This rustic Pistachio-Raspberry Galette is a charming dessert that balances nutty richness with bright berry freshness. Simple yet elegant, it’s perfect for casual gatherings or cozy evenings in. With a flaky puff pastry crust, creamy pistachio filling, and juicy raspberries, this galette brings the warmth of countryside baking to your table.
Why You’ll Love This Recipe
-
Effortless elegance: Rustic presentation with minimal effort.
-
Flavorful contrast: Nutty pistachio cream complements the tartness of fresh raspberries.
-
Versatile and seasonal: Adaptable with different fruits or nuts.
-
Ideal for entertaining: Easy to make ahead and impressive to serve.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
-
1 sheet puff pastry, thawed
-
½ cup pistachio cream
-
1 cup fresh raspberries
-
1 tbsp honey
-
1 egg, beaten (for brushing)
-
Powdered sugar, for dusting
Directions
-
Preheat the oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
-
Assemble the galette:
-
Roll out the puff pastry on the prepared baking sheet.
-
Spread the pistachio cream in the center, leaving a 1½–2 inch border.
-
Arrange raspberries evenly over the pistachio cream.
-
Drizzle with honey.
-
-
Fold and brush: Fold the pastry edges over the filling, pleating as needed. Brush the folded edges with beaten egg for a golden finish.
-
Bake: Bake for 25–30 minutes, or until the pastry is golden brown and crisp.
-
Cool and serve: Let cool slightly. Dust with powdered sugar before serving. For extra indulgence, pair with a scoop of vanilla ice cream.
Servings and timing
-
Servings: 6
-
Prep time: 10 minutes
-
Cook time: 25–30 minutes
-
Total time: 35–40 minutes
Variations
-
Different fruit: Substitute raspberries with blackberries, blueberries, or sliced strawberries.
-
Nut-free version: Use almond or sunflower seed butter instead of pistachio cream.
-
Savory twist: Omit sugar and fruit, and use ricotta, herbs, and roasted vegetables for a savory galette.
-
Citrus note: Add lemon zest to the pistachio cream for brightness.
-
Sweetener swap: Replace honey with maple syrup or agave nectar.
Storage/reheating
-
Storage: Keep in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.
-
Reheating:
-
Oven: Reheat at 350°F (175°C) for 8–10 minutes.
-
Air fryer: Heat at 350°F for 3–4 minutes.
-
Microwave: Not recommended—may soften the pastry.
-
-
Freezing: Best enjoyed fresh; freezing may affect texture of puff pastry and fruit.
FAQs
Can I make this with homemade pastry?
Yes, a homemade tart or galette dough can replace puff pastry if preferred.
What is pistachio cream?
Pistachio cream is a sweet, spreadable nut butter made from ground pistachios and sugar. It can be store-bought or homemade.
Can I use frozen raspberries?
Yes, but thaw and drain them first to avoid excess moisture making the pastry soggy.
Can I make it ahead of time?
You can assemble the galette and refrigerate it for a few hours before baking.
Is this recipe gluten-free?
No, but you can use a gluten-free puff pastry to adapt it.
Can I substitute another nut cream?
Yes. Almond, hazelnut, or cashew cream all work well.
How do I keep the bottom from getting soggy?
Sprinkle a thin layer of ground nuts or breadcrumbs under the pistachio cream to absorb moisture.
Can I use phyllo dough instead?
Phyllo is more delicate, but it can work with careful layering and brushing with butter.
How do I store leftovers?
Wrap loosely and refrigerate; reheat in the oven for best texture.
Can I serve it cold?
Yes, it’s also lovely served chilled or at room temperature.
Conclusion
The Pistachio-Raspberry Galette is a delightful treat that combines flaky pastry, creamy pistachio filling, and tart raspberries in a rustic, show-stopping presentation. Whether you’re serving guests or enjoying a quiet evening at home, this dessert delivers charm and indulgence with minimal fuss. Serve it warm with ice cream, and let every bite bring a taste of countryside comfort.
[tasty-recipe id=”18953″]