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Pineapple Galette

Pineapple Galette comes together with All Purpose Flour, Salt, Sugar, Cold Unsalted Butter Cut Into Inch Cubes, and Unsalted Butter Melted. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 tsp
• 1 tsp
• 1 stick
• 1 tbsp
• 3 tbsp
• 1/4 tsp
• 1 tbsp

Method (preview)

1. 1

   Blend together flour, salt, sugar, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

2. 2

   Drizzle with 3 tablespoons ice water and gently stir with a fork until incorporated.

3. 3

   Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Don't overwork, or pastry will be tough.)

4. 4

   Gather dough together, with a pastry or bench scraper if you have one, and form into a 6-inch disk.

5. 5

   Chill, wrapped in plastic wrap, until firm, at least 1 hour.

6. 6

   Rollout dough on a lightly floured surface with a floured rolling pin into a 15 by 11-inch rectangle and transfer to a large baking sheet.

7. 7

   Chill until slightly firm but still flexible, about 5 minutes.

8. 8

   Sprinkle semolina evenly over dough, leaving a 1-inch border all around, then arrange pineapple wedges on dough, overlapping them slightly, in 3 lengthwise rows.

9. 9

   Brush pineapple with melted butter.

10. 10

    Mix together sugar and cinnamon and sprinkle over pineapple. Fold border of dough inward over outer edge of pineapple and brush with milk.

11. 11

    Bake galette 30 minutes, then cover loosely with a sheet of foil and bake until filling is bubbling and pastry is golden, 25 to 30 minutes more.