Pineapple Galette Recipe

Pineapple Galette Recipe
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Pineapple Galette is an excellent dessert, though it is a little time consuming. Learn how to make/prepare Pineapple Galette by following this easy recipe.
Pineapple Galette Recipe
Preparation Time 130 Minutes
Cooking Time 30 Minutes
Difficulty Average
Recipe Type Non Veg.
Serves 8
Calories Per Serving 47
  • For Crust
  • 1-1/4 cups All-purpose Flour
  • 3/4 stick (6 tbsp) Cold, Unsalted Butter (cut into 1/2-inch cubes)
  • 2 tbsp Cold Vegetable Shortening
  • 1/4 tsp Salt
  • 3 to 4 tbsp Ice Water

    For Filling
  • 1 Pineapple (quartered lengthwise, cored, and peeled)
  • 2 tbsp Fine Semolina Flour
  • 2-1/2 tbsp Sugar
  • 1 large Egg (lightly beaten)

    For Glaze
  • 1/3 cup Pineapple Preserves
  • 1 tsp Fresh Lemon Juice
How to make Pineapple Galette:
  • Blend together flour, butter, shortening, and salt in a bowl, with your fingertips or a pastry blender (or pulse in a food processor), just until most of mixture resembles coarse meal, with some small (roughly pea-size) butter lumps.
  • Drizzle 3 tablespoons ice water evenly over the mixture and gently stir with a fork (or pulse in food processor), until incorporated.
  • Gently squeeze a small handful. If dough doesn't hold together, add more ice water, 1/2 tbsp at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or the pastry will be tough.
  • Turn out dough onto a floured work surface and divide into 4 portions.
  • With the heel of your hand, smear each portion once in a forward motion, to help distribute fat.
  • Gather dough together with scraper and press into a ball, and then flatten into a disk, rotating on work surface.
  • Let it chill, wrapped in plastic wrap for at least 1 hour or until firm.

    For Filling & Galette
  • Preheat oven to 400°F.
  • Cut pineapple crosswise, into 1/8-inch-thick slices.
  • Roll out dough into a 14-inch round on a lightly floured surface, with a floured rolling pin.
  • Transfer carefully to a large baking sheet without sides.
  • Mix semolina flour and 1 tablespoon sugar in a small bowl and sprinkle over dough, leaving a 1-inch border.
  • Arrange pineapple slices on top of dough, in overlapping concentric circles. (You will probably have a few slices left over.)
  • Fold edge of pastry over outer row of pineapple, pleating dough to fit.
  • Brush pastry with beaten egg, then sprinkle remaining 1-1/2 tbsp sugar over pastry and pineapple.

    For Baking & Glazing Galette
  • Bake in middle of oven for 55 to 60 minutes, or until pineapple is lightly browned and pastry is golden.
  • Cool on baking sheet on a rack.
  • Melt preserves with lemon juice, stirring, in a small saucepan over low heat
  • Pour into a small bowl, through a fine sieve, pressing on solids.
  • Discard solids and brush preserves over filling while galette is cooling.
  • Serve warm or at room temperature.
Serve With Vanilla Ice Cream