Apple & Pistachio Galette

makes 1 12" galette | easy | active time: 2 hours | full time: 7-8 hours

this galette is surprisingly easy, but looks like you spent the whole day on it. a flaky, all-butter crust, made with just enough rye for a hint of nuttiness, folds up around a bed of pistachio frangipane made simple with Pistakio. on top, thin slices of Pink Lady apples and red and black plums overlap and bake into a soft, glistening mosaic. it’s finished with a handful of crushed pistachios and a warm honey glaze for an irresistible shine.

ingredients:

for the crust*:

1 cup all-purpose flour
½ cup rye flour
1 stick and 2 tablespoons salted butter, cold
1 ½ tbsp sugar
½ tsp salt
1 cup ice water

for the pistachio frangipane:

¼ cup Pistakio Creamy Pistachio Spread
2 tbsp salted butter, softened
½ tbsp sugar
2 tbsp almond flour (or pistachio flour)
1 large egg
Pinch salt

to assemble:

1 Yes! Apples Pink Lady
1 red plum
1 black plum**
1 large egg, beaten (for egg wash, optional)
Demerara sugar (optional)
Honey, slightly warmed (optional, for shine)
Crushed pistachios (optional, for garnish)

instructions:

Start by making your pie dough (or use store bought and skip to step 6). Cut half of your butter into thin shards, and the rest into ½ inch chunks. Keep in the fridge until ready to use.
In a large bowl, mix together all of the dry ingredients for the pie dough. Add the butter chunks and toss to coat in flour. With your hands, smash the butter into the flour mix, breaking up and smushing the butter pieces until you have smaller pieces, roughly the size of a pea. Some will be larger, that is okay. Add the butter shards and continue to mash with your hands until the mixture starts to look slightly yellowed, and the largest piece is no bigger than a chickpea. Don’t overwork, it is better for the butter to be in larger pieces than overly incorporated and greasy.
Slowly drizzle 4 - 5 tablespoons of ice water over the mixture, tossing with a fork the whole time. Switch to your hands when it starts looking clumpy, and gently knead 2-3 times to bring the dough together. The dough should clump together into one mass. If it doesn’t, add more ice water by the teaspoon until it looks less dry and holds together when squeezed. If there are only a few remaining dry pieces, set the dough aside and gently hydrate those remaining dry pieces with wet fingers until they will adhere to your larger dough ball.
Once the dough is together, transfer to a sheet of plastic wrap and press into a rough square. Wrap well, pressing the dough evenly into the corners of the plastic wrap. Chill in the fridge for at least 2 hours, or overnight.
After 2 hours, let the dough rest on the counter for 5 - 10 minutes so it is more pliable. On a lightly floured surface, roll the dough out into a long rectangle. Measurements don’t matter, but it should be roughly ½ inch thick. Fold the dough over itself in thirds like a letter, creating three layers of dough. Press down gently on your stack and re-roll it out again. Repeat the folding process one more time. Wrap the dough again in plastic wrap, but this time try your best to create a round while you wrap it. This will make it easier to roll out a circle later. Chill in the fridge for 30 minutes, up to 3 days.
While your dough rests, prep your fillings, make your eggwash, and preheat the oven to 400ºF.
To make the frangipane, whisk the softened butter and Pistakio in a small bowl until smooth. Add the remaining ingredients and whisk to combine. Set aside.
Core and halve your apple, then slice it vertically into very thin slivers. Do the same with your plums. You want plenty of delicate, but full, even slices of all three fruits.
Make your egg wash by beating 1 egg and a pinch of salt together until smooth.
When your dough is finished resting, transfer it to a lightly floured piece of parchment paper. Roll the dough into a roughly 12 inch circle. It doesn’t have to be perfect! Galettes are freeform, so have fun with it.
Add the frangipane and spread almost all the way to the edge. It should basically touch the edge, leaving just a whisper of an edge.
Leaving a solid ½-inch border, layer the fruit slices in an overlapping pattern, alternating directions as you finish each layer of fruit - left to right, then right to left - until the center is fully covered. Fold the border up and over the fruit, gently crimping to seal the edge and hold everything in place.
Gently brush the egg wash over the exposed edges of dough, and then sprinkle demerara sugar all over the egg-washed crust. Bake at 400F for 30-35 minutes, until the crust is golden brown, the fruit is soft, and the frangipane is puffed and browned.
Immediately after removing from the oven, gently brush with warm honey. Top with crushed pistachios and serve warm, with ice cream.