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Rhubarb and Pistachio Galette Recipe (Rustic and Delicious!)

Rhubarb and Pistachio Galette

Welcome to the delightful world of the Rhubarb and Pistachio Galette! This rustic tart is a perfect blend of sweet and tart flavors, bringing together the unique tang of rhubarb with the rich, nutty crunch of pistachios.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1.5 cups all-purpose flour
  • 0.5 tsp salt
  • 1 tbsp granulated sugar
  • 0.5 cup unsalted butter chilled and diced
  • 4-5 tbsp ice water
For the Filling
  • 2 cups rhubarb chopped
  • 0.5 cup granulated sugar adjust to taste
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 0.5 cup unsalted pistachios chopped
For Assembly
  • 1 egg beaten for egg wash
  • 1 tbsp coarse sugar for topping

Equipment

  • Mixing bowls
  • Pastry Cutter or Fork
  • Rolling Pin
  • Parchment paper
  • Baking sheet
  • Pastry Brush

Method
 

  1. Step 1: In a mixing bowl, combine flour, salt, and sugar. Mix thoroughly. Add chilled butter and mix until the mixture resembles coarse crumbs.
  2. Step 2: Gradually add ice water, one tablespoon at a time, until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Step 3: Preheat your oven to 375°F (190°C).
  4. Step 4: In another bowl, combine chopped rhubarb, sugar, cornstarch, and vanilla extract. Toss until rhubarb is evenly coated.
  5. Step 5: Roll out the chilled dough into a 12-inch circle and transfer it to a parchment-lined baking sheet.
  6. Step 6: Arrange the rhubarb mixture in the center of the dough, leaving a 2-inch border. Sprinkle chopped pistachios over the rhubarb.
  7. Step 7: Fold the edges of the dough over the filling, pleating as necessary. Brush the edges with beaten egg and sprinkle coarse sugar over the crust.
  8. Step 8: Bake for 35-40 minutes, or until the crust is golden brown and the rhubarb is tender.
  9. Step 9: Allow to cool slightly before serving warm or at room temperature.

Notes

Store leftover galette in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in the oven for the best texture.