Pistachio-Raspberry Galette

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

1. Preheat the oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.

2. 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.

3. Fold and brush: Fold the pastry edges over the filling, pleating as needed. Brush the folded edges with beaten egg for a golden finish.

4. Bake: Bake for 25–30 minutes, or until the pastry is golden brown and crisp.

5. 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.

Pistachio-Raspberry Galette

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• Author: Douaa
• Total Time: 45 minutes
• Yield: 4-servings

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Description

This One-Pot Zesty Steak Pasta is a flavorful and hearty dinner made with tender steak, a bold tomato-based sauce, and your favorite pasta—all cooked in one pot for easy cleanup. Perfect for busy weeknights, it’s a comforting and satisfying meal with minimal effort!

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Ingredients

• 1 lb sirloin steak, thinly sliced

• 1 tbsp olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can tomato sauce

• 1 cup beef broth

• 1 tsp dried oregano

• 1/2 tsp dried basil

• 1/4 tsp red pepper flakes (optional)

• Salt and pepper to taste

• 1 lb pasta (penne, rotini, or your choice)

• 1/2 cup grated Parmesan cheese (optional)

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Instructions

• In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear steak slices until browned. Remove and set aside.

• In the same pot, sauté onion for about 5 minutes until softened. Add garlic and cook for another minute.

• Stir in crushed tomatoes, tomato sauce, beef broth, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer.

• Add pasta to the pot and stir well. Cover and cook on low heat according to pasta package instructions, stirring occasionally.

• Once pasta is tender and sauce has thickened, return steak to the pot and stir to combine.

• Serve hot, topped with grated Parmesan cheese if desired.

Notes

• Adjust spice level by increasing or omitting red pepper flakes.

• Add spinach or bell peppers for extra veggies.

• Swap steak for ground beef or sausage for a twist.

• Prep Time: 10 minutes
• Cook Time: 35 minutes