- 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)
Kitchen equipment needed
- standmixer with paddle attachment or knead the dough by hand
- cling film
- oven tray lined with parchment paper
- large bowl
- cutting board & paring knife
- silicone kitchen brush
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 beautiful golden brown. You can serve this galette hot, lukewarm or cold and if you like, you can add a dot of whipped cream. Enjoy!