Description
Rhubarb Galette with Pistachio Frangipane is a stunning rustic dessert that combines the tartness of fresh rhubarb with the nutty sweetness of pistachio frangipane, all nestled in a flaky pastry crust. This easy-to-make galette is perfect for gatherings or cozy evenings and will impress your guests while showcasing your baking skills. With vibrant colors and irresistible flavors, it’s a dish that brings comfort and elegance to any occasion.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup unsalted pistachios, shelled
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 tsp salt
- 1/4 tsp almond extract
- Ice water as needed
Instructions
- Preheat oven to 375°F (190°C). In a bowl, mix flour and salt. Cut in cold butter until crumbly. Gradually add ice water until dough forms. Refrigerate for 30 minutes.
- Blend pistachios until fine in a food processor. Add sugar, softened butter, egg, and almond extract; pulse until creamy.
- Toss rhubarb with sugar and let sit while rolling out chilled dough into a rough circle on a floured surface.
- Spread pistachio frangipane onto the dough center, leaving a 2-inch border. Top with sweetened rhubarb.
- Fold edges over filling, pleating as desired. Brush with egg wash and bake for 40-45 minutes until golden.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg