Pistachio Rhubarb Galette

Recipe No. 3

Hello friends. Don’t ever leave your personal possessions in your car or rather leave your car unlocked. It can have horrible consequences in the morning. I would rather not wake up to this occurrence in the morning.

I want to wake up to the sound of my coffee machine turning on as my lover brews the first espresso of the day. The softness of little morning kisses. The sight of my dog rolling for belly rubs and ear tickles. The sweetness of breakfast served with my morning coffee.

Perhaps a piece of my pistachio rhubarb galette? Not too complex. Simple. Fresh. Earthy. Warm. Crunchy on the outside with layers of filo pastry. Warm and dense on the inside with pistachio butter and crumble. Delightful to finish with a berry rhubarb jam.

Sorry for the long introduction. It feels good to write as I lay in bed tonight. I’m thinking about my day. I take a few things from today. I will experience negative moments out of my control. Of course, I’ve never spoken to a human in a later stage of life who hasn’t experienced the array of negative and positive experiences. How can I be immune to it if one day I’ll be there? I think I have moved through life sometimes to naive. There is a time for everything. Response determines the quality of our time.

Okay, seriously enough with me carrying on. I get looped in and spiral in my own thoughts. Back to the task at hand which is to share the recipe for my pistachio rhubarb galette. It’s simple and quick. Here it is.

Ingredients

• Filo pastry sheets

• Vegan butter

• Raw pistachios

• Pistachio oil (or any neutral oil)

• Rhubarb Strawberry Jam (or any jam of your choice)

• Rose sugar syrup or maple syrup

Sorry I don’t have the exact measurements in the ingredients although I will detail them roughly in the method as we go.

Prepare your pistachio butter by adding 2 cups of raw pistachios in a food processor. Process on high speed until the pistachios start to combine into a butter form. Slowly drip the pistachio oil as you combine to help the consistency. This process will take 20-30 minutes and a lot of patience. When you get to the final stage store the pistachio butter in a jar or a bowl.

Lay the filo pastry sheets so they are flat. Leave the sheets in room temperature for 10 minutes. After this begin layering your sheets one by one with melted butter brushed in between. First filo pastry sheet, layer butter. Second sheet, layer butter. Repeat this 6-8 times. Add the pistachio butter in a circular shape on the filo pastry sheets. Roll up the filo pastry around the pistachio butter in to a circular shape. You can add more pistachio in the crust if you like. Brush the pastry crust with butter.

Once in a circular shape add sprinkles of raw crushed pistachio. Following this layer the rhubarb strawberry jam on top. Bake for 40-45 minutes at 160 degrees celsius. Keep checking to see the pastry has become golden from the crust. The time of baking may differ depending on the oven. My oven is convection. I think it is best to keep an eye after 30 minutes and inspect whether it needs more or less than the suggested time based on the colour of the crust.

Top with fresh jam once cooled if you’re a fan of jam. I used my homemade sumac strawberry rhubarb jam. I love strawberry and rhubarb. The name is more rhubarb based with the strawberry to highlight the tangy notes of rhubarb. You can use any jam of your choice with this. After the jam has been layered, sprinkle with pistachio pieces. Best served cool with a scoop of classic vanilla ice cream.

Sending my love through this sweet gem.

My take on a a galette.

Christiana