4: Spread the pistachio cream over the pastry, leaving a border of about 1/2 an inch (1 cm) free. Cut 50 g candied fruit into small dice and scatter over the top.
5: Use a brush to moisten around the edge of the pastry with water.
6: Roll out the remaining puff pastry into a circle. Moisten around the edge...
7: ...and turn this over on top to form the lid. Seal around the edge by pressing with your fingers.
9: Decorate the top by cutting a pattern with a knife, if you wish.
10: Sprinkle a little caster sugar on top to give a slightly caramelized finish.
11: Prick the top of the "galette" 4 or 5 times with a knife to allow the steam to escape during cooking.
12:
Baking
Bake for about 30 minutes.
Remarks
You can add a handful of dry roasted pistachio nuts in with the candied fruits. For an even more authentic Italian flavour, use amaretto instead of rum.