Strawberry rhubarb galette with pistachio frangipane

With a hand blender in a quart container, grind the pistachios with the sugar and salt; the sharp crystals help cut up the nuts.

Add the butter, egg, flour, a few drops of orange blossom water and the lemon zest, and blend until smooth.

Trim the rhubarb stalks, leaving thin ones whole and cutting bigger ones lengthwise in halves or thirds.

Rinse the strawberries and pull off the greens; leave them whole.

Cut the lemon for juice; beat the egg for egg wash.

Beat the cold pastry lightly with a rolling pin to make it malleable without warming it, then roll it on parchment into an oval, turning it often.

Spread the frangipane to about an inch and a half from the edge; drape the rhubarb across, trimming to fit and filling gaps, then arrange the strawberries.

Squeeze lemon over the fruit so the sugar sticks; fold up the pastry edges with the parchment.

Brush the pastry with egg and sprinkle lots of sugar over the pastry and fruit.

Slide onto the back of a baking sheet and freeze to hold the shape.

Variation: in a home oven, bake at 400 for 40 to 55 minutes until the pastry is golden and the fruit soft.

Bake from frozen on a carbon steel griddle in the outdoor oven at about 500 degrees, about 25 minutes, checking after 15.