There’s no question that this dessert is absolutely, positively plum good.

After all, it’s loaded with summer’s juicy, sweet plums.

And they rest on a layer of homemade, creamy, rich pistachio frangipane.

“Plum Pistachio Galette” is from “Sheet Pan Sweets” (Union Square & Co., 2022), of which I received a review copy.

It’s by Seattle’s Molly Gilbert, a cooking instructor and former recipe tester for Saveur magazine, who has become an authority on sheet-pan recipes, with this her third book on the topic.

Unlike some other sheet-pan dessert cookbooks, this one isn’t limited to cakes, though, there are plenty included, such as “Ben’s Carrot Zucchini Cake” and “Black Forest Swiss Roll.”

Additionally, you’ll find a variety of other treats, including “Salty Sweet Brown Sugar Cookie Bars,” “Blackberry Coconut Macaroons,” “Orange & Cream Mini Pavlovas,” and “Currant Lemon Cream Scones.”

This galette starts with making a buttery crust that comes together quickly in a food processor.

The food processor is also used to make fast work of the frangipane, with roasted pistachios blended together with butter, sugar, vanilla, and orange zest until creamy.

Roll out the chilled dough, spread on the vivid moss-colored frangipane, then arrange the thick slices of plums that have been tossed with sugar, orange juice, and orange zest. Fold in the edges of the dough circle to form a pretty, rustic, open-faced tart. Brush the edges of the galette with beaten egg, and sprinkle on a little sugar, before sliding it into the oven.

When it emerges, the crust will be beautifully golden, and the plums squishy and jammy.

Sprinkle on some more chopped pistachios for a final touch, then enjoy. While Gilbert likes to garnish hers with a scoop of ice cream, I like mine just as is to fully appreciate the tangy-sweet taste of the plums alongside the intense nuttiness and slight earthiness of the frangipane.

It’s a taste that makes you truly grateful for this time of year.

Plum Pistachio Galette

(Serves 6 to 8)

For the crust:

2 cups all-purpose flour, plus more for dusting

1/2 teaspoon kosher salt

1 tablespoon granulated sugar

3/4 cup (1 1/2 sticks) unsalted butter, cut into cubes and chilled

1/2 cup ice-cold water

For pistachio frangipane:

1 cup roasted, salted pistachios

1/3 cup unsalted butter, at room temperature

1/2 cup granulated sugar

Zest of 1 orange

1/2 teaspoon pure vanilla extract

For the plums:

5 small plums (about 3/4 pound), pitted and sliced into thick wedges

Zest of 1/2 orange

1 large egg

1 tablespoon fresh orange juice

1 tablespoon granulated sugar

For assembly:

1 large egg, beaten, or 1 tablespoon heavy cream

1 teaspoon turbinado sugar

For serving:

Pistachio or vanilla ice cream, for serving

Make the dough: Add the flour, salt, and granulated sugar to a food processor. Pulse for about 5 seconds to combine. Add the butter and pulse about 10 times, until broken down into bits of various sizes. While pulsing, pour in the water and mix until the dough starts to come together, about 30 seconds.

Turn out the dough onto a lightly floured surface. Flour your hands and gather the dough into a flat disc; it will be a bit wet and sticky. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to 1 day. (Alternately, chill in the freezer for about 30 minutes.)

Preheat the oven to 375 degrees with a rack in the center position. Line a sheet pan with parchment paper.

Generously flour a work surface and a rolling pin. Unwrap the dough, set it on the floured surface, and roll it out to a large circle, about 1/4-inch thick. Carefully transfer the dough to the prepared pan. Place the pan, uncovered, in the refrigerator or freezer to firm up the dough while you make the filling.

Make the pistachio frangipane: In a food processor, pulse the pistachios about 10 times, until coarsely ground. Remove 2 tablespoons of the ground pistachios and set aside for garnish. Add butter, granulated sugar, orange zest, egg, and vanilla to the remaining pistachios in the food processor and pulse into a smooth paste, about 1 minute.

Make the plums: In a large bowl, toss the plums with the orange zest, orange juice, and granulated sugar, until well coated.

Assemble the galette: Remove the dough from the refrigerator. Spread the pistachio paste evenly over the dough with a small offset spatula, leaving a 1-inch border. Arrange the plum wedges tightly atop the frangipane. Fold the dough over the plums, overlapping where necessary, to create a free-form crust. Brush the exposed crust with the beaten egg, then sprinkle with the turbinado sugar. Bake the galette about 30 minutes, until the crust is brown and the filling is bubbling.

Sprinkle the reserved ground pistachios on top of the galette. Slice into wedges and serve warm with generous scoops of pistachio ice cream. The galette can also be served at room temperature. It’s best the day it’s made, but will keep, tightly covered, in the refrigerator for 2 to 3 days.

From “Sheet Pan Sweets” by Molly Gilbert

More Galettes to Enjoy: Apple Pumpkin Galette

And: Asiago Apple Galette (Or Pie)

And: Nectarine-Frangipane Galette

And: Open-Faced Apple Galette with Quince Paste

And: Strawberry Galette with Basil Whipped Cream