Description

This Indulgent Valentine Rhubarb Galette with Pistachio Frangipane is a rustic yet elegant dessert that combines the tart freshness of rhubarb with the rich, nutty flavor of pistachio frangipane. Encased in a buttery, flaky crust, this galette is perfect for sharing on a romantic occasion or any special gathering. With a balance of sweet and tangy notes and a delightful nutty crunch, it’s a visually stunning and delicious treat that highlights the best of seasonal ingredients.

Ingredients

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Crust

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 (Using very cold butter is essential for that perfect texture.)
1 large Egg yolk (Don’t skip this for best results.)

Filling

2 cups Fresh rhubarb (Can be substituted with strawberries or peaches.)
1/2 cup Chopped pistachios (Alternatively, you can use almond or hazelnut.)
1 teaspoon Vanilla extract (Consider using almond extract for a delightful twist.)

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Instructions

Prepare the dough: In a mixing bowl, combine the all-purpose flour and granulated sugar. Cut the very cold unsalted butter into small pieces and blend it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and mix just until the dough comes together. Avoid overworking the dough to keep it flaky. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Make the frangipane: In a separate bowl, combine the chopped pistachios with vanilla extract and a little sugar if desired. This mixture will add a nutty, flavorful base to your galette and complement the rhubarb’s tartness.
Prepare the rhubarb: Wash and slice the fresh rhubarb into 1/2-inch pieces. Toss the rhubarb gently with a small amount of sugar if preferred depending on your taste and set aside.
Assemble the galette: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle. Transfer it to a parchment-lined baking sheet. Spread the pistachio frangipane mixture evenly over the dough, leaving about a 2-inch border around the edges. Arrange the rhubarb pieces evenly on top of the frangipane.
Fold and brush: Carefully fold the edges of the dough up over the filling, pleating as needed to form a rustic edge. Brush the exposed crust with a little beaten egg or cream for a golden finish.
Bake: Place the galette in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the rhubarb is tender and bubbling. Check halfway through and rotate the baking sheet if necessary to ensure even baking.
Cool and serve: Remove the galette from the oven and let it cool slightly on a wire rack. This dessert is best enjoyed warm or at room temperature. Slice into 8 generous pieces and serve alone or with a scoop of vanilla ice cream or whipped cream for extra indulgence.

Notes

Using very cold butter is crucial for achieving a flaky crust.
You can substitute rhubarb with strawberries or peaches when rhubarb is out of season.
For a gluten-free version, use gluten-free all-purpose flour in the crust.
Adjust the granulated sugar based on the tartness of your rhubarb and personal sweetness preference.
Optional: brush the crust with an egg wash to give it a shiny, golden appearance.
Store leftovers covered at room temperature for 1 day or refrigerate for up to 3 days.