Serves 4

Preheat the oven to 400°. Pulse ½ cup pistachios in a food processor until finely ground. Add flour, sugar and salt, then process until combined. Add the cold butter and pulse until a coarse meal forms. Slowly add ice water until the dough just starts coming together. Remove the dough from the food processor and form it into a disc. Wrap the disc in plastic and chill in the refrigerator for 30 to 60 minutes.

While the dough chills, clean the ferns of debris using multiple changes of cold water. Bring a pot of water to boil and blanch the ferns for 2 minutes. Transfer the ferns with a slotted spoon to a bowl of ice water. Once they cool completely, drain and set aside.

Combine the cheeses in a bowl and set aside. On a lightly floured surface, roll out the dough into a circle that is roughly 15 to 16 inches in diameter. Use a knife to round the edges into a uniform circle. Move the dough to a parchment-lined baking sheet.

Spread the cheese over the center of the dough, avoiding the edges. Scatter the ferns evenly over the cheese, then drizzle with olive oil. Working around the circle, fold and pleat the empty edges of the dough up and over the filling.

Whisk the egg and water together in a small bowl and brush onto the folded dough edge. Bake for 35 to 40 minutes, until the cheese is bubbling and the crust is golden brown. Let cool for a few minutes, sprinkle with chopped pistachios and top with a generous drizzle of honey. Cut into triangles and serve.

Edible Michiana original recipe