Name: Peach and Rhubarb Galette
Prep time: 80 min
Cook time: 45 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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Peach and Rhubarb Galette combines summer’s sweet peaches and tart rhubarb for an easy homemade delicious dessert that can be put together quickly.

A Peach Rhubarb Galette with a slice being taken out

Just in case you’ve run out of ideas for what to do with peaches this summer, I have a peach rhubarb galette recipe which you’re going to love. 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 pie.

The rhubarb adds a nice tartness to the sweet peaches for a perfect end of summer treat. Since the growing season for peaches is so long, they’re around all summer long, but you can only make so many cobblers or crumbles before you get bored. A galette with rhubarb will change things up a bit.

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 will be ready to eat.

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 freezer section. Check out The Old Farmers Almanac to see if it grows in your area.

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.

What’s the difference between a galette and a pie

The only difference between the two 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 tend to go with a galette, when the fruit I’m choosing is so juicy that it will be hard to get pretty slices if made in pie form. A galette is more rustic and no one expects picture perfect slices.

How to make a Peach Rhubarb Galette

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, but be safe and either bake it 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 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.

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. 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. 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, then cover the edges with aluminum foil.

Once the rhubarb has softened and the crust is golden brown remove it and let it cool slightly before cutting. We like this with just a bit of whipped cream, but ice cream would be awesome. A perfect way to end the summer.

A Peach Rhubarb Galette with whipped cream

Looking for more rhubarb recipes, take a look at these

Things that are helpful to have for this recipe

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

More peach recipes you’ll love

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Peach and Rhubarb Galette

Peach and Rhubarb Galette combines summer’s sweet peaches and tart rhubarb for an easy homemade delicious desert that can be put together quickly. A rustic summertime treat.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: galette, peaches, rhubarb

Prep Time: 1 hour 20 minutes

Cook Time: 45 minutes

Servings:

Calories: 353kcal

Ingredients

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.
Preheat oven to 400º. Use a rimmed baking sheet.
Roll out pastry onto a sheet of parchment paper into a circle about 1/4 inch thick. If it gets to warm to handle, place 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.
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.

Notes

Place a pan under the galette in the oven in case it oozes out of the pastry

Nutrition