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
Finishing
- 1 egg
- sanding sugar
Instructions
- Prepare the Pastry: In the bowl of a food processor, combine flour, sugar, and salt. Add cold butter pieces and pulse until the mixture resembles coarse sand with some larger butter chunks. Add ice water and apple cider vinegar, then pulse until dough just comes together. Wrap the dough in plastic and refrigerate for 2 hours or freeze for 1 hour. Alternatively, use a pastry cutter to combine ingredients.
- Preheat Oven: Set your oven to 400ºF (200ºC) to prepare for baking the galette.
- Roll Out Dough: On a sheet of parchment paper, roll out the chilled pastry dough into a circle about 1/4 inch thick. Transfer this to a rimmed baking sheet. If the dough becomes too warm and sticky, refrigerate it briefly to firm up.
- Mix Filling: In a large bowl, whisk together the brown sugar, sugar, salt, and cornstarch until combined. Add sliced peaches and rhubarb and stir gently until all fruit is coated with the sugar mixture.
- Assemble Galette: Spoon the fruit mixture onto the center of the pastry, leaving a 1 to 2 inch border around the edges. Fold the edges of the dough over the filling, pleating as needed to form a rustic crust.
- Finish Crust: Whisk together the egg with 1 tablespoon of water to create an egg wash. Brush this evenly over the exposed pastry crust. Sprinkle the crust with sanding sugar for a sparkling, crispy finish.
- Bake: Place the galette in the preheated oven and bake for 45 minutes, or until the rhubarb is tender and the crust is golden brown. If the crust browns too quickly, cover it loosely with aluminum foil to prevent burning.
- Cool and Serve: Allow the galette to cool slightly before slicing. This helps the filling to set for clean slices and optimal flavor.
Notes
- Chilling the dough is crucial for a flaky crust and easy handling during rolling.
- Using peeled peaches ensures a smooth texture in the filling.
- If you like, you can substitute cornstarch with arrowroot starch or tapioca to thicken the filling.
- Sanding sugar adds a nice crunch and sparkle on the crust but can be omitted if unavailable.
- Cover with foil midway during baking if the crust browns too fast to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
