Galette is a flaky, crusty pastry with a rustic look. Pineapple galette is a delicious dish that can be served as breakfast or dessert.
Cuisine: French, World
Keyword: Cooking with pineapple, How to make galette ?, How to make pineapple galette ?, Pineapple desserts
For the galette dough
1 1/4Cup All Purpose Flour Maida
100GmsCold Butter1 stick butter
3-4TbspIce Cold Water
Zest from one lemon Optional
For the pineapple filling
2Cups Diced Fresh Pineapples
For milk wash
Making the dough
In a bowl, take the flour and lemon zest (if using).
Add sugar and salt, and mix well.
Take a stick of cold butter.
Cut the butter into small cubes and add it to the flour mix. You can also grate the butter but cubing it is easier and it gets the job done just as well as grating it would do.
Press each cube of butter in with the flour breaking it into smaller pieces and mixing it with the flour until the mixture resembles a crumbled biscuit mix.
Add water 1 tablespoon at a time, mixing it well until a cohesive soft ball of dough is formed. No more than 3-4 tablespoons of water will be needed for this. Make sure to use ice cold water. Wrap the dough in cling wrap, and let it chill in the fridge for an hour.
Making the pineapple filling
Take the cut pineapples in a pan.
Add all the ingredients given for making the filling, and let it come to a boil (the pineapples and sugar will hydrate to form a liquid; boiling is when the liquid starts to bubble slightly) and then simmer for 10 minutes on low heat.
Remove from heat, and let it cool for an hour.
Preparing the Galette
Preheat the oven to 180ºC, and prepare the baking dishes by lining them with parchment sheet.
Transfer the chilled dough to a lightly floured work surface. Divide it into two equal portions.
Using a rolling pin, flatten the dough into a rough circle. Using your fingers press the ends thinner than the center. If the dough is too tight and starts breaking, let it sit for 5 minutes at room temperature.
Transfer the rolled out dough onto the prepared baking dish.
Place the pineapple filling in the centre leaving a sort of border on the edges. We will be folding in these borders.
Bring the edges inward and place it on top of the pineapple. Don't worry if the the dough starts to break, just press it together.
Make pleats as shown in the picture by folding in the edges.
Do the same until all the remaining border dough is brought in with pleated folds.
Repeat the same for the second half of the dough too. Brush with milk (if you use eggs, you can also brush it with a beaten egg), and sprinkle sugar on the dough part of the unbaked galette. Bake at 180ºC for 45-50 minutes until a golden crust is formed.
Alternatively, you can make one big galette instead of two smaller ones. Follow the same steps for it.