Strawberry & Pistachio Galette

This Strawberry & Pistachio Galette is a beautiful and flavorful spring dessert. Fresh, sweet strawberries are wrapped in a buttery pistachio pastry along with creamy and decadent pistachio paste. The result is pure heaven. All that’s missing is a healthy scoop of vanilla ice cream!

Today’s recipe is a showstopper. Not only is it beautiful, it’s also decadently delicious. Save this one for when you’re trying to impress.

This Strawberry & Pistachio Galette is one for the books.

It’s also an idea I’ve had brewing for almost six months! I had to wait until the strawberries were at their peak. And boy oh boy, it was worth the wait!

This galette features a buttery homemade pastry dough speckled with pistachios. It’s a little bit sweet, a little bit savory, and a lot a bit delicious.

A food processor makes it incredibly simple and fast to make as well.

The filling keeps fresh strawberries the star – with a touch of sugar, lemon, and vanilla, the berries really shine here.

To up the pistachio flavor, there is also a layer of pistachio butter (also called pistachio paste or cream — essentially it’s pistachio nut butter). The pistachio butter adds decadence and a ton of nutty flavor.

SO delicious!

I love galette or crostada style desserts like this. It’s so much less intimidating than making pie from scratch, but it hits all the same flavor and texture notes.

As I like to say, this is just a simpler, more rustic version of pie. And trust me when I say, if I can do it, anyone can!

Ingredients You Need to Make This Strawberry & Pistachio Galette:

For the Crust:

• Shelled pistachios
• All-purpose flour
• Powdered sugar
• Kosher salt
• Unsalted butter
• Cream cheese
• Vanilla extract
• Ice water
• Egg wash, for brushing on the dough
• Turbinado or raw sugar, for sprinkling

For the Filling:

• Fresh strawberries
• Fresh lemon juice
• Cornstarch
• Strawberry jam or preserves
• Vanilla extract
• Granulated sugar
• Salt
• Pistachio paste (also called pistachio butter or cream)

How to Make This Strawberry & Pistachio Galette:

For the Crust:

• Place the pistachios in the bowl of a food processor and pulse several times until they are very finely chopped.
• Add in the flour, sugar, and salt to the machine and pulse a few times to incorporate the nuts into the mixture.
• Add in the butter, cream cheese, and vanilla and pulse the machine a few times until pea-sized butter crumbs form in the flour and the mixture resembles lightly wet sand.
• Add in 2 tablespoons of ice water, run the machine a couple times, and then keep adding 1 tablespoon of water at a time until a ball of dough forms.
• Place the dough on a sheet of plastic wrap and form into a ball. Gently press the ball into a disc, wrap well in the plastic wrap, and place in the fridge for at least 30 minutes. The dough can be made a day or two ahead and stored in the fridge.

For the Filling:

• While the dough is chilling, make the filling by mixing together the berries, lemon juice, cornstarch, strawberry jam, vanilla, sugar, and salt. Gently toss everything together so that the berries don’t get too broken up.

To Assemble:

• Preheat the oven to 425°F. 
• On a lightly floured surface, roll out the chilled dough until it is about ¼-inch thick and about 14 inches in diameter.
• Transfer the rolled out dough to a parchment-lined baking sheet.
• Spoon the pistachio paste in the center of the crust, spreading it out in an even layer and leaving a 2-inch border around the edge.
• Place the berry mixture in the center of the dough, gently spreading it out in an even layer. You can also arrange the berries in a pattern if you feel so inclined.
• Gently fold the dough over along the edges to form a shell around the filling. Press the dough together gently so that it holds its shape. It doesn’t have to be perfect – this is a rustic dessert.
• Brush the edges of the dough with the egg wash and sprinkle with the raw sugar.
• Bake for 25-30 minutes or until the dough is golden brown around the edges and crisp on the bottom and the berries are juicy.
• Allow to cool for 10 minutes before slicing and serving.

To Serve:

• Serve the galette while warm and topped with vanilla ice cream and additional chopped pistachios.

Make this galette whenever you need a dessert that impresses – or when you’re craving a fresh berry treat.

Either way, I promise it won’t disappoint!

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