Plum and Mixed Berry Galette with Pistachio Crust

Dough recipe courtesy of Dianna Morrisey

DOUGH INGREDIENTS

1/4 cup raw shelled pistachios

1 1/4 cup all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon sugar

1 stick (1/2 cup) chilled unsalted butter, cut into pieces

DOUGH METHOD

1. Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in ½ cup ice water and process until dough comes together.

2. Transfer dough to a work surface; form into a ball and then flatten into a disk. Wrap in plastic and chill at least one hour (I refrigerated it for 4 hours).

3. Roll out dough on a lightly floured surface to a 10" round; transfer to a parchment-lined baking sheet.

FILLING INGREDIENTS

3 plums, sliced

2-3 cups of fresh blueberries and blackberries (depends on how full you want your galette)

2 tablespoons lemon juice

zest of a lemon

1 teaspoon arrowroot powder (or flour)

1-2 tablespoons sugar (depends how sweet you like your filling)

1 teaspoon vanilla extract

sprinkle of cinnamon and cardamom (optional)

1 egg, beaten with 1 teaspoon water

turbinado sugar, for sprinkling

METHOD

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment.

2. In a large bowl, toss the plums and berries with lemon juice, lemon zest, arrowroot, sugar, vanilla, cinnamon and cardamom.

3. Dump fruit into the center of the dough and spread evenly with your hands, leaving a 2-3 inch border. Fold the edges of the dough up and over the filling, pleating the dough as you fold. Brush the pastry rim with egg wash and sprinkle with the turbinado sugar.

4. Bake until the fruit is tender, the juices are bubbling and the crust is golden brown, about 40-50 minutes. Transfer to a wire rack. Garnish with mint leaves and crushed pistachios. Serve with whipped cream or ice cream.