Rhubarb and Pistachio Galette

Welcome to the delightful world of desserts, where the Rhubarb and Pistachio Galette shines as a vibrant star! This rustic tart beautifully combines the tangy flavor of fresh rhubarb with the nutty crunch of pistachios, creating a dessert that’s not only visually stunning but also irresistibly delicious.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

For the Filling

1 cup rhubarb chopped
1/2 cup sugar adjust based on sweetness preference
1 tbsp cornstarch thickening agent
1 tsp vanilla extract
1/2 tsp salt

For the Galette

1 pre-made pie crust store-bought or homemade if preferred
1/4 cup pistachios chopped
1 egg beaten for egg wash
1 tbsp coarse sugar for sprinkling on top

Equipment

Baking Sheet
Parchment paper
Mixing Bowl
Rolling pin
Pastry Brush
Knife
Measuring Cups and Spoons

Method

Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a mixing bowl, combine the chopped rhubarb, sugar, cornstarch, vanilla extract, and salt. Toss together until well-coated.
Step 3: Place the pre-made pie crust on a baking sheet lined with parchment paper.
Step 4: Spread the rhubarb mixture in the center of the pie crust, leaving a 2-inch border.
Step 5: Sprinkle the chopped pistachios over the rhubarb filling.
Step 6: Fold the edges of the pie crust over the filling, pleating as necessary.
Step 7: Brush the crust with the beaten egg and sprinkle coarse sugar on top.
Step 8: Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.
Step 9: Allow the galette to cool for about 10 minutes before slicing.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for a few minutes to restore crispness.