Name: Rhubarb and pistachio galette
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Cuisine: French
Ingredients: 300g rhubarb cut into short lengths; 130g caster sugar; 300-500g block of shortcrust pastry; 100g pistachio kernels; 65g ground almonds; 125g unsalted butter softened; 3 eggs (2 for the frangipane, 1 to glaze); 1 tsp almond extract; 6 tbsp plain flour plus extra for dusting; slivered pistachios to decorate; crème fraîche or ice cream to serve

A whole rhubarb gallette with one slice taken out of it

300g rhubarb
cut into short lengths
130g caster sugar
300-500g block of shortcrust pastry
100g pistachio kernels
65g ground almonds
125g unsalted butter
softened
3 eggs (2 for the frangipane, 1 to glaze)
1 tsp almond extract
6 tbsp plain flour
plus extra for dusting
slivered pistachios
to decorate
crème fraîche or ice cream
to serve

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Lay the rhubarb pieces in a snug baking dish in one layer, scatter over 30g of the sugar and cover tightly with foil. Bake for 10 mins or until the rhubarb is just tender but not mushy when poked with a knife – err on the side of firm. Leave to cool.
step 2
Grind the pistachios in a small food processor with the remaining sugar and whizz until finely ground. Tip into a large bowl with the ground almonds and butter, and beat with electric beaters until uniform. Beat in two of the eggs, then the almond extract and a pinch of salt. Stir in the flour.
step 3
Roll out the pastry to a 34cm circle. Put on a double sheet of baking paper.
step 4
Add dollops of the frangipane then spread out evenly, leaving a 3-4cm border. Arrange the rhubarb over the top of the frangipane. Fold up the border of the pastry over the edges of the filling to roughly seal it in. Chill for 2 hrs.
step 5
Heat the oven to 200C/180C fan/gas 6 and put a baking sheet on a high shelf. Beat the remaining egg and use it to brush the galette, then lift it on its paper onto the heated baking sheet and bake for 35-40 mins or until the pastry and frangipane are golden and crisp. Serve hot, warm or cold, with the slivered pistachios and crème fraîche or ice cream.