Pineapple, Saffron, Lemon Galette
A fun version of the classic galette, the coconut edges on the spiced, roasted pineapple makes this a great surprise with minimal effort.
Using our Mishmish blend featuring saffron and lemon, the tart has a sweet and sunny marriage of flavors.
Category
Sweet
Servings/Yield
8
Author
Helen Park
A fun version of the classic galette, the coconut edges on the spiced, roasted pineapple makes this a great surprise with minimal effort.
Using our Mishmish blend featuring saffron and lemon, the tart has a sweet and sunny marriage of flavors.
Ingredients
1 batch Honey Butter pie dough
½ large pineapple, peeled
¾ cup shredded coconut, untoasted sweetened type
1 egg white
1 Tbsp lime juice
1 tsp cornstarch
1Tbsp brown sugar
-
1Tbsp olive oil
-
1Tbsp Mishmish blend
-
Pinch of salt
Directions
Lightly flour your work surface and rolling pin and roll the dough to a 9” circle, using more flour sparingly as you go to keep it from sticking to the surface or the rolling pin.
Transfer the dough to a baking sheet or 9” pie pan with parchment paper to line the bottom.
To slice the pineapple, cut the half pineapple in half again lengthwise to make quarters.
Cut each quarter flat along the center to remove the core.
Lay the slices onto the dough in overlapping rows to cover the dough completely.
Mix the shredded coconut and egg white together and press onto the edges to form a 1” outer ring on the pineapple slices and dough.
Stir the lime juice, corn starch, brown sugar, olive oil, Mishmish, and pinch of salt together and brush the mixture onto the pineapple slices. You want the mixture to be brushed on evenly, for flavor and to help aid even roasting.
Place the tray of galette into the refrigerator to rest and chill for 15 minutes.
Preheat the oven to 400°F.
Bake the galette for 15 minutes, turn the tray, and bake for another 12-15 minutes or until the dough is cooked and golden brown. If the coconut starts to turn brown faster than the galette is cooking, wrap a narrow strip of foil around the tart to cover the coconut while the rest of the tart catches up.
Allow to cool half an hour prior to cutting to let the crust and juices set.
Recipe Note
Recipe Notes
Find the recipe for Honey Butter pie dough here.
If you are making the dough using stand mixer use the paddle attachment and mix the dry ingredients together. On the lowest setting, add in the butter and keep mixing until the butter becomes pea sized or smaller. Keep mixing on low speed and add one tablespoon of water at a time and then continue with the steps listed above.
If making the dough by hand, mix the dry ingredients in a large bowl and add the cold butter cubes. Smash the cubes with flour between your hands and tips of fingers until the size of the butter becomes about pea sized. Continue adding the water tablespoon at a time following the directions above.
I have made this both on a tray and in a pie pan. The pie pan is a little easier to transport and the coconut acts like a nice edge crust.
Keep in mind that the better the butter quality the better the dough will taste so choose good flavorful butter when possible.
Questions? Contact helen@laboiteny.com
