These Rhubarb Rose & Strawberry Pistachio Galettes couple rustic with refinement in both flavor and presentation. With hand formed rhubarb ribbon roses, sweet and jammy strawberries and a flaky, crunchy and colorful pistachio crust, these galettes are dressed to impress.
Strawberry and Rhubarb, they're one of those model couples who's relationship just keeps getting sweeter the longer they are together. Like Ina and Jeffrey, they belong together. You aren't even sure how they got together in the first place but you can't imagine a world without this perfect pairing. However, some of my European pals recently asked why we always pair rhubarb with strawberries in the US. Apparently back in Europe, rhubarb is still living the bachelor life.
Strawberries & Rhubarb are the ultimate power couple
This has me wondering, how did strawberry and rhubarb hookup in the first place? They got together long before swiping right was a thing. So did they meet organically out in the wild? One is an innocently sweet and juicy fruit and the other is a furiously bitter vegetable with toxic leaves. That seems an unlikely pair.
However, strawberry and rhubarb both flourish in early spring, so do they just get down once a year for a spring fling? Is it one of those fiery, on again, off again, opposites attract relationships? Possibly it's just a relationship of convenience. I mean, they do share a garden bed and bloom together. Or are they truly the Ina and Jefferey of produce and just meant to be? We may never know.
Check out more Strawberry Rhubarb recipes from Baking The Goods
Strawberry rhubarb season is such special time of year. I encourage you to take advantage of it the moment you notice strawberries and rhubarb popping up at your local market. Since rhubarb season is short and fleeting, make the most of it with this collection of The Best-Ever Rhubarb Recipes from California Grown.
These Rhubarb Rose & Strawberry Pistachio Galettes are a celebration of spring
Since strawberries and rhubarb are spring bloomers, they align perfectly in the garden timeline. That may be part of the reason they go so well together. Each is an iconically springy ingredient on it's own. But when paired together, strawberries and rhubarb are symbolic of the start of spring.
Any couple that stands the test of time deserves to be celebrated. So I am raising a glass of blushing rosé to the sweet couple with this love infused recipe for Rhubarb Rose & Strawberry Pistachio Galettes.
With those perfectly coordinating genes, the couple is mostly known for producing the reigning beauty queen of pies on spring pies. But, I've got a list of runners up with the both the beauty and the brains: Strawberry Rhubarb Hand Pies with Pink Peppercorn Crust, Strawberry Rhubarb & Ginger Crumble Bars, Strawberry Rhubarb Shortcake with Whipped Mascarpone and now this colorful recipe for Rhubarb Rose & Strawberry Pistachio Galette. I think we can all agree on one thing, strawberry and rhubarb make beautiful babies.
3 components make up these Rhubarb Rose & Strawberry Pistachio Galettes
Pistachio Pie Crust
The Pistachio Pie Crust starts with my tried and true All Butter Vodka Pie Dough as the base. However, this pie dough takes a welcome and surprising twist. Ground pistachios are blended right into the pie dough, giving it a warmly nutty and slightly crunchy layer of sophistication. The tender and flaky dough levels up with the added crunch of the pistachios. This is such a fun way to play with flavor and texture.
Strawberry Galette Filling
The simple strawberry galette filling is gently sweet and tastes like a bite of spring. Just 4 basic ingredients combine to form the jammy sweet strawberry filling. 1 pint of fresh strawberries don't need much to jazz them up. They get a little sunny boost of citrus from 1 lemon, using both the zest and juice to brighten up the filling. Then a sprinkle of sugar adds a kiss of sweetness. Tapioca flour helps absorb the juices, thickening the filling as strawberry rhubarb galettes bake.
Alternatively, you can use corn starch. I personally prefer tapioca flour to corn starch as it has a naturally sweeter flavor and less chalky finish. But I totally understand that you may not have it lying around.
