Rhubarb, Rosewater & Pistachio Galettes

Makes 4

INGREDIENTS:

For the pastry

180g/1½ cups plain/all purpose flour,

140g/1 stick + 2 tablespoons unsalted butter, cubed and chilled

1 tablespoon golden caster/superfine sugar

2 tbsps cold water

For the filling

600g/1¼lbs rhubarb, sliced into 2.5cm pieces on the diagonal

80g/½ cup golden caster/superfine sugar

2 tbsps rosewater

For brushing

1 egg, beaten with 1 tablespoon of milk

1 tbsp of brown sugar

For the pistachio rosewater mascarpone

80g/⅓ cup pistachios, chopped

120ml/½ cup mascarpone cheese

1 tbsp rosewater

METHOD:

1. Place the rhubarb in a bowl with the caster sugar and toss well to coat the rhubarb. Then place it in a sieve or colander over a bowl for a couple of hours to release any excess moisture.

2. To make the pastry, place the flour, butter and caster sugar in a food processor and pulse until you get a breadcrumb consistency. Transfer mixture to a large bowl and drizzle the water over. Gently mix with your hands until a dough forms. 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 at least 1 hour.

3. Pre-heat the oven to 180°C/350°F. Line a baking tray with parchment paper and set aside.

4. Transfer the rhubarb into a bowl, add the rosewater 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.

5. Take the pastry out of the fridge, remove the cling film and cut the pastry disk into four pieces. Roll out each piece of dough (one at a time) on a lightly floured surface to make a five inch disc. 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 brown sugar. Repeat process to make the other galettes and transfer them to baking tray. Bake in the pre-heated oven for 35-40 minutes.

6. Mix together the pistachios, rosewater and mascarpone, and serve alongside the baked galettes.