Description
This delightful Rhubarb Rose & Strawberry Pistachio Galette recipe features a buttery pistachio-infused pie crust filled with a luscious strawberry and lemon filling, topped with elegant rhubarb roses. Perfect for spring or summer, these galettes combine rustic charm and floral beauty for a stunning and delicious dessert.
Ingredients
Pie Crust
- 1 cup cold, unsalted butter (2 sticks), cut into 1/4″-1/2″ cubes
- 2 1/2 cups all purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons fine sea salt
- 1/4 cup ice cold vodka
- 2-4 tablespoons ice cold water
- 1/2 cup finely chopped pistachios, unsalted
Rhubarb Roses
- 3 stalks rhubarb
- 1 1/2 cups sugar
- 1 1/2 cups water
- 3-5 drops rose extract (optional)
Strawberry Filling
- 1 pint fresh strawberries
- 1 small lemon (zested & juiced)
- 1/2 cup sugar
- 1 tablespoon tapioca starch
Finishing
- 1 egg
- 2-3 tablespoons sparkling sugar (or raw sugar)
Instructions
- Prepare pistachio pie crust: In a food processor, pulse the pistachios with 1 tablespoon of flour until finely ground, then transfer to a bowl. Cut cold butter into cubes and keep chilled. Whisk flour, sugar, and salt in a large bowl. Using a food processor, pulse butter and flour mixture until mealy. While pulsing, slowly pour vodka through the feed tube until dough just comes together. Add ice water 1 tablespoon at a time as needed. Fold in ground pistachios and mix until fully incorporated. Form dough into disks (four small or two large), wrap in plastic, and chill for at least 1 hour or freeze for up to two months.
- Make rhubarb roses: Using a paring knife, thinly slice rhubarb lengthwise into 1/8″ ribbons. In a wide-bottom pot, combine sugar and water; bring to simmer over medium-low heat while whisking until sugar dissolves. Stir in rose extract if using. Add rhubarb ribbons in batches and simmer about 45 seconds until soft but not gummy. Drain on paper towels to cool. Shape cooled rhubarb ribbons into roses by tightly wrapping around your finger and tucking the end through the center. Place formed roses on lined baking sheet.
- Prepare strawberry filling: Slice strawberries into 1/4″ to 1/2″ rounds and place in a bowl. Add lemon zest, juice, sugar, and tapioca starch; toss to coat. Let sit for 15 minutes to macerate.
- Form and fill galettes: Roll chilled dough disks to 8″ rounds for small or 12-14″ for large galettes, about 1/8″ to 1/4″ thick. Spread strawberries evenly over center, leaving a 2″ (small) or 3″ (large) border. Fold edges over filling, pleating dough every 2″ to create 8 pleats. Top strawberry filling with rhubarb roses. Place galettes on lined baking sheets (two small or one large per sheet).
- Chill and preheat oven: Refrigerate galettes for 10-15 minutes while preheating oven to 375°F (190°C).
- Finish and bake: Whisk egg with 1 teaspoon water and brush over dough edges. Sprinkle with sparkling sugar. Optional: cover fruit centers with foil tents for first 25 minutes to protect rhubarb roses, then remove for remaining bake time. Bake for 35-40 minutes until crust is deep golden brown and fruit softened.
- Cool and serve: Cool galettes before serving. Garnish with whole pistachios for added color and crunch. Slice into wedges and enjoy.
Notes
- Keep butter and liquids very cold to achieve a flaky crust.
- Adjust water quantity in dough gradually to avoid overly wet or dry dough.
- Simmer rhubarb ribbons briefly to soften without losing vibrant color and shape.
- Rose extract is optional but adds a lovely floral note.
- Foil tents during baking help protect delicate rhubarb roses and preserve their color.
- You can freeze the dough tightly wrapped for up to two months; thaw overnight in the fridge before use.
- Tapioca starch helps thicken the strawberry filling and prevent sogginess.
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
