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Rhubarb and pistachio galette
- Janine Ratcliffe
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Serves 8 - 10
Easy
Prep: 20 mins
Cook: 50 mins
plus chilling
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Make the most of seasonal produce in this fancy rhubarb and pistachio tart, flavoured with almond extract.
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Try our rhubarb and pistachio galette, then discover rhubarb pie, cherry and pistachio bakewell galette, cherry jam and almond galettes, apple and almond galette or hazelnut frangipane and apricot galette.
Rhubarb and pistachio galette recipe
Ingredients
Nutrition
-
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
Nutrition: per serving (10)
- kcal456
- fat30g
- saturates11g
- carbs35g
- sugars14g
- fibre3g
- protein9g
- salt0.3g
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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.
More ways with rhubarb
Authors
Janine RatcliffeFood director
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