PISTACHIO PIE CRUST

1. 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. 
2. Cut the butter into 1/4"- 1/2" 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.
3. Place the flour, sugar and salt in a mixing bowl with high sides and whisk together.
4. 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. 
5. 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.
6. Once to dough starts to stick together, fold in the chopped pistachios and mix until fully incorporated.
7. 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

1. With a small paring knife, carefully slice the rhubarb stalks, lengthwise, into thin, long ribbons about 1/8" thick. 
2. 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.
3. 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.
4. 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 1/2" 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

1. Slice the strawberries into 1/4" -1/2" thick rounds and place in a mixing bowl. 
2. 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

1. Roll the smaller dough disks into 8" rounds or the larger disks into 12"-14" rounds about 1/8" - 1/4" thick.
2. 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.
3. 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.
4. Top the exposed strawberry mixture with a bouquet of rhubarb roses.
5. Place the galettes on lined baking sheets, two small galettes/sheet or one large galette/sheet.
6. Preheat the oven to 375°F and chill the galettes for 10-15 minutes while the oven preheats.
7. 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. 
8. 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.
9. Allow to cool before serving. Sprinkle with a few whole pistachios to add color and crunch. Slice into wedges to serve.