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Prep Time: 30 Minutes Cook Time: 135 Minutes |
Ready In: 165 Minutes Servings: 8 |
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Ingredients:
1 1/4 cups all-purpose flour |
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes |
2 tablespoons cold vegetable shortening |
1/4 teaspoon salt |
3 to 4 tablespoons ice water |
1 pineapple (labeled extra sweet ), quartered lengthwise, cored, and peeled |
2 tablespoons fine semolina flour |
2 1/2 tablespoons sugar |
1 large egg, lightly beaten |
1/3 cup pineapple preserves |
1 teaspoon fresh lemon juice |
accompaniment: vanilla ice cream |
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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