Pistachio Pear Galette

For the pistachio frangipane:

• 1 cup roasted salted pistachios, no shells

• ⅔ cup granulated sugar

• 1 large egg

• ½ cup unsalted butter, cut into chunks, softened

• 2 tablespoons all-purpose flour

• ½ teaspoon vanilla extract

For the galette:

• 1 9-inch refrigerated pie crust

• 2-3 pears, thinly sliced (⅛-inch)

• ½ cup gorgonzola cheese, optional

• 1 large egg

• 1 teaspoon whole milk

• 1 tablespoon honey, optional

1. Preheat oven to 400℉. 

2. Make pistachio frangipane: Add pistachios and sugar to a food processor. Pulse a few times until a coarse meal is formed. Add the egg and evenly distribute butter. Set processor on low speed until a thick paste forms. Add flour and vanilla and mix again on low speed until just combined.

3. Prepare galette: Gently roll out the pie crust out onto parchment paper, until about ⅛-inch thick. Spread 1 cup of the pistachio frangipane on the dough. Leave 1-inch border around the edge.

4. Top the frangipane with sliced pears and gorgonzola cheese.

5. Fold the dough edges up, just over the sides of the filling. Carefully lift the galette (with parchment paper) onto a baking tray.

6. In a small bowl, combine the egg and milk. Whisk together. Use a basting brush to brush the egg wash over the dough edges.

7. Bake the galette in the preheated oven for 30-40 minutes, or until the crust is golden brown and the pears are soft.

8. Allow to cool on baking tray for 10 minutes, then drizzle with honey. Slice and serve warm. Enjoy!