Apricot-Plum Galette with Cream Cheese and Pistachios

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For the crust: 

1 sheet frozen puff pastry (half of a 17-ounce package), thawed

All-purpose flour, for dusting

1 large egg, for brushing

Confectioners' sugar, for dusting

For the filling:

8 ounces cream cheese, at room temperature

1/2 cup confectioners' sugar

2 tablespoons all-purpose flour

1 1/2 teaspoons pure vanilla extract

1 large egg, for brushing

Finely grated zest of 1 lemon

Pinch of freshly grated nutmeg or ground mace

1 pound apricots, plums, apriums and/or pluots, pitted and cut into 1/2-inch chunks

2 tablespoons apricot preserves

1 tablespoon cold unsalted butter, cut into small pieces

2 tablespoons chopped pistachios