Rhubarb and Pistachio Galette

Welcome to the delightful world of desserts! Today, we’re diving into a recipe that beautifully marries the tartness of rhubarb with the nutty crunch of pistachios—the Rhubarb and Pistachio Galette. This rustic tart is not only visually stunning but also incredibly easy to make, making it a perfect choice for both novice and seasoned bakers.

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Prep Time 20

Cook Time 40

Total Time 1

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

Filling

2 cups rhubarb chopped
1/2 cup sugar
1 tbsp cornstarch
1 tsp vanilla extract
1/4 tsp salt
1/2 cup pistachios chopped
1 egg beaten for egg wash
1 tbsp coarse sugar for sprinkling

For the Galette Base

Equipment

Baking Sheet
Parchment paper
Rolling pin
Large Mixing Bowl
Measuring Cups and Spoons
Pastry Brush
Sharp knife or pastry cutter

Method

Step 1: Preheat your oven to 375°F (190°C).
Step 2: On a lightly floured surface, roll out the pre-made pie crust into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
Step 3: In a large mixing bowl, combine chopped rhubarb, sugar, cornstarch, vanilla extract, and salt. Stir until well combined.
Step 4: Spread the rhubarb mixture over the center of the pie crust, leaving a 2-inch border around the edges.
Step 5: Sprinkle chopped pistachios over the rhubarb filling.
Step 6: Fold the edges of the pie crust over the filling, pleating it to form a rustic edge.
Step 7: Brush the crust with beaten egg and sprinkle coarse sugar over it.
Step 8: Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the rhubarb is tender.
Step 9: Allow to cool slightly before serving.

Notes

For the best results, make sure your rhubarb is fresh and vibrant. Store leftover galette in an airtight container in the refrigerator for up to 3 days.