This is a beautiful seasonal treat to have in the late spring and early summer evenings.
Rustic Rhubarb and Pistachio Galette
For 8 people
180 g plain purpose flour + a little extra for dusting
1 tbsp granulated sugar
1/4 tsp salt
150g very cold unsalted butter, cut into thin pieces
3 to 5 tbsp ice water
Filling and topping
250 g rhubarb
100 g golden caster sugar
Juice of one orange
1 tsp corn starch
½ tsp vanilla paste (or seeds of ½ vanilla pod)
1 small egg, lightly beaten
2 tbsp chopped pistachios
1 tbsp golden caster sugar
Icing sugar, for dusting
Vanilla ice cream, to serve
Mix flour, sugar and salt in a large bowl. Add butter and toss to coat with the flour mixture. Rub the butter into the flour mixture with your fingertips until you get coarse crumbs. Once most of the butter is incorporated, dump the flour mixture onto a work surface.
Drizzle over the ice water (start with 3 tablespoons) and gently knead with the heel of your hand until the pastry starts to come together. Add more ice water if needed. Keep kneading until the pastry has just come together. You don’t want to over-knead it as it will lose its flaky texture.
Shape the pastry into a flat, 2 to 3 cm thick disc, wrap in cling film and refrigerate to rest for about an hour.
Preheat the oven to 180 °C / 160 °C fan / gas mark 4. Cut the rhubarb into pieces of different lengths (between 22-10cm). Place the rhubarb stalks in a baking tray together with the sugar, orange juice, corn starch and vanilla, and toss until evenly coated with the sugar mixture. Bake for 10 minutes until the rhubarb just starts to soften and release some of its juices. Take out of the oven and let cool down. Leave the oven on.
Take the pastry out of the fridge and let it soften for 5 minutes. Lightly dust a sheet of baking paper with flour and roll the pastry disk into a 27 cm diameter circle. Don’t worry if the edges aren’t neat – this galette calls for a rustic feel. Transfer to an oven tray.
Arrange the pre-baked rhubarb stalks next to each other on the pastry circle, leaving a 5 cm border. Using your fingertips, carefully fold the edges up and over the rhubarb and brush with egg wash. Sprinkle over the chopped pistachios and golden caster sugar. Transfer to the middle shelf of the oven and bake for 35-40 minutes until the pastry has turned golden and the rhubarb has softened.
Let the galette cool down slightly before dusting with icing sugar and serving with a scoop of vanilla ice cream.