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Rhubarb and Pistachio Galette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 59 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

This Rhubarb and Pistachio Galette is a delightful rustic tart featuring tender baked rhubarb atop a creamy pistachio and almond frangipane, all encased in a golden, flaky shortcrust pastry. With a perfect balance of tartness from the rhubarb and sweetness from the frangipane, this dessert is elegant yet easy to prepare and ideal for serving warm or cold with crème fraîche or ice cream.

Ingredients

Rhubarb

  • 300g rhubarb, cut into short lengths
  • 130g caster sugar (divided: 30g and remaining 100g)

Frangipane

  • 100g pistachio kernels
  • 65g ground almonds
  • 125g unsalted butter, softened
  • 2 eggs
  • 1 tsp almond extract
  • 6 tbsp plain flour, plus extra for dusting
  • Pinch of salt

Pastry

  • 300-500g block of shortcrust pastry

Finishing

  • 1 egg (for glazing)
  • Slivered pistachios, to decorate
  • Crème fraîche or ice cream, to serve

Instructions

  1. Prepare the Rhubarb: Heat the oven to 180°C (160°C fan)/gas mark 4. Lay the rhubarb pieces in a snug baking dish in one layer, scatter over 30g of caster sugar, and cover tightly with foil. Bake for 10 minutes or until just tender but still firm when poked with a knife. Leave to cool completely.
  2. Make the Frangipane: Grind the pistachio kernels with the remaining sugar (100g) in a small food processor until finely ground. Transfer to a large bowl and combine with ground almonds and softened butter. Beat the mixture using electric beaters until smooth and uniform. Beat in two eggs, followed by the almond extract and a pinch of salt. Stir in the plain flour until fully incorporated.
  3. Prepare Pastry Base: Roll out the shortcrust pastry to a 34cm diameter circle on a lightly floured surface. Place the rolled pastry onto a double sheet of baking paper to make it easy to transfer later.
  4. Assemble the Galette: Spoon dollops of the frangipane onto the center of the pastry and spread evenly, leaving a 3-4cm border around the edges. Arrange the cooled baked rhubarb evenly on top of the frangipane. Fold the pastry border up over the edges of the filling, pleating roughly to seal it in. Chill the assembled galette in the refrigerator for 2 hours to firm up.
  5. Bake the Galette: Preheat the oven to 200°C (180°C fan)/gas mark 6 and place a baking sheet on a high shelf to heat. Beat the remaining egg and brush it generously over the pastry border for a golden glaze. Carefully lift the galette on its baking paper and transfer it onto the preheated baking sheet. Bake for 35-40 minutes or until the pastry and frangipane are golden and crisp.
  6. Serve: Remove from the oven and allow to cool slightly if desired. Sprinkle with slivered pistachios and serve warm, hot, or cold, accompanied by crème fraîche or ice cream.

Notes

  • Ensure the rhubarb is just tender but still firm to avoid a mushy filling.
  • Chilling the galette before baking helps the pastry hold its shape and improves texture.
  • The quantity of shortcrust pastry can vary depending on thickness and size, so adjust accordingly.
  • For nut allergies, pistachios can be substituted with ground almonds only, but flavor will slightly differ.
  • Serve with crème fraîche for a tangy contrast or ice cream for added sweetness.

Find it online: https://ivysrecipes.com/rhubarb-and-pistachio-galette-recipe/