Rhubarb And Wild Peach Galette


Simple and yummy pie without using any cake pan at all. Rhubarb and wild peach galette is sweet and sour at the same time, perfectly balanced. A must try!

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Rhubarb and wild peach galette
Veronique van Ohmydish

Made by Véronique

Published at 2016-06-22, this recipe is for 8 people and takes 1 hours 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 05-03-2021

1 hours 20 minutes 8 people Pie and cake
Rhubarb and wild peach galette


(✓ Tip: click to check off)

  • 3 rhubarb stems
  • 4 wild peaches
  • 150 gram all-purpose flour + extra
  • 3 tablespoons of sugar + extra
  • 110 gram cold butter
  • 2 tablespoons ice water
  • pinch of salt
  • 1 egg (not pictured)
Rhubarb and wild peach galette ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • standmixer with paddle attachment or knead the dough by hand
  • cling film
  • oven tray lined with parchment paper
  • large bowl
  • cutting board & paring knife
  • rolling-pin
  • silicone kitchen brush

Rhubarb And Wild Peach Galette

1 hours 20 minutes 8 people Pie and cake

View the original recipe via:

Preparation -- 40 minutes

Combine all-purpose flour, salt, and 1 tablespoon of sugar. Divide the cold butter, straight from the fridge, into cubes. Add the cubes and mix on medium speed until the dough looks crumbled. Add the iced water slowly and mix until combined.

Knead the dough shortly by hand until you've reached a dough ball. Wrap the dough with cling film and refrigerate for about half an hour. Now for the filling. Rinse the peaches and rhubarb stems.

Chop the rhubarb into small pieces (about 1 cm - 0. 40 inches). Remove the seed from the peaches and chop the peaches into small wedges. Add 1 tablespoon of all-purpose flour and 2 tablespoons of sugar to the large bowl along with the rhubarb and peaches.

Mix well and set aside. Pre-heat the oven to 190 degrees celsius or 375 degrees fahrenheit.

Finishing the rhubarb and wild peach galette -- 40 minutes

Dust your work surface with flour and roll out the dough ball using a rolling pin. The dough shouldn't be too thin, but the thickness could be however you prefer. Place the dough on the oven tray lined with parchment paper and divide the filling in the middle of the dough.

Fold the sides inwards. Brush the dough with egg wash and sprinkle with a thin layer of sugar. Bake in the oven for about 30-40 minutes, depending on your oven.

The crust should be beautifully golden brown. You can serve this galette hot, lukewarm or cold and if you like, you can add a dot of whipped cream. Enjoy!

Rank this recipe!
0 votes