Pineapple Galette

From looking at a few recipes for this yummy dessert, it seems that in general they are quite involved. I suppose that’s possible with most recipes but I certainly don’t think it’s necessary. So what I have for you is a bit of a quick version of a galette.

First I have to admit that I used leftover Roasted Caramel Pineapple for this, which made it even easier. But in the event you do not have caramelized pineapple in your refrigerator, I will give you a few instructions on how to prepare the pineapple from fresh.

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Pineapple Galette

Butter Crust (recipe included)

1/2 fresh pineapple, caramelized

If you don’t want to follow the recipe for the baked caramelized pineapple, you can simply do the following:

Slice pineapple and cook them down in a sugar and butter reduction, very similar to the caramelized pineapple recipe, but you do not have to bake it.

Get them good and caramelized and cooked through. You may want to allow them to cool a bit before handling them. Once ready, simply place on the crust and then use all the leftover caramelized butter over the top.

Although this was sweet enough on its own, a dollop of whipped cream would be good, or even a powdered sugar icing piped on top.

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Butter Crust:

1 cup flour

1/2 cup butter, softened

3 1/2 T powdered sugar

Blend ingredients together and roll out to fit your baking sheet. I use a sheet of parchment paper to line the baking sheet with. It helps for transferring the dough easily. It also helps if you chill the dough first- maybe 10 minutes.

Prick with fork and bake at 350* for about 10 minutes, or until it is set but not very brown.

Place thin slices of caramelized pineapple in rows on the crust. Using a small brush, paint the leftover juices over the pineapple slices. You probably won’t need all the juices.

Put back into oven and cover with a sheet of foil. Cook for 20 -30 minutes.

Cool completely. Top with whipped cream or serve with vanilla ice cream. Galette is delicious served cold the next day, too.

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