Apple, Rhubarb & Raspberry Galette

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1 sheet store-bought frozen puff pastry, about 10-by-10 inches and 1/4-inch thick, thawed a few hours or overnight in the refrigerator


6 ounces cream cheese, at room temperature

1/2 cup sugar + 1 tablespoon for the fruit topping

1 large egg

1/2 teaspoon pure vanilla extract

2 medium (each about 7 ounces) Golden Delicious apples, peeled, cut in half and cored

2 stalks fresh rhubarb (about 5 ounces), preferably narrow stalks, washed and dried

5 ounces (1 cup) fresh raspberries, picked over

1 tablespoon sugar for the fruit topping

1/2 cup strained apricot jam

1/4 cup coarsely chopped raw pistachio nuts (optional)

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