Recipe Archives->Pies->Pineapple Galette

PINEAPPLE GALETTE
SERVES 8 

1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 stick cold unsalted butter, cut into l/2-inch cubes
3 to 5 tablespoons ice water

3 tablespoons semolina 
4-lb fresh pineapple, peeled, quartered, cored, cut into 1/4-inch wedges
1 tablespoon unsalted butter, melted
3 tablespoons sugar
1/4 teaspoon cinnamon
1 tablespoon whole milk
vanilla ice cream

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

Turn out dough onto a lightly floured surface and divide into 4
portions. With heel of your hand, smear each portion once or twice
in a forward motion to distribute fat. Gather dough together, with
a pastry or bench scraper if you have one, and form into a 6-inch
disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Preheat oven to 350F with rack in middle.

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

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

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.

Discard foil and cool galette, uncovered, on baking sheet on a rack
20 minutes, then slide off baking sheet onto rack to cool completely.

Printable version: pineapple-galette.txt.