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Weekdays 10am-12:30pm ITV

Clodagh's rhubarb and pistachio galette

After introducing us to her stunning grounds and woodland last week, this time around Clodagh is giving us a tour of her walled garden where she grows all her fruit and vegetables. And one vegetable that is ripe and ready for harvesting in Spring is rhubarb, so Clodagh picks her own and makes a rhubarb and pistachio galette.

Rhubarb & Pistachio Galette

Serves 4

Ingredients:

For the pastry

180g plain flour

140g butter, cubed and chilled 

1 tablespoon caster sugar

For the filling

400g rhubarb, sliced into 2.5cm pieces on the diagonal

80g caster sugar

1 tbsp rosewater (optional)

For brushing 

1 egg, beaten with 1 tablespoon of milk

1 tbsp of brown sugar

1 tbsp pistachios, finely chopped

Method:

1. To make the pastry, place the flour, butter and caster sugar in a food processor and pulse until the pastry forms a dough-like consistency. Turn out the dough onto a lightly floured surface and knead together, pressing to incorporate any dry bits of flour. Flatten the dough into about a one inch thick disk. Wrap in plastic wrap and chill in the fridge for at least 1 hour. 

2. Preheat the oven to 170°C fan / gas 5 and line a baking tray with parchment paper, and set aside. 

3. Place the rhubarb into a bowl with the caster/superfine sugar, add the rosewater if using and toss to combine. Then make the egg wash, by beating the egg and milk together. Set both aside, while you get the pastry rolled out. 

4. Take the pastry out of the fridge, remove the cling film. Roll out the pastry on a lightly floured surface into a large circular shape about 10 inches in diameter. Spoon the rhubarb in the middle, leaving a one inch 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 the chopped pistachios and brown sugar, using your fingers to push the nuts into the pastry crust. 

5. Bake in the pre-heated oven for 35-40 minutes. Serve with crème fraiche, cream or mascarpone.

NOTE: for a vivid pink filling, use forced rhubarb

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Weekdays 10am-12:30pm ITV