Seasonal Galette with Pistachio Frangipane

ingredients
all
1 3/4 cups flour
1/3 cup granulated sugar
1/4 cup yellow cornmeal
1/4 tsp salt
1/2 cup cold butter
cut into small pieces
1/2 cup buttermilk or Crème Fraiche
1 egg
beaten
1 tsp heavy cream
2 tsp sugar
1 orange
zest
2 cups fresh strawberries
sliced
1 1/2 cups rhubarb
chopped
1/2 cup sugar
2 1/2 tbsp quick tapioca
1/8 tsp cardamom
2 oz Butter
room temperature
½ cup Sugar
1 cup Pistachios
Pinch of Salt
Zest of 1 lemon
1
Preheat the oven to 350 degrees F.
For the Dough
2
In a large bowl, combine the flour, sugar, cornmeal and salt. Add butter and with a pastry cutter or using your fingers until the mixture resembles coarse meal. Pour the buttermilk into the bowl and stir until the dough begins to stick together and you can gather it into a ball as much as possible.
3
Roll out in between parchment papers to form a rough circle about 14-in in diameter. Refrigerate for at least 30 minutes.
For the Filling
4
In a medium bowl, whisk together the sugar, tapioca, cardamom and orange zest. Add the strawberries and rhubarb and toss to completely coat. Let sit for 15 minutes before placing onto the crust so the tapioca has time to rehydrate.
For the frangipane
5
Grind the pistachios in the food processor to a fine powder. In a kitchen aid with the paddle attachment cream the butter, sugar and lemon zest together until light in color. Add the pistachios and salt, mix just until combined. Add the egg and mix just until incorporated.

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