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Rhubarb, Rosewater & Pistachio Gallettes

From Clodagh McKenna
Rhubarb, Rosewater & Pistachio Gallettes
from Clodagh McKenna 
Makes 4 galettes
For the pastry
180g plain flour,
140g unsalted butter, cubed and chilled
1 tablespoon golden caster sugar
2 tbsps cold water
For the filling
600g rhubarb, sliced into 2.5cm pieces on the diagonal
80g golden caster sugar
2 tbsps rosewater 
For brushing
1 egg, beaten with 1 tablespoon of milk
1 tbsp of brown sugar
For the pistachio rosewater mascarpone
80g pistachios, chopped 
120ml mascarpone
1 tbsp rosewater 
1. Place the rhubarb in a bowl with the caster sugar and toss well to coat the rhubarb. Then place it in a sieve or colander over a bowl for a couple of hours to release any excess moisture.
2, To make the pastry, place the flour, butter and caster sugar in a food processor and pulse until you get a breadcrumb consistency. Transfer mixture to a large bowl and drizzle the water over. Gently mix with your hands until a dough forms. 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.
3. Pre-heat the oven to 180∞C and line a baking tray with parchment paper, and set aside.
4. Transfer the rhubarb into a bowl, add the rosewater 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.
5. Take the pastry out of the fridge, remove the cling film and cut the pastry disk into four pieces. Roll out each piece of dough (one at a time) on a lightly floured surface to make a five inch disc. 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 brown sugar. Repeat process to make the other galettes and transfer them to baking tray. Bake in the pre-heated oven for 35-40 minutes.
6. Mix together the pistachios, rosewater and mascarpone, and serve alongside the baked galettes.


Read Clodagh's My Last Supper here.

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