Strawberry Pistachio Galette

There are ground nuts and flour in the dough of this strawberry pistachio galette with frangipane filing and sliced berries. It’s an easy dessert.

When you have a major sweet tooth like I do, it takes a lot to say to no dessert and treats. 

The other day I was chatting with a friend at work. She offered me part of a scone from this amazing bakery that might have the best scones I’ve ever eaten. And I even spend a few years living in London! 

When I politely declined, she said that I always turn down sweets. I explained that I have selective restraint when it comes to baked goods. 

Being a blogger, we pretty much always have some sort of dessert leftovers around the house. Of course that’s good motivation to get to the gym, but I do try to be thoughtful about the other goodies I come across in a routine day. 

I love to indulge, but I know I can’t say yes to everything all the time. If I did, I don’t think I would be so delighted by dessert.

As most people know, chocolate is my confection of choice, but during the spring and summer months everything changes.

Fruit manages to make it into my usual chocolate baking rotation. 

That fruit comes in the form of tarts, pies and cakes.

When I’m too lazy to roll out a tart and blind bake the crust, I just fold the edges of the dough into a rustic galette.  

How To Make A Strawberry Pistachio Galette

For this strawberry pistachio galette, I replaced part of the flour with ground pistachios. 

After whizzing up the dough in the food processor and letting it rest, I made pistachio frangipane for the filling.

I was going for something that had balance of nuts and fruit instead of the usual galette that’s totally jammy and fruity.

Then I rolled out the dough and spread on the filling. I arranged sliced strawberries in circles and folded over the edges of the dough creating a border.

Once my strawberry pistachio galette finished baking, I dusted the top with a little powdered sugar.

Strawberry Pistachio Galette

• Author: Paige Adams
• Prep Time: 15 minutes + 1 hour chilling
• Cook Time: 25-30 minutes
• Total Time: 1 hour 40-45 minutes
• Yield: Serves 8–10 1x

There are ground nuts and flour in the dough of this strawberry pistachio galette with frangipane filing and sliced berries. It’s an easy dessert.

Ingredients

For dough

3/4 cup unsalted pistachios

2 teaspoons granulated sugar

1 cup all-purpose flour plus more for dusting

1/2 teaspoon salt

Zest of 1 lemon

1 stick (4 ounces) unsalted butter, cold and cubed

1/4 cup ice water

For pistachio frangipane

1/2 cup pistachios

1/2 cup confectioners’ sugar

1 large egg

1/2 teaspoon almond extract

For galette

3/4 – 1 pound strawberries, hulled and halved lengthwise

1 teaspoon granulated sugar

Confectioners’ sugar for dusting

Instructions

For the dough, grind 3/4 cup pistachios with 2 teaspoons granulated sugar in the bowl of a food processor. Add the flour, salt and lemon zest and pulse to combine.  Add the butter and pulse until the mixture resembles coarse breadcrumbs. With the motor running pour the water through the feeder tube and process until the dough forms, about 15-30 seconds. Flatten the dough into a 1-inch thick disk, cover in plastic wrap and chill in the refrigerator for at least 1 hour.

For the frangipane, ground the pistachios and confectioners’ sugar in a food processor. Add the egg and almond extract and process until fully combined. Set aside.

Preheat the oven to 425 degrees F. Line a sheet pan with parchment. Toss the strawberries with 1 teaspoon granulated sugar.

On a well-floured work surface, roll out the dough into a rough 12-inch diameter circle and transfer the dough to the prepared sheet pan. Spread the pistachio frangipane on the dough leaving a 3-inch border at the edge. Arrange the strawberries on top. Fold the edges of the dough partially over the outside edge of the strawberries.

Bake the galette for 25-30 minutes until the crust is golden brown. Cool for at least 15 minutes. Dust with confectioners’ sugar before serving warm or at room temperature.