Rhubarb Ribbon Roses
The Rhubarb Ribbon Roses are what make these Rhubarb Rose & Strawberry Pistachio Galettes stand out in a crowd. To make the rhubarb ribbon roses, you'll need to slice the rhubarb into thin strips. Using a paring knife, make thin slices, no thicker than ⅛" thick, lengthwise down the rhubarb stalks.
Then the rhubarb strips will take a quick 45 second bath in the warm, rose extract scented simple syrup. The syrup will soak into the rhubarb strips, softening them slightly. The rhubarb ribbons should be nice and pliable at this point. Place them on a paper towel lined baking sheet to cool before shaping.
Once cooled, the rhubarb ribbons can be shaped into rhubarb roses! To shape, begin by holding one end between your thumb and forefinger. Then tightly wrap it around your forefinger until a rose shape starts to form. When you have about ½" of ribbon left, gently tuck it up through the center to hold the rose in shape. Easy rhubarb roses, just like that!
Assembling the Galettes
Once you've rolled out the galette rounds, you'll layer on the strawberry filling leaving a 2" boarder all the way around. Then carefully lift and fold the edge up and over the filling. Next, nestle those rhubarb roses right on top of the strawberry filling building a bouquet in the center of the galettes. Brush those edges with an egg wash and bake!
As a fabulous finishing touch, add pistachio halves the the rhubarb rosettes after the galette bakes. The pistachios look like little green rose leaves and add a crunchy bite to the Strawberry Rhubarb Galettes. It's the the little things that make this recipe so special.
Watch & learn how to make rhubarb roses
While this video on how to make rhubarb roses is a little rough and outdated, it is a great demonstration of the surprisingly easy process. Don't let this step intimidate you, it's fun, easy, unique and makes for one show stopping galette!
*I had come up with the idea to make rhubarb roses but I wasn't sure how to pull it off. After doing some digging on the interwebs, I came upon this incredibly helpful post by Hollow Leg. Then I tried Devon's brilliant method and I knew I this would work beautifully!
With hand formed rhubarb rose ribbon roses, these Rhubarb Rose & Strawberry Pistachio Galettes are like a bouquet of the best spring has to offer. The sweet strawberries and rose scented rhubarb strips bake into a jammy, melt in your mouth filling. While the pistachios add a colorful crunch to the flaky, all butter crust. These gorgeous galettes couple rustic with refinement in both flavor and presentation. Truly a match made in heaven. Just like Ina and Jeffrey.
Strawberry and Rhubarb, they're one of those model couples who's relationship just keeps getting sweeter the long they're together. Like Ina and Jeffrey, they belong together. You aren't even sure how they got together in the first place but you can't imagine a world without this perfect pairing. However, some of my European pals recently asked why we always pair rhubarb with strawberries in the US. Apparently back in Europe, rhubarb is still living the bachelor life.
PrintRecipe
Rhubarb Rose & Strawberry Pistachio Galettes
- Total Time: 2 hours 35 minutes
- Yield: 4 galettes
Description
These Rhubarb Rose & Strawberry Pistachio Galettes couple rustic with refinement in both flavor and presentation. With hand formed rhubarb ribbon roses, sweet and jammy strawberries and a flaky, crunchy and colorful pistachio crust, these galettes are dressed to impress.
Ingredients
PISTACHIO PIE CRUST
- 1 cup cold, unsalted butter (2 sticks)
- 2 ½ cups all purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons fine sea salt
- ¼ cup ice cold vodka
- 2-4 tablespoons ice cold water
- ½ cup finely chopped pistachios, unsalted
RHUBARB ROSES
- 3 stalks rhubarb
- 1 ½ cups sugar
- 1 ½ cups water
- 3-5 drops rose extract, optional
STRAWBERRY FILLING
- 1 pint fresh strawberries
- 1 small lemon zested & juiced
- ½ cup sugar
- 1 tablespoon tapioca starch
EGG WASH
- 1 egg
- 2-3 tablespoons sparkling sugar (or raw sugar)
Instructions
PISTACHIO PIE CRUST
- In a food processor, pulse the pistachios with about 1 tablespoon of the flour together until they are finely ground. Transfer to a bowl and set aside.
