Sweet peaches and tart rhubarb bake together in a flaky crust that’s folded right over the fruit, no pie plate or special shaping needed. The filling is juicy but not overly sweet, with just enough tartness to balance it out. It’s a simple, rustic dessert that comes together quickly and always looks impressive.

A Simple Peach Galette with Sweet Summer Rhubarb and Flaky Crust

If you love fruit pie but don’t want the extra work, this peach rhubarb galette is the easier way to get there. It’s one of those desserts you can rely on when you want something homemade but don’t feel like making a full pie. A galette is just a free-form crust filled with fruit, so there’s no need to worry about perfect edges or complicated steps.

The combination of peaches and rhubarb gives you the best of both, natural sweetness with a little tang, and the crust bakes up golden and crisp around the edges. It’s a great option for summer when you want to use fresh fruit without spending all afternoon in the kitchen.

The filling sets up so it’s not overly sweet, holds its shape when sliced, and won’t leave you with a soggy crust.

It comes together quickly and gives you the flavor of a fruit pie without the extra work. Not as sweet as a peach crumble and far easier than a traditional lattice pie.

How to Ripen Peaches Quickly

If your peaches aren’t quite ripe, you can speed things up. Place them in a bowl with a ripe banana or seal them in a paper bag for a day or two. The natural gases released will help the peaches soften and sweeten more quickly. Avoid refrigerating peaches until they’re ripe, since cold temperatures slow the process.

Rhubarb has been a staple in home kitchens for years, showing up in everything from crumbles to jam. My grandmother grew it in her backyard and added it to all kinds of recipes, but I still think it’s at its best when paired with something sweet like peaches or strawberries.

If you enjoy that sweet-tart combination, a strawberry rhubarb crumble is an easy option, or try a homemade strawberry rhubarb jam for something you can keep on hand when rhubarb is no longer in season.

What you’ll need

You don’t need much for this galette, just fresh fruit, a simple crust, and a few pantry staples to bring it together.

• Peaches and rhubarb – an equal amount. Three cups each will fill up the crust, it doesn’t need to be exact. You don’t want to overfill a galette or it will loose it’s shape.
• Sanding sugar/Demerara sugar – the large crystals from the sugar make the top beautiful and add a little sweetness.

Things that are helpful to have for this recipe

• Parchment paper  (I love King Arthur’s pre-cut parchment paper)
• Sanding sugar

How to make a fruit galette

Step 1 – Make the Crust

Pro tip: Bake your galette on a rimmed baking sheet, or put an extra pan below your baking sheet to catch any juice that escapes. I forgot to do this the last time and made a mess in my oven.🙀

Roll out the pie dough a little thicker than you would for a pie right onto parchment paper and then just slip the parchment paper onto your rimmed baking sheet before you add the fruit. I find that the dough is easier to handle if you refrigerate it for just a few minutes before adding the fruit.

Step 2 – Prepare the Fruit

Don’t skip the cornstarch, it helps thicken the juices as the galette bakes so the filling sets properly and doesn’t run when sliced.

Step 3 – Bake the Galette

The galette is ready when the crust is golden brown and the rhubarb is soft when pierced with a fork.

Serve it warm or at room temperature with a spoonful of whipped cream or a scoop of vanilla ice cream. The flaky crust and sweet-tart filling are at their best once it’s had a few minutes to set.

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Homemade Peach Rhubarb Galette Easier Than Pie

Author: Barbara Curry

A peach rhubarb galette gives you all the flavor of a fruit pie without the extra work. Sweet peaches and tart rhubarb bake together in a flaky crust that’s folded right over the fruit, no pie plate or special shaping needed. The filling is juicy but not overly sweet, with just enough tartness to balance it out. It’s a simple, rustic dessert that comes together quickly and always looks impressive.

5 from 7 votes

Print Pin

PREP: 1 hour hour 20 minutes minutes

COOK: 45 minutes minutes

TOTAL: 2 hours hours 5 minutes minutes

Servings: 8

Equipment

Rimmed Baking Sheet

Parchment paper

Ingredients

 

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PASTRY

• ▢ 1 ½ cups flour
• ▢ 2 teaspoons sugar
• ▢ ¾ teaspoon salt
• ▢ 10 tablespoons butter cold and cut into 1 inch pieces
• ▢ ⅛ cup cold ice water
• ▢ ½ tablespoon apple cider vinegar

FILLING

• ▢ 3 cups peaches peeled and sliced
• ▢ 3 cups rhubarb sliced into thin slices
• ▢ ⅓ cup brown sugar
• ▢ ½ cup sugar
• ▢ ¼ cup cornstarch
• ▢ ¼ teaspoon salt
• ▢ 1 egg
• ▢ sanding sugar

Instructions

 

Pastry:

• In the bowl of a food processor, combine flour, sugar and salt. Add cold butter and pulse until the mixture resembles coarse sand with some larger pieces of butter. Add ice water and vinegar and pulse until it comes together. Place in plastic wrap and refrigerate for 2 hours or freeze for 1 hour. In the alternative, you can use a pastry cutter.
• Preheat the oven to 400º.
• Roll out pastry onto a sheet of parchment paper into a circle about ¼ inch thick and place on a rimmed baking sheet. If it gets to warm to handle, place it in the refrigerator for a few minutes.

Filling:

• In a large bowl, whisk together the sugars, salt and cornstarch. Add rhubarb and peaches and stir until combined. Spoon the fruit over the pastry leaving a 1-2 inch border. Pull up sides over the edge of the fruit.
• Whisk egg and 1 tablespoon of water and brush over the crust. Sprinkle with sanding sugar or Demerara sugar.
• Bake for 45 minutes until the rhubarb has softened and the crust is golden brown. If the crust begins to get to brown, cover with foil.
• Let cool slightly before cutting.

Barbara’s Tips + Notes

• If the dough gets too warm it can be hard to form. Place it in the refrigerator for a few minutes before assembling.
• If your fruit is very juicy, add a little more cornstarch.
• Don’t overfill the pie crust.
• Let the galette sit for a few minutes before serving, the filling will thicken as it cools making it easier to slice.

Nutrition

Serving: 1serving | Calories: 353kcal | Carbohydrates: 52g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 429mg | Potassium: 286mg | Fiber: 2g | Sugar: 28g | Vitamin A: 702IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg

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