Galette with apricot-plum filling, cream cheese and pistachios

Ingredients:

Cake

• 1 sheet frozen puff pastry (half a 500g package), thawed
• Flour, for work
• 1 large egg, for brushing
• Powdered sugar for sprinkling

Filling

• 220 g of cream cheese, room temperature
• 0.5 cup powdered sugar
• 2 tbsp. flour
• 1.5 tsp vanilla extract
• 1 large egg, for brushing
• Finely grated zest of 1 lemon
• A pinch of freshly grated nutmeg
• 450 g apricots, plums, apriums and/or pluots, pitted and cut into 1 cm pieces.
• 2 tbsp. l. apricot jam
• 1 tablespoon chilled unsalted butter, cut into small pieces
• 2 tbsp chopped pistachios

Preparation:

1. Preheat the oven to 200°C and line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry into a 30x30 cm square. Transfer it to the prepared baking sheet and refrigerate for 15 minutes.
2. Meanwhile, prepare the filling. In a large bowl, combine the cream cheese, powdered sugar, 1 tablespoon flour, 1 teaspoon vanilla, egg, lemon zest, and nutmeg. Beat with a mixer on medium-high speed until smooth, about 2 minutes. In a medium bowl, combine the fruit with the apricot jam, the remaining 1 tablespoon flour, and 1/2 teaspoon vanilla.
3. Spread the cream cheese mixture over the puff pastry, leaving a 3-inch border. Top with the fruit mixture. Fold the edges of the pastry over the filling by about 2 inches, pleating the pastry as needed to form a round galette. Lightly beat the egg with 1 teaspoon of water. Brush the puff pastry with the egg mixture. Refrigerate until firm, about 20 minutes.
4. Scatter pats of butter over the fruit. Bake until golden brown and the filling is bubbling, 40-45 minutes, sprinkling with pistachios 15 minutes before the end of the baking time. Let cool on the baking sheet. Dust the crust with powdered sugar before serving.