- Cut the butter into ¼"- ½" cubes. The butter needs to be cold, so if it softens too much, put in back in the fridge or freezer to firm back for a few minutes.
- Place the flour, sugar and salt in a mixing bowl with high sides and whisk together.
- If you have a food processor, you can use it to mix the pie dough. Place the flour mixture and cubed butter in food processor. Gently pulse until the flour changes from silky to mealy, this should only take a handful of pulses so watch it carefully. Alternatively, you can mix the dough with a pastry blender or two butter knives.
- While pulsing, gently pour the vodka through the feed tube just until combined. At this point, I like to turn the crumbly dough into a large mixing bowl to check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the remaining water, 1 tablespoon at a time. Test the dough by pinching it occasionally.
- Once to dough starts to stick together, fold in the chopped pistachios and mix until fully incorporated.
- Form the dough into four disks for smaller 6" galettes or two disks for larger 10" galettes, wrap them individually in plastic. Chill for at least 1 hour before rolling and forming.
*If you don't plan on using the dough on the day you prepare it, you can store the dough in the freezer.
*This dough will last at least a couple of months if wrapped up tightly in the freezer.
* Defrost the frozen dough overnight in the fridge before using.
RHUBARB ROSES
- With a small paring knife, carefully slice the rhubarb stalks, lengthwise, into thin, long ribbons about ⅛" thick.
- Add water and sugar to a wide bottom pot and bring to a simmer over medium-low heat. Whisking until the sugar is fully dissolved. Then stir in a few drops of rose extract.
- Add the rhubarb ribbons in batches and simmer over medium-low heat for about 45 seconds until they start to become soft and pliable but before they turn gummy. Transfer to a baking sheet lined with paper towels to cool.
- Once the rhubarb ribbons have cooled, you can start shaping the roses. Begin by holding one end between your thumb and forefinger, then tightly wrap around your forefinger until a rose shape starts to form. When you have about ½" of ribbon left, gently tuck it through the center to hold the rose in shape. Place the roses back on the lined baking sheet. Repeat with all of the ribbons.
STRAWBERRY FILLING
- Slice the strawberries into ¼" -½" thick rounds and place in a mixing bowl.
- Add the zest and juice of one lemon, sprinkle with sugar and toss to coat. Stir in the tapioca starch and allow to sit for 15 minutes.
FORMING THE GALETTES
- Roll the smaller dough disks into 8" rounds or the larger disks into 12"-14" rounds about ⅛" - ¼" thick.
- Gently spread the strawberries evenly over the center of the pastry rounds, leaving a 2" border for small galettes or a 3" border on larger galettes, all the way around.
- Carefully lift and fold the edge up and over the filling, allowing the dough to naturally pleat at 2" intervals as you fold. It should pleat around 8 times as you work your way around.
- Top the exposed strawberry mixture with a bouquet of rhubarb roses.
- Place the galettes on lined baking sheets, two small galettes/sheet or one large galette/sheet.
- Preheat the oven to 375°F and chill the galettes for 10-15 minutes while the oven preheats.
- Whisk the egg together with about 1 teaspoon of water in a small bowl. Lightly brush the mixture over the galette dough edges and sprinkle with sparkling sugar.
- Bake for 35-40 minutes, rotating the pans halfway through. The crust should be a deep golden brown and the fruit should be soft. Tip: Make a small tin foil tent for each galette and cover the fruit centers, leaving the dough edge exposed. Bake for the first 25 minutes, then remove the tents for the remainder of the bake time. This will prevent your rhubarb roses from over browning and will help retain that gorgeous pink color.
- Allow to cool before serving. Sprinkle with a few whole pistachios to add color and crunch. Slice into wedges to serve.
Notes
These Rhubarb Rose and Strawberry Galettes pair beautifully with a bottle of Kale Wines Rosé.
Top with fresh whipped cream or à La Mode.
- Prep Time: 2 hours
- Cook Time: 35 minutes
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