|Preparation||Cooking||Start to finish|
|31 min.||30 min.||1 hour 1 min.|
To make the pistachio cream filling, put in a food-processor bowl: 2 egg yolks, 40 g Pistachio powder or paste, 75 g butter, 75 g icing sugar, 75 g ground almonds, 10 g cornflour, 1 tablespoon rum and 150 g ricotta.
|2||Mix on medium speed until light and evenly mixed.|
Preheat the oven to 390°F (200°C).
Assemble the pie
Roll out half the puff pastry into a circle and lay on a baking sheet, then prick all over with a pique-vite (pastry pricker).
|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.
|8||Glaze the top of the pie.|
|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.|
BakingBake for about 30 minutes.