Rhubarb Galette with Frangipane & Pistachios

Rhubarb and frangipane galette with pistachios and ice cream.

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Rhubarb Galette with Frangipane & Pistachios

This stunning Rhubarb Galette is made with flaky pastry dough, a layer of frangipane, and lots of fresh rhubarb. Serve with crushed pistachios and a scoop of vanilla ice cream. A dream dessert for spring and summer!

Prep30

Cook50

Total1 20

Course: Dessert

Cuisine: French

Diet: Vegetarian

Keyword: chef-tested dessert, how to cook rhubarb, how to make frangipane, rhubarb dessert, rustic homemade dessert, what is frangipane

Servings: servings

Calories: 556kcal

Author: Ari Laing

Equipment

Food processor fitted with blade attachment

Plastic wrap

Rolling Pin

Rimmed baking sheet

Parchment paper

Handheld mixer or stand mixer fitted with whisk attachment

Whisk

Pastry brush

Ingredients

For the pastry dough

1½ cups (175g) all-purpose flour, plus more for dusting
½ cup (113g) unsalted butter, very cold, cut into cubes
½ tsp Kosher salt
4 oz (115g) cream cheese, very cold, cut into cubes
2 Tbsp ice water

For the frangipane

2 Tbsp (28g) unsalted butter, softened
1 large (50g) egg
½ cup (48g) almond flour
3 Tbsp (38g) granulated sugar
½ tsp almond extract
Pinch of kosher salt

For the rhubarb filling

4 cups (400g) rhubarb, sliced into ½-inch pieces
⅓ cup (65g) granulated sugar
2 Tbsp (16g) cornstarch
2 Tbsp water
½ tsp Kosher salt

For assembly and serving

1 large egg
1 tsp water
Turbinado sugar
¼ cup pistachios, roughly chopped
Whipped cream or ice cream

Instructions

Make the pastry dough. Combine 1½ cups (175g) all-purpose flour, ½ cup (113g) unsalted butter, and ½ tsp Kosher salt in the bowl of a food processor fitted with blade attachment. Pulse about 8-10 times, or until there are pea sized pieces of butter. Add 4oz (115g) cream cheese, then pulse a few additional times. Add 2 Tbsp ice water, then pulse again, just until the mixture is able to hold together in a ball when pressed.
Chill the dough. Turn the dough out onto a sheet of plastic wrap, then wrap and press it into a flat disk. Use your hands to help shape the dough so that it is flat and round. Refrigerate for 30 minutes.
Roll out the dough. Preheat an oven to 400F. Lightly flour a work surface, then roll out the dough into a 12-inch circle (doesn’t have to be perfect!). Carefully transfer the dough to a parchment lined rimmed baking sheet. I like to do this by gently wrapping the dough up around the rolling pin, then unrolling it onto the sheet pan. Refrigerate while you make the filling.
Make the frangipane. Place 2 Tbsp (28g) softened butter, 1 large (50g) egg, ½ cup (48g) almond flour (or almond meal), 3 Tbsp (38g) sugar, ½ tsp almond extract, and a pinch of Kosher salt in a large mixing bowl. Use a handheld mixer to whisk until well mixed. Alternatively, it can be mixed in a stand mixer fitted with a whisk attachment. Refrigerate until needed.
Make the rhubarb filling. Combine 4 cups (400g) sliced rhubarb, ⅓ cup (65g) sugar, 2 Tbsp (16g) cornstarch, 2 Tbsp water, and ½ tsp Kosher salt in a large mixing bowl.
Assemble the galette. Spread the frangipane filling onto the rolled out pastry dough, leaving a 2-inch border along the edges. Spoon the rhubarb filling on top of the frangipane, being sure to scrape out the bowl. Fold the edges of the galette up and over onto itself, creating an overlapping crust.
Make the egg wash. Combine 1 large egg and 1 tsp water in a small bowl, then whisk. Brush the egg wash onto the exposed pastry crust. Sprinkle a few teaspoons of turbinado sugar onto the crust.
Bake the rhubarb galette. Transfer to a preheated oven and bake for 50 minutes, or until the filling is bubbling and the crust is golden brown. Allow the galette to cool for about 1 hour until the filling is set, then slice and serve with chopped pistachios and whipped cream or ice cream!

Notes

If you make the pastry dough ahead of time and chill it for an extended period of time, be sure to let it sit out at room temperature for at least 20-30 minutes, or until it’s able to be rolled out easily.
To make-ahead: The pastry dough and frangipane can be prepared up to 2 days in advance and stored in the refrigerator.
Leftovers and storage: Store any leftover galette in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating instructions: To warm the galette, place it in a 350°F (175°C) oven for 10-15 minutes until heated through.
Freezing instructions: You can freeze the unbaked galette. Assemble the galette, wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Bake from frozen, adding an extra 10 minutes to the baking time.

Nutrition

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