Pulse the pistachios 4-5 times in a food processor or until coarsely ground. Add in the flour, salt, and sugar and pulse another 2-3 times or until combined. Add in the butter and pulse until a coarse meal is formed. While the food processor is running, slowly add in the ice water until a dough ball as formed. Wrap the dough in parchment paper and stick in the fridge for at least a half an hour.

Coat the blueberries with the honey and set aside.

Once the dough has chilled, remove from fridge and divide into four equal parts. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Roll out one of the 4 pieces of dough into a rough circle shape and top with a 2 ounces goat cheese, 1/2 cup dark chocolate chips, and 1 cup of the honey-blueberry mixture. Fold the sides in towards the filling to create a crust that only slightly overlaps the filling and transfer to a parchment paper lined baking sheet.

Repeat with the rest of the dough and filling until you have 4 galettes on the parchment paper ready for baking. Brush the egg wash over the crust of all the galettes. Bake for 30-40 minutes or until the crusts have browned and the insides are starting to bubble.