Description
This Indulgent Valentine Rhubarb Galette with Pistachio Frangipane is a rustic, elegant dessert perfect for a romantic occasion. The buttery, flaky crust envelops a tangy rhubarb filling enhanced with crunchy pistachios and a hint of vanilla, offering a delightful balance of sweet and tart flavors. Easy to prepare with simple ingredients, this galette is ideal for those looking to impress without complicated techniques.
Ingredients
Scale
For the Dough
- 1 cup All-purpose flour (Substitute with gluten-free flour for a gluten-free option.)
- 1/4 cup Granulated sugar (Adjust according to the sweetness of the rhubarb.)
- 1/2 cup Unsalted butter, very cold
- 1 large Egg yolk
For the Filling
- 2 cups Fresh rhubarb, chopped (Can be substituted with strawberries or peaches.)
- 1/2 cup Chopped pistachios (Alternatively, almond or hazelnut can be used.)
- 1 teaspoon Vanilla extract (Almond extract can be used as a twist.)
- Additional granulated sugar for sprinkling
- Light egg wash (1 egg beaten, for brushing edges)
Instructions
- Prepare the dough: In a mixing bowl, combine the all-purpose flour and granulated sugar. Cut in very cold unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and mix until the dough just comes together. Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ease clean-up.
- Prepare the filling: In a medium bowl, combine the chopped fresh rhubarb, granulated sugar, vanilla extract, and chopped pistachios. Stir well and let the mixture sit for about 10 minutes to macerate and release some juices.
- Roll out the dough: Once chilled, lightly flour a clean surface and roll out the dough into a roughly 12-inch diameter circle, aiming for about 1/8-inch thickness. Carefully transfer the rolled dough onto the prepared baking sheet.
- Assemble the galette: Spoon the rhubarb filling into the center of the dough, leaving a two-inch border around the edges. Fold the edges of the dough up and over the filling, pleating as necessary to create a rustic edge.
- Finish and bake: Brush the exposed dough edges with a light egg wash to promote browning. Sprinkle a little granulated sugar over the edges for added sweetness and crunch. Bake the galette in the preheated oven for 35-40 minutes or until the crust is golden brown and the filling is bubbling.
Notes
- Use very cold unsalted butter for a flaky crust texture.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Adjust the sugar quantity depending on the tartness of your rhubarb or if substituting with sweeter fruits like peaches or strawberries.
- Allow the filling to rest before assembling to draw out excess moisture and ensure a flavorful filling.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
