Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Spread pistachios on a small baking sheet and toast for six to eight minutes, until fragrant. Allow to cool completely, then pulse in a food processor until finely ground. Set aside two tablespoons ground pistachios.

Add remaining ground pistachios to the food processor along with the flour, salt, and sugar and pulse briefly to combine. Add the butter and pulse until

mixture resembles coarse crumbs with pea-size pieces of butter. With the motor

running, slowly stream in the ice water just until the dough begins to come

together.

Turn the dough out onto a work surface and form it into a disc. Wrap and

refrigerate for at least 30 minutes.

When ready to assemble, roll the dough on a lightly floured surface into a 10–11-inch (26–28-centimeter) round and transfer it to a piece of Gefen Parchment Paper.

Beat cream cheese and sugar in a bowl until completely smooth. Add remaining ingredients and mix until creamy and fully combined.

Combine blueberries, sugar, lemon juice, lemon zest, and salt in a bowl. (If using frozen berries, add them directly from the freezer without thawing.) Let the mixture sit for 15–20 minutes so the berries release some of their juices.

Transfer berries to a sieve and allow the excess liquid to drain, then return fruit to the bowl. Sprinkle cornstarch over the berries and gently toss to coat evenly.

Increase oven temperature to 400 degrees Fahrenheit (200 degrees Celsius) and place a large baking sheet in the oven while it preheats.

Sprinkle the two tablespoons reserved ground pistachios evenly over the center of the rolled dough, leaving a two to three-inch (five to eight centimeter)

border around the edges. This layer helps absorb excess juices and keeps the crust from becoming soggy. Spread the sweet cheese filling evenly over the pistachios, leaving the border clear. Spoon blueberry filling over the cheese layer, mounding it slightly in the center.

Fold the edges of the dough up and over the filling, pleating as you go around

the galette. Brush the exposed crust with egg wash and sprinkle with turbinado or crystalized sugar.

Transfer the galette, on the parchment paper, onto the preheated baking sheet and bake for 50–55 minutes, until the crust is deep golden and the blueberry juices are thick and bubbling.

Allow galette to cool on a rack for at least 20 minutes before slicing so the filling can set.