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Rhubarb and Pistachio Galette Recipe (Deliciously Rustic!)

Rhubarb and Pistachio Galette

Welcome to the delightful world of baking with our Rhubarb and Pistachio Galette recipe! This rustic pastry combines the tartness of rhubarb with the crunchiness of pistachios, resulting in a dessert that's both visually stunning and irresistible in flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour
  • 0.25 tsp salt
  • 1 tbsp granulated sugar
  • 0.5 cup unsalted butter chilled and diced
  • 6 tbsp ice water
For the Filling
  • 2 cups rhubarb chopped
  • 0.75 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 0.5 cup pistachios chopped
  • 1 egg beaten for egg wash
  • Coarse sugar (for sprinkling)

Equipment

  • Large mixing bowl
  • Pastry Cutter or Fork
  • Rolling pin
  • Parchment paper
  • Measuring cups and spoons
  • Sharp knife
  • Brush

Method
 

  1. Step 1: In a large bowl, combine 1 ½ cups of all-purpose flour, ¼ teaspoon salt, and 1 tablespoon granulated sugar. This mixture forms the base of your crust. Add ½ cup of chilled, diced unsalted butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
  2. Step 2: Stir in 6 tablespoons of ice water, one tablespoon at a time, until the dough starts to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 1 hour.
  3. Step 3: While the dough chills, preheat your oven to 375°F (190°C). In a separate bowl, combine 2 cups of chopped rhubarb, ¾ cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract. Mix well and set aside.
  4. Step 4: Once the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer the rolled-out dough to a parchment-lined baking sheet.
  5. Step 5: Spoon the rhubarb mixture into the center of the dough, leaving a 2-inch border. Sprinkle the chopped pistachios over the rhubarb.
  6. Step 6: Carefully fold the edges of the dough over the filling, pleating it as needed to create a rustic look. Brush the outer crust with the beaten egg and sprinkle coarse sugar over the top.
  7. Step 7: Bake your Rhubarb and Pistachio Galette for 35-40 minutes or until the crust is golden brown and the rhubarb is tender.
  8. Step 8: Once baked, allow the galette to cool slightly before serving. Serve it warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Store leftover galette in an airtight container in the refrigerator for up to 3 days. You can also freeze the baked galette; wrap it well and place it in an airtight container.