Pineapple Galette Recipe

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Pineapple Galette
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Ingredients
12
Count
Nutrition
173
Calories
Total time
165
Minutes
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Ingredients:

Directions:

  1. Make crust: 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 and gently stir with a fork (or pulse in food processor) until incorporated.
  2. Gently squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. (Do not overwork dough, or pastry will be tough.)
  3. Turn out dough onto a work surface and divide into 4 portions. With 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, then flatten into a disk, rotating on work surface. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
  4. Prepare filling and assemble galette: Preheat oven to 400°F.
  5. Cut pineapple crosswise into 1/8-inch-thick slices.
  6. 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.
  7. 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 tablespoons sugar over pastry and pineapple.
  8. Bake and glaze galette: Bake in middle of oven until pineapple is lightly browned and pastry is golden, 55 to 60 minutes. Cool on baking sheet on a rack.
  9. Melt preserves with lemon juice, stirring, in a small saucepan over low heat, then pour through a fine sieve into a small bowl, pressing on solids. Discard solids and brush preserves over filling while galette is cooling.
  10. Serve warm or at room temperature.
  11. * Available at natural foods stores and The Baker's Catalogue (800-827-6836).
  12. Cooks' notes: · Pastry dough can be chilled, wrapped well in plastic wrap, up to 3 days. Let stand at room temperature 20 minutes before rolling out. · Serve galette no more than 4 hours after baking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 173.49 Kcal (726 kJ)
Calories from fat 46.22 Kcal
% Daily Value*
Total Fat 5.14g 8%
Cholesterol 28.05mg 9%
Sodium 86.72mg 4%
Potassium 49.17mg 1%
Total Carbs 28.62g 10%
Sugars 8.42g 34%
Dietary Fiber 0.8g 3%
Protein 3.26g 7%
Vitamin C 0.6mg 1%
Iron 0.4mg 2%
Calcium 16.8mg 2%
Amount Per 100 g
Calories 286.69 Kcal (1200 kJ)
Calories from fat 76.38 Kcal
% Daily Value*
Total Fat 8.49g 8%
Cholesterol 46.36mg 9%
Sodium 143.31mg 4%
Potassium 81.25mg 1%
Total Carbs 47.29g 10%
Sugars 13.92g 34%
Dietary Fiber 1.33g 3%
Protein 5.38g 7%
Vitamin C 1mg 1%
Iron 0.7mg 2%
Calcium 27.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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