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A rustic gluten-free vegan galette filled with blueberries, peaches, and rhubarb, topped with vanilla dairy-free ice cream with a wedge cut out of it on brown parchment paper.

Rhubarb Blueberry Peach Galette - Gluten-Free and Vegan

This rhubarb blueberry peach galette is gluten-free and vegan and SO simple to make. With a flaky crust and juicy filling, you can't go wrong with this recipe for an easy summer dessert. Serve with your favorite ice cream for an extra treat!
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices
Calories: 234kcal
Author: Megan

Ingredients

For the Crust:

  • 1 1/2 cups gluten-free flour blend
  • 1 tsp xanthan gum (if your blend does not already contain it)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 2 tbsp brown sugar
  • 8 tbsp dairy-free butter (cubed and cold)
  • 4-5 tbsp cold water
  • 1 tbsp dairy-free butter (melted)
  • 1 tbsp turbinado sugar

For the Filling:

  • 1/2 cup rhubarb (diced (from 1 stalk))
  • 1/2 cup blueberries
  • 1/2 cup peaches (diced (1 large peach))
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch

Instructions

  • In a food processor, add gluten-free flour, xanthan gum, cinnamon, nutmeg, salt and brown sugar and pulse to combine. 
  • Add vegan butter and pulse until butter is the size of peas, with some bigger pieces. 
  • Remove from food processor and place in a bowl, add in water one tablespoon at a time just until a dough forms. You may not end up using all of the water. 
  • Pat into a flat circle and chill for at least 30 minutes.
  • To make the filling, combine diced rhubarb, peaches, blueberries, cornstarch, sugar, and lemon juice in a bowl and mix together. Allow to sit for 5-10 minutes. Filling should be slightly thickened.
  • Preheat oven to 375F. Line a baking sheet with parchment paper.
  • Roll out the dough to a 12-inch circle about 1/8 inch thick. 
  • Spoon filling into the middle of the dough. 
  • Crimp dough over the filling leaving a circle in the middle. Brush crust with melted butter and sprinkle turbinado sugar along the edges.
  • Bake at 375F for 40-50 minutes, until crust is golden brown.

Notes

  • This recipe has also been tested with regular butter if you are not dairy-free or vegan.
  • Make sure you roll out the crust to a 1/8" thickness. You want to make sure you roll it thin enough so that you have enough room for the filling, but not so thin that the dough breaks.
  • Be sure to leave a border around the fruit filling so you can easily wrap the edges around the filling.
  • The turbinado sugar adds nice texture and sweetness to the top. However, if you don't have it or can't find it at your local grocery store, you can always leave it out. It's just some crunchy fun.

Nutrition

Calories: 234kcal | Carbohydrates: 28g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Sodium: 261mg | Potassium: 47mg | Fiber: 3g | Sugar: 10g | Vitamin A: 40IU | Vitamin C: 2.9mg | Calcium: 27mg | Iron: 0.9mg
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