These galettes are quick to make and look and taste spectacular. They showcase the beautiful new season Yorkshire rhubarb with its pink tones and gentle flavour. You can make the frangipane with ground pistachio nuts for a very special occasion. Pistachios are very expensive and so if you want to make a more economical version, use almonds instead and just scatter a few crushed pistachio nuts over the galettes just before baking.
For the frangipane
140g ground almonds or pistachios
110g caster sugar
2 tbsp pain flour
80g unsalted butter
1 egg, lightly beaten
For the galettes
1 packet, all butter puff pastry
300g trimmed rhubarb, trimmed and cut into thin sticks
200g strawberries or raspberries, cut into smaller pieces
1 tsp caster sugar
1 tsp rosewater
1 egg beaten lightly
1 tbsp incing sugar
30g pistachio nuts, crushed a little
Preheat the oven to 200C/400F/gas 6
To make the frangipane. Mix all the ingredients together to form a soft paste. Refrigerate until required.
Unroll the puff pastry and leave it on the paper it was wrapped in. Cut the pastry into 8 rectangles and place the paper with the pastry pieces on a baking tray. Combine the strawberries, raspberries, caster sugar and rosewater together in a bowl. Spread each piece of pastry with a tablespoon of frangipane and top with rhubarb mixture. Roll the pastry edges over the filling to secure.Brush the edges of the pastry with the beaten egg and sprinkle the galettes with pistachio nuts.
Bake the galettes for about 12 minutes and just before serving sprinkle them with icing sugar.