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Rhubarb and Pistachio Galette Recipe (Deliciously Rustic!)

Rhubarb and Pistachio Galette

If you’re looking for a dessert that perfectly balances tart and sweet, look no further than this delightful Rhubarb and Pistachio Galette. This rustic pie is not only visually stunning but also incredibly easy to make, making it the perfect treat for both novice and experienced bakers alike.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1.5 cups rhubarb sliced
  • 0.5 cup sugar
  • 1 tbsp cornstarch
  • 0.25 tsp salt
  • 1 tsp vanilla extract
For the crust
For the topping
  • 0.5 cup pistachios chopped
  • 1 egg beaten (for egg wash)
  • 1 tbsp coarse sugar (for topping)

Equipment

  • Baking Sheet
  • Mixing bowls
  • Rolling pin
  • Pastry brush
  • Knife or Kitchen Scissors
  • Measuring Cups and Spoons

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a mixing bowl, combine the sliced rhubarb, sugar, cornstarch, salt, and vanilla extract. Stir until well combined and let sit for about 10 minutes.
  3. Step 3: Roll out the pre-made pie crust on a parchment-lined baking sheet into a rough circle about 12 inches in diameter.
  4. Step 4: Evenly distribute the chopped pistachios in the center of the pie crust, leaving a 2-inch border.
  5. Step 5: Spoon the rhubarb mixture over the pistachios, spreading it evenly.
  6. Step 6: Gently fold the edges of the pie crust over the filling, pleating as necessary.
  7. Step 7: Brush the crust with the beaten egg and sprinkle coarse sugar on top.
  8. Step 8: Bake in the preheated oven for 30-35 minutes until the crust is golden brown and the rhubarb is tender.
  9. Step 9: Once baked, let the galette cool slightly before serving.

Notes

Store leftover galette in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.