Rhubarb Galette with Peaches

Name: Rhubarb Galette with Peaches
Prep time: 80 min
Cook time: 45 min
Total time: 125 min
Ingredients: 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; 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

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Dessert with sweet summer peaches is hard to beat. Try adding tart rhubarb to sweet peaches over a homemade flaky crust that takes just minutes to put together. Top with whipped cream for a scrumptious rhubarb galette with peaches.

A peach galette with rhubarb baked with a spoonful of whipped cream ready to serve.

Just in case you’ve run out of ideas for what to do with peaches this summer, try making a rhubarb galette with peaches to show off the the seasons best. Not too sweet, but bursting with flavor, it’s a combination you’ve got to try.

Rhubarb adds a slight tartness to the sweet peaches for a dessert that’s not overly rich or sweet to compliment any meal. Since the growing season for peaches is so long, they’re around most of the summer, but you can only make so many cakes or pies before you get bored. A galette with rhubarb will change things up a bit.

It’s quick to put together and a combination you may not have tried before. Not as sweet as a peach crumble and not as much trouble as a fruit pie.

Why you’ll love this peach dessert

It can be a spur of the moment dessert
Just takes a few minutes to prepare
Simple ingredients but scrumptious flavor
Flaky crust that you can’t mess up
You can substitute whatever fruit’s in season, try adding blueberries

How to ripen peaches

Did you know that peaches are one of those fruits that will ripen off the tree. But what do you do if you want to make a peach dessert and the peaches you bought at the grocery or farmer’s market aren’t quite ripe yet.

To speed up the process, add a ripe banana to your container of peaches and it’s amazing that after just a day, they’ll be ready to eat.

A box of fresh peaches with a ripe banana inside.

If your peaches are still not ripe, put the peaches with the banana in a paper bag and seal it. Bananas produce ethylene gas as they ripen which causes other fruit around them to ripen also. How cool is that!

Where can you find rhubarb

While peaches are around from May through late September and grow in many areas of the country, rhubarb is a bit more difficult. It’s a perennial but requires temperatures below 40º in the winter and below 75º in the summer. That leaves me out in North Carolina. In those areas that can grow this fruit, it’s only available from April through June. Not to worry, rhubarb freezes well so you don’t have to have fresh.

If you’re lucky enough to get fresh rhubarb, you want to choose the dark red stalks for sweeter and more flavorful fruit, although the greenish stalks are still good. For me, it’s the grocery or freezer section. Check out The Old Farmers Almanac to see if it grows in your area and for the 411 on everything you might want to know about rhubarb check out this article.

With rhubarb in hand whether frozen or fresh, it needs to be sliced into thin slices, avoid the leaves, they’re poisonous! My grandmother had rhubarb growing in her back yard in Idaho and she would add it to everything, but my favorite was her homemade applesauce with rhubarb.

Rhubarb also pairs so well with strawberries made into an easy crumble or jam.

What’s the difference between a galette and a pie

The only difference between a pie and a galette is how it’s assembled. I use the same dough whether I’m making a pie or a galette. If it’s a savory galette, like Chicken Pot Pie Galette or Tomato Galette, I’ll add some herbs or cheese to the crust. For a dessert galette, I’ll sprinkle sanding sugar on top before it’s baked.

If you’re not familiar with sanding sugar, it’s just a larger crystal of sugar that’s great for topping desserts. I’ll choose a galette over a pie when the fruit I’m using is so juicy that it’ll be hard to get pretty slices if made in pie form. A galette is more rustic and no one expects picture perfect slices.

A slice of a juicy peach dessert being removed from the galette

What you’ll need

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.
Brown and white sugar – sugar brings out the natural sweetness in fruit.
Cornstarch – when using juicy fruit like peaches, you’ll need cornstarch to thicken it.
Sanding sugar and an egg – the large crystals from the sugar make the top beautiful and add a little sweetness. An egg brushed on top gives it the pretty golden color and sheen.
Pie crust – you can use a store bought crust, but it’s pretty easy to make your own with flour, butter, apple cider vinegar, a little sugar, salt and water.

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

For any fruit galette, start with a standard pie crust, refrigerate and then roll it out into a large circle. I roll it out just a bit thicker than I would a pie crust so it will hold in all the juices.

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

Roll out the pie dough 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.

A galette dough rolled out on parchment paper with fruit in the center.

Step 2 – Prepare the Fruit

Slice the peaches and rhubarb. Since peaches are so juicy, you’ll need to add some cornstarch to your fruit along with a little sugar and then place it in the middle of your dough.

A bowl of peaches and rhubarb with sugar and cornstarch.

Pull up the sides so that you have about an inch covering the fruit, then brush with an egg wash and sprinkle with some sanding sugar and bake.

A fruit galette with the crust being folded over the fresh fruit.

Step 3 – Bake the Galette

You’ll need to bake this long enough for the rhubarb to be soft, you don’t want crunchy rhubarb. This takes about 45 minutes depending on how thick the rhubarb is. If the crust starts to get too brown before the rhubarb is soft, cover the edges with aluminum foil.

A baked rhubarb galette with peaches on parchment paper.

Once the rhubarb has softened and the crust is golden brown remove it and let it cool slightly before cutting.

Recipe tips

Use parchment paper under the dough to make it easy to get on and off the baking sheet. Don’t forget to tent the crust with aluminum foil if it starts getting too brown before the rhubarb has softened.
Whip up some peach jam and brush it over the galette a few minutes after it comes out of the oven. This will give it a shiny glaze.

How To Serve A Galette

We like this with just a bit of whipped cream, but ice cream would also be awesome. It can be served warm or at room temperature.

FAQs and tips

Will peaches ripen off the tree?

Yes, peaches will ripen for a couple days after being picked as long as they weren’t picked green. If you see a green tinge to the peach, it won’t ripen.

Is galette dough the same as pie dough?

This galette dough is the same recipe I use for a homemade butter pie crust. Some galette dough will have herbs added to it, but the base is the same as a pie crust.

What’s the difference between a galette and a pie?

The difference between a galette and a pie is that the crust for a galette is free formed instead of being formed in a pie pan. The top edges are turned over the edges of the fruit.

How do you keep the fruit from running out of the galette?

If you have juicy fruit like strawberries or peaches, the juice will run out of the galette crust unless you add some thickener to the fruit like cornstarch or arrowroot. Also be careful not to pile the fruit too high inside the galette.

How long will a galette last?

If you can keep your galette longer than a day, that’s impressive! However, if you put it in an airtight container for a day, it can stay on the counter. Any longer and I recommend you refrigerate it up to 3 days.

Looking for more rhubarb recipes

More peach recipes you’ll love

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