Rhubarb, rosewater and pistachio galettes recipe

Clodagh McKenna's rhubarb, rosewater and pistachio galettes.Dora Kazmierak

A beautiful and simple spring recipe by Clodagh McKenna from her cookbook Clodagh's Suppers.

Yield: Makes 4

Ingredients

For the galettes filling:

- 600g rhubarb, trimmed and
- cut into 2.5cm pieces on the diagonal
- 80g golden caster sugar
- 2 tablespoons rosewater

For the galettes pastry:

- 180g plain flour, plus extra for dusting
- 140g unsalted butter, chilled and cubed
- 1 tablespoon golden caster sugar
- 2 tablespoons cold water

For glazing:

- 1 egg
- 1 tablespoon milk
- 1 tablespoon brown sugar

For the pistachio rosewater mascarpone:

- 80g pistachio nuts, chopped
- 120g mascarpone cheese
- 1 tablespoon rosewater

Method

- For the filling, place the rhubarb in a bowl with the caster sugar and toss well to coat the rhubarb. Then transfer the rhubarb to a sieve or colander set over a bowl and leave for a couple of hours to release any excess moisture.

- To make the pastry, place the flour, butter, and sugar in a food processor and pulse until you have a breadcrumb consistency. Transfer the mixture to a large bowl and drizzle over the cold water. Gently mix with your hands until a dough forms. Turn the dough out onto a lightly floured work surface and knead it together, pressing to incorporate any dry bits of flour. Flatten the dough into a disc about 2.5cm thick, wrap in clingfilm and chill in the fridge at least an hour.

- Preheat the oven to 180°C/350°F/gas mark 4. Line a baking tray with baking paper. Tip the rhubarb into a bowl, add the rosewater and toss to combine. In a small bowl, beat the egg and milk for glazing together. Set both aside while you roll out the pastry. Remove the pastry disc from the fridge, unwrap and cut it into four equal pieces. Roll out one piece of dough on a lightly floured work surface into a 13cm round. Spoon one-quarter of the rhubarb filling into the center of the pastry round, leaving a 2.5cm 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 a little of the brown sugar. Repeat the process to make the other galettes and transfer them to the lined baking tray. Bake for 35-40 minutes until the pastry is golden brown.

- For the mascarpone, mix the pistachios, mascarpone, and rosewater together in a small bowl and serve alongside the warm baked galettes.

* Recipe taken from Clodagh's Suppers. Published 2018 by Kyle Books.