Pineapple, Saffron, Honey 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.

Author

Helen Park

Servings

8

Category

Sweet

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

1. 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.
2. Transfer the dough to a baking sheet or 9” pie pan with parchment paper to line the bottom.
3. To slice the pineapple, cut the half pineapple in half again lengthwise to make quarters.
4. Cut each quarter flat along the center to remove the core.
5. Lay the slices onto the dough in overlapping rows to cover the dough completely.
6. 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.
7. 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.
8. Place the tray of galette into the refrigerator to rest and chill for 15 minutes.Preheat the oven to 400°F.
9. 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.
10. Allow to cool half an hour prior to cutting to let the crust and juices set.