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.
Equipment
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. 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 Notes + Tips
- 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
