In partnership with Rachel DiNunzio (@bakeswithrach_).

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!

Best For: Dessert
Prep Time: 1 hour active time, 2.5 hours resting (if making dough)
Bake Time: 30-35
Serves: 6-8

Ingredients

Dough*

• 1 cup all-purpose flour
• ½ cup rye flour
• 1 stick + 2 Tbsp salted butter, cold
• 1 ½ Tbsp sugar 
• ½ tsp salt
• 1 cup ice water 
  

Pistachio Frangipane

• ¼ cup Pistakio Creamy Pistachio Spread
• 2 Tbsp salted butter, softened
• ½ Tbsp sugar
• 2 Tbsp almond or pistachio flour
• 1 large egg
• Pinch of salt

Galette

• 1 Pink Lady® apple
• 1 red plum
• 1 black plum**
  
• Optional: 1 large egg, beaten (for egg wash); Demerara sugar; honey, slightly warmed; crushed pistachios for garnish

Directions

Dough

1. Cut half of the butter into thin shards, and the rest into ½ inch chunks. Refrigerate until ready to use.

2. In a large bowl, mix together all of the dry ingredients. Add butter chunks and toss to coat in flour. Using 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, which 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 of butter 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.

3. Slowly drizzle 4-5 Tbsp 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.

4. 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.

5. 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 in. thick. Fold the dough over itself in thirds like a letter, creating three layers of dough. Press down gently on your stack and 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.

Frangipane & Filling

1. While dough rests for the final 30 minutes, preheat oven to 400º F and prepare fillings.
2. To make the frangipane, whisk together softened butter and Pistakio spread until smooth. Add remaining ingredients and whisk to combine, then set aside.
3. Core and halve the apple, then slice vertically into thin slivers. Do the same with the plums. You want plenty of delicate, even slices of all three fruits.
4. Prepare the egg wash by beating together one egg and a pinch of salt until smooth.

Assembly

1. When dough is done resting, transfer to a lightly floured piece of parchment paper. Roll the dough into a 12 in. circle. It doesn't have to be perfect! Galettes are freeform, so have fun with it.
2. Add the frangipane and spread almost all the way to the edge. It should basically touch the edge, leaving just a whisper of uncoated dough.
3. Leaving a solid ½ in. border, layer 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.
4. Gently brush egg wash over exposed edges of dough, then sprinkle Demerara sugar over the crust.
5. Bake at 400º F for 30-35 minutes, until crust is golden brown, fruit is soft, and frangipane is puffed and browned.
6. Immediately upon removing from the oven, brush with warm honey. Top with crushed pistachios and serve warm with ice cream.

Notes

• *Substitute store-bought pie dough if you do not want to make your own.
• **Feel free to use one variety of plum here, or swap out for any other stone fruits you like!