Rosewater, one of my favorite flavors, is delicately fragrant, and I suggest buying a bottle or two for your pantry. Whenever I am roasting rhubarb I add a few dashes of rosewater, but it’s also delicious added to whipped cream, sponge cakes, raspberries, strawberries—I could go on…
These galettes are so easy to make. Once you have prepared the dough, it really is only a matter of spooning the rhubarb in the center and popping them in the oven. At other times of the year you can substitute whichever 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.
[Ed. Note: this recipe is one of three from A Springtime Menu by Clodagh McKenna.]
For the filling
For the dough
For the pistachio rosewater mascarpone
by Clodagh McKenna
For the filling, place the rhubarb in a bowl with the superfine sugar and toss well to coat the rhubarb. Transfer the rhubarb to a colander set over a bowl and leave for a couple of hours to release any excess moisture.
To make the dough, place the flour, butter, and sugar in a food processor and pulse until you have a bread crumb consistency. Transfer the mixture to a large bowl and drizzle with the cold water. Gently mix with your hands until a dough forms. Turn the dough onto a lightly floured work surface and knead it together, pressing to incorporate any dry bits of flour. Flatten the dough into a disk about 1-inch thick, wrap in plastic wrap, and chill in the refrigerator for at least an hour.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Transfer the rhubarb to 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 dough.
Remove the dough 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 5-inch round. Spoon one-quarter of the rhubarb filling into the center of the round, leaving a 5-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 a little of the brown sugar. Repeat the process to make the other galettes and transfer them to the lined baking sheet.
Bake for 35–40 minutes until the dough is golden brown.
For the mascarpone, mix the pistachios, mascarpone, and rosewater together in a small bowl and serve alongside the warm baked galettes.
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Clodagh’s Suppers by Clodagh McKenna © 2019 Kyle Books, and photographs © Dora Kazmierak. No images may be used, in print or electronically, without written consent from the publisher.