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Pinkglow® Pineapple Galette

Ingredients: 

For the Crust: 
• 1 1/2 cups of all purpose all-purpose flour 
 • 1/4 tsp kosher salt 
 • 2 tsp granulated sugar 
 • 7 tablespoons unsalted butter cut into small pieces 
 • 5-7 tablespoons of ice water 

 

For the Galette:  
• 1 crust (recipe shown, or use a pre-made pie crust) 
• 1/2 tablespoon flour 
• 1/2 of one Pink Glow Pinkglow® Pineapple, peeled and cut into 1/4 inch slices 
• 2 tablespoons of brown sugar 
• 1 tablespoon of butter cut into small pieces 
• 1 egg 
• 1 tablespoon of water 
• 1 tablespoon of sugar 

Directions: 

For the Crust:

  1. In the bowl of a stand mixer, (add ",”) mix together flour, salt, (remove ",”) and sugar.  Add the pieces of butter , (remove “,”) and run the stand mixer on low for about a minute, or until the pieces of butter are slightly broken up throughout the flour, (remove “,”) but are still easily visible. 
  2. Sprinkle 5 tablespoons of the ice water over the flour, (remove “,”)and turn the mixer back on low to combine the dough.  If the dough has trouble coming together, (add ",”) add another tablespoon of water.  You want the dough to just be starting to come together.  It's okay if some of it is still dry. 
  3. Dump the dough out onto a piece of plastic wrap.  Wrap up the dough, patting it into a disc as you wrap.  Place the dough into the fridge for at least 1 hour and up to 1 day before using. 

For the Galette: 

  1. Roll out pie crust to into a large circle - about 12 inches wide and a 1/8-1/4 inch thick. 
  2. Scatter 1/2 tablespoon of flour around the middle of the crust - this will help keep the bottom of the galette from getting soggy and seeping through. 
  3. Layer the slices of pineapple over the flour leaving a 1 to 1 1/2 inch border. 
  4. Scatter the brown sugar over the fruit, and place pieces of butter on top of the fruit in random places.  
  5. Fold the edges of the crust up over the pineapple, pleating the dough around the fruit. 
  6. Refrigerate the galette for 30 minutes while you preheat the oven to 375°F degrees. 
  7. After 30 minutes remove the galette from the fridge.  In a small bowl whisk the egg and water together , (remove “,”) and use a pastry brush to brush the egg mixure mixture over the crust.  Then sprinkle with sugar. 
  8. Bake for 45 minutes and allow to cool before serving.