Clodagh McKenna’s Suppers to Celebrate the Seasons reflects the age old tradition of sitting around the table and sharing good food with family and friends. Try this beautiful Rhubarb, Rosewater and Pistachio Galettes recipe at home for the ultimate sweet supper.
RHUBARB, ROSEWATER & PISTACHIO GALETTES
Rosewater is one of my favourite flavours as it’s delicately fragrant, so do buy a bottle or two for your store cupboard. Whenever I am roasting rhubarb I add a few dashes of rosewater, but it’s also delicious added to whipped cream, sponge cakes, raspberries and strawberries, the list is endless.
These galettes are so easy to make. Once you have prepared the pastry, it really is only a matter of spooning the rhubarb in the centre and popping them in the oven. At other times of the year you can substitute whatever fruits are in season, such as apples or peaches, for the rhubarb. Last Easter I made one large version of the galette and it looked amazing on the table.
Makes 4 Galettes
FOR THE FILLING
600g rhubarb, trimmed and cut into 2.5cm pieces on the diagonal
80g golden caster sugar
2 tbsp rosewater
FOR THE PASTRY
180g plain flour, plus extra for dusting
140g unsalted butter, chilled and cubed
1 tbsp golden caster sugar
2 tbsp cold water
1 tbsp milk
1 tbsp brown sugar
FOR THE PISTACHIO ROSEWATER MASCARPONE
80g pistachio nuts, chopped
120g mascarpone cheese
1 tbsp rosewater
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 untiln 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 cling film and chill in the fridge for at least an hour.
Preheat the oven to 180°C/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 a quarter of the rhubarb filling into the centre 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.
Suppers to Celebrate the Seasons by Clodagh McKenna is published by Kyle Books, £20.