Rhubarb & Pistachio Galette
WATCH CLODAGH MAKE THIS ON HER IGTV HERE
Serves 4
INGREDIENTS:
For the pastry
180g/1⅔ cup plain/all-purpose flour,
140g/⅔ cup butter, cubed and chilled
1 tablespoon caster/superfine sugar
For the filling
400g/4 cups rhubarb, sliced into 2.5cm pieces on the diagonal
80g/½ cup caster / superfine sugar
1 tbsp rosewater (optional)
For brushing
1 egg, beaten with 1 tablespoon of milk
1 tbsp of brown sugar
1 tbsp pistachios, finely chopped
METHOD:
1. To make the pastry, place the flour, butter and caster/superfine sugar in a food processor and pulse until you the pastry forms a dough like consistency. Turn out the dough onto a lightly floured surface and knead together, pressing to incorporate any dry bits of flour. Flatten the dough into about a one inch thick disk. Wrap in plastic wrap and chill in the fridge at least 1 hour.
2. Pre-heat the oven to 180°C /360°F/Gas mark 4 and line a baking tray with parchment paper, and set aside.
3. Place the rhubarb into a bowl with the caster/superfine sugar, add the rosewater if using and toss to combine. Then make the egg wash, by beating the egg and milk together. Set both aside, while you get the pastry rolled out.
4. Take the pastry out of the fridge, remove the cling film. Roll out the pastry on a lightly floured surface into a large circular shape about 10 inches in diameter. Spoon the rhubarb in the middle, leaving a one inch border. Brush the border with the egg wash and fold the edges of the dough up and over the rhubarb, overlapping slightly. Brush the border with the egg wash and sprinkle with the chopped pistachios and brown sugar, using your fingers to push the nuts into the pastry crust.
5. Bake in the pre-heated oven for 35-40 minutes.
6. Serve with crème fraiche, cream or mascarpone.
