MINI PISTACHIO ROSE RHUBARB GALETTES.
These heavenly spring-time pastries are adapted from the Kale & Caramel cookbook, featuring a rose-petal pastry crust, pistachio filling, honey rose rhubarb, and rose water whipped cream.
Ingredients
Pastry Crust
- 1 1/4 cups pastry flour plus more for rolling
- 2 tablespoons plus 1 tsp granulated sugar plus more for topping
- 1/4 teaspoon sea salt
- 2 tablespoons dried edible rose petals plus more for garnish
- 8 tablespoons (1 stick) salted butter chilled
- 2-3 tbs ice water
- 1 egg for the egg wash
Pistachio Filling
- 3/4 cup shelled pistachio nuts, minced
- 2 tablespoons honey
- 1/2 teaspoon pure vanilla extract
- 2 pinches flaky sea salt
Rhubarb Filling
- 1 1/2 cups rhubarb slices, 1/4-inch thick
- 1 1/2 tablespoons honey
- 1 teaspoon rose water
- 1/2 teaspoon pure vanilla extract
- pinch ground cardamom
Rose Whipped Cream
- 1 cup chilled heavy cream
- 2 teaspoons honey
- 3/4 teaspoon rose water, or more for taste
Instructions
For the Crust
- At least 30 minutes in advance, make the pastry crust.
- Mix the 1 1/4 cups pastry flour, the sugar, the dried rose petals, and the salt in a bowl.
- Cut the butter into small pieces (or grate it) and use a pastry cutter or fork to work it into the flour mixture until it's almost fully incorporated.
- Add 2 tablespoons of the ice water (you can add more later if need be) and work the dough together for just a few moments more until it is smooth and cohesive.
- Add another 1/2 to 1 tablespoon ice water if it's too dry or crumbly.
- Separate into 5 equal balls, gently flatten each into a 1/2-inch-thick disk, and cover in plastic wrap.
- Place in the fridge.
- In a small bowl, lightly beat the egg for the egg wash. Set it aside in the fridge until ready to use.
For the Pistachio Filling
- Combine the pistachios, honey, vanilla, and salt in a bowl and mix thoroughly. Set aside.
For the Rhubarb Filling
- Place the rhubarb slices in a bowl, and douse with honey, rose water, vanilla, and cardamom. Toss lightly just to coat, and set aside while you roll out your pastry.
For the Galette:
- Preheat the oven to 400F. Line a large baking sheet with parchment paper, and lightly dust the parchment paper with flour.
- When the dough has chilled for at least 30 minutes, remove one disk at a time from the fridge, remove plastic wrap, and place on the center of the parchment paper.
- Roll each disk to about 1/4-inch thick. Keep a plate in the fridge to hold the dough once it's rolled. Once all are rolled, transfer them to the parchment paper-lined baking sheet.
- Distribute the pistachio filling in a small circle at the center of each disk of dough, about 2 tablespoons each, leaving a 2- to 3-inch perimeter. Reserve extra for garnish.
- Layer the rhubarb on top of the pistachios, about 9 slices per galette. Sprinkle generously with sugar to coat the rhubarb.
- Fold in the edges of the dough, layering and pinching sections together to seal any gaps (and prevent leaking).
- Brush the exposed dough with the egg wash. Repeat for each galette.
- Place the baking sheet on middle rack, and bake for 25-27 minutes (rotating the baking sheet halfway through, and checking at 20 minutes to estimate the remaining baking time), until the rhubarb tips are slightly brulêed, the pastry is golden brown, and the bottom is starting to caramelize.
- While the galettes bake, place the leftover pistachio filling in a small frying pan and toast over medium heat until golden brown, stirring continuously, about 3-5 minutes. Remove from heat and set aside to cool, then break up into small clusters.
- Remove galettes once done according to instructions above. Transfer to a cooling rack, and let cool completely.
For the Whipped Cream:
- Just before serving, pour the heavy cream into a large bowl and add the honey, cardamom, and rose water.
- Whip with an electric mixer just until soft peaks form.
- Spoon some of the rose whipped cream atop each galette, and garnish with the toasted pistachio filling clusters. Finish with rose petals.