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Dried Fruit and Nut Crostata

['1 large egg', '2 1/2 tablespoons (packed) golden brown sugar, divided', '2 1/2 tablespoons butter, melted, divided', '2 tablespoons orange blossom honey', '1 3/4 teaspoons finely grated orange peel, divided', '1/2 cup shelled unsalted natural pistachios (about 2 ounces), divided', '3/4 cup (packed) pitted dates (about 4 1/2 ounces), halved lengthwise', '1/2 cup dried cranberries (about 2 ounces)', '1/2 cup (packed) halved stemmed dried black Mission figs (about 3 1/2 ounces)', '1 refrigerated pie crust (half of 15-ounce package)', '1 cup plain whole-milk yogurt']

Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk egg, 2 tablespoons brown sugar, 2 tablespoons melted butter, honey, and 1 teaspoon orange peel in medium bowl. Set aside 1 tablespoon nuts for garnish. Add remaining nuts and all dried fruit to bowl with egg mixture; toss filling to coat. Unroll crust onto prepared sheet. Spoon filling into center of crust; spread out in even layer, leaving 1 1/2- to 2-inch border. Fold crust edges over filling, pleating occasionally. Brush crust with remaining 1/2 tablespoon melted butter. Finely chop reserved 1 tablespoon nuts. Mix chopped nuts and remaining 1/2 tablespoon brown sugar in small bowl. Sprinkle over crust.
Bake crostata until crust is golden brown and filling is bubbling in center, about 40 minutes.
Stir yogurt and remaining 3/4 teaspoon orange peel in small bowl. Serve crostata warm or at room temperature with orange-flavored yogurt.

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