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Rhubarb and Pistachio Galette Recipe (Rustic and Delicious!)

Rhubarb and Pistachio Galette

Are you ready to indulge in a delightful dessert that perfectly balances tart and sweet? The Rhubarb and Pistachio Galette is an irresistible pastry that brings together the unique flavor of rhubarb with the rich, nutty crunch of pistachios.
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Cook Time 40 minutes
Total Time 40 minutes
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Galette
  • 1 sheet pie dough store-bought or homemade
  • 2 cups rhubarb chopped
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup shelled pistachios chopped
  • 1 egg beaten for egg wash
  • 1 tablespoon coarse sugar for sprinkling

Equipment

  • Mixing Bowls
  • Rolling pin
  • Baking Sheet
  • Parchment paper
  • Pastry brush
  • Sharp knife or pastry cutter
  • Measuring Cups and Spoons

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: On a floured surface, roll out the pie dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
  3. Step 3: In a mixing bowl, combine the chopped rhubarb, granulated sugar, salt, cornstarch, and vanilla extract. Mix until well combined.
  4. Step 4: Spread the rhubarb mixture evenly over the center of the dough, leaving a 2-inch border around the edge. Sprinkle the chopped pistachios over the filling.
  5. Step 5: Gently fold the edges of the dough over the filling, pleating as necessary.
  6. Step 6: Brush the folded dough with the beaten egg. Sprinkle coarse sugar on top.
  7. Step 7: Bake for 35-40 minutes, or until the crust is golden brown and the rhubarb is tender.
  8. Step 8: Allow the galette to cool slightly before slicing. Enjoy warm or at room temperature.

Notes

Store leftover galette in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven for a few minutes to restore its crispiness.