Pineapple Galette
- 1 1/2 cups all-purpose flour
- Rounded teaspoon salt
- 1 teaspoon sugar
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 3 to 5 tablespoons ice water
- 3 tablespoons semolina (sometimes called semolina flour)
- 1 (4-pound) fresh pineapple (preferably labeled extra-sweet), peeled, quartered, cored, and cut crosswise into 1/4-inch-thick wedges
- 1 tablespoon unsalted butter, melted
- 3 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon whole milk
- Accompaniment: 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 350u0b0F with rack in middle.
- Roll out 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.
flour, salt, sugar, butter, water, flour, pineapple, unsalted butter, sugar, cinnamon, milk, accompaniment
Taken from www.epicurious.com/recipes/food/views/pineapple-galette-241523 (may not work)