Peach Rhubarb Galette pairs the tangy flavor of rhubarb with the natural sweetness of ripe peaches, all wrapped in flaky puff pastry instead of a classic pie crust. The result is a simple, delicious handheld treat that works perfectly as a dessert, breakfast pastry, or afternoon snack.
In love with fresh fruit pastries? Fresh Peach Rustic Tart or Red, White, and Blueberry Galette may be the perfect recipes to satisfy your sweet cravings.
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Key Takeaways:
- Peach rhubarb galette combines sweet peaches and tart rhubarb for a perfectly balanced fruit dessert.
- A galette is easier to make than a traditional pie because it requires no pie plate and has a free-form shape.
- Cold dough creates a flakier crust with crisp layers.
- Cornstarch helps thicken the fruit juices and prevents a soggy bottom crust.
- Thinly sliced peaches bake more evenly and blend beautifully with rhubarb.
- Almond flour, cookie crumbs, or semolina can be sprinkled under the fruit filling to absorb excess moisture.
- Fresh, ripe peaches provide the best flavor, but frozen peaches can also be used when thawed and drained.
- Peach rhubarb galette is delicious served warm with vanilla ice cream or whipped cream.
- The dessert can be enjoyed for brunch, dessert, or special gatherings.
- Leftovers store well in the refrigerator and can be reheated before serving.
SIS (Simple is Smart) tip:
This recipe uses instant clear gel as the thickener for the peach and rhubarb filling. I love using this ingredient because it quickly thickens both hot and cold liquids without requiring any cooking or heating. It works wonderfully in pies, soups, gravies, and even beverages, all while remaining completely flavorless.
What do you need for the Peach Rhubarb Galette?
For the crust, you can prepare homemade puff pastry or use a store-bought version for convenience. For this galette, I used ready-made puff pastry. The filling features fresh peaches, rhubarb, sugar, thickener (instant clear gel), salt, and cinnamon, creating a delicious balance of sweet and tart flavors.
Let's make the Peach Rhubarb Galette:
Filling for the Peach Rhubarb Galette:
Peel and slice the peaches, then cut the rhubarb into 1/2-inch pieces.
Combine the sugar with clear gel, cinnamon, and salt, mixing thoroughly. Add this mixture to the peaches and rhubarb. The clear gel helps thicken the released juices, keeping the filling stable and preventing excess liquid from spilling during baking.
Roll out the puff pastry into a 12 x 12-inch square. Cut out four circles, each about 5 to 6 inches in diameter. Gather the remaining dough, reroll it, and cut one additional circle. Repeat the same process with the second sheet of dough.
Filling and Shaping the Peach Rhubarb Galettes:
- Brush a light layer of egg wash along the top and bottom edges of each dough circle. Fold the sides upward and over the filling to form a neat rectangle, then press the overlapping edges firmly to seal. Next, fold the top and bottom portions over the filling to fully enclose it, creating a compact rectangular “boxed” pastry shape. Finish by brushing each galette with egg wash and sprinkling sparkling sugar for a golden, crisp finish.
- Repeat the process until all ten circles are filled. Arrange them on a parchment-lined baking sheet and bake in a preheated oven at 375°F for 30–35 minutes, rotating the tray once halfway through to ensure even browning.
- Serve warm with a dollop of whipped cream or a small scoop of ice cream for added indulgence.
- To reheat leftovers, crisp them in an air fryer at 300°F for 8–10 minutes until warm and flaky again.
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Peach Rhubarb Galette
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
- 3 cups sliced fresh peaches(500g)
- 1 cup rhubarb cut into 1/2 inch pieces(120g)
- ⅔ cup sugar
- 2 tbsp instant clear gel
- ¼ tsp salt
- ½ tsp cinnamon
- 2 sheets 1 recipe puff pastry rolled out to make two 10 X 10- inch sheets. (see note)
- 1 egg (for egg wash)
- 2 tbsp sparkling sugar
Instructions
- preheat the oven to 375°F (190°C)
Make the Filling
- Mix the sliced peaches and rhubarb in a mixing bowl.
- Add the clear gel, salt, and cinnamon to the sugar. Mix.
- Add the sugar mixture to the fruit and stir together. The clear gel thickens the mix so it isn't runny.
Assemble the Galette
- Roll out the first sheet of puff pastry to make a 10 X10 inch square. Cut the square into four 5-inch circles. Then roll the leftovers to make a rustic 5th circle.
- Place 1/3 of a cup of the mixture on the center of each circle.
- Whisk the egg white to make an egg wash.
- Put a thin layer of egg wash on the top and bottom edge of the circle.
- Fold the sides of the circle up over the filling to form a rectangle. Pressing the overlapping end together to seal. (watch the video for the techique)
- Fold the top down and bottom up over the filling. This encloses the filling into a mini triangle. Seal the corners with egg wash to keep the galette from opening up during the baking process.
- Brush each galette with egg wash and sprinkle with sparkling sugar.
- Repeat with the other pastry sheet for a total of ten galettes.
- Bake the galette's on a parchment-lined baking sheet at 375°C for 30 - 35 minutes. Rotate the pan halfway through baking.
- Serve warm with whipped cream or a scoop of vanilla ice cream.
- Store loosely covered at room temp for 2-3 days, freeze for up to2 months. Re-crisp in 300°F (150°C) oven for 10 minutes.
Video
Notes
Nutrition
FAQ:
Can I use homemade puff pastry instead of store-bought?
What can I use if I don’t have instant clear gel?
Can I make this galette ahead of time?
How do I prevent the galette from becoming soggy?
Can I freeze the galettes?
What other fruits can I use in place of peaches and rhubarb?
Final Thoughts
This Rhubarb Peach Galette is the perfect balance of sweet, tart, and buttery goodness, wrapped in a beautifully rustic crust. It’s an effortless dessert that proves you don’t need complicated techniques to create something impressive and delicious. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this galette is a true celebration of seasonal fruit at its best.
Simple to prepare, flexible with ingredients, and visually stunning in its imperfect charm, this recipe is ideal for both beginner and experienced bakers. Once you try it, it’s sure to become a go-to summer favorite for family gatherings, weekend baking, or whenever you crave a comforting homemade treat.
