Sunday, January 15, 2012

Pineapple-Brown Sugar Galette ~ Williams Sonoma


















I have been wanting to make this Pineapple-Brown Sugar Galette since the day this book ~ Williams Sonoma- Pie & Tart was brought back by Wild Boar when he went to New Jersey in the year 2008.  Imagine how long I have kept this book and this is the second recipe I tried, the first recipe I tried from the book was the Banana Cream Pie and it was a lovely dessert too. A beautiful book with lots of saliva inducing pies and tarts photos in it . It would be a great idea to serve  this  pineapple galette to your family members when they come back for the  reunion dinner this coming Sunday :)

' Ong Lai ' is the Hokkien word for pineapple and it means prosperity will come . Isn't it  good to usher in the Dragon Year with this ' Prosperity will come pineapple galette ? :p  I tried it out last Saturday and I am glad I did that. It was so addictive that Wild Boar and myself could not stop eating at one... I willl make this  'ong lai' / pineapple galette for my siblings when they come to visit me on the 8th day of CNY - reason being I will be away for a week in KL this CNY :) I am sure they will welcome  some ' ong' coming their way LOL!


















This pastry does not need the 30 minutes resting time in the fridge... the texture is smooth and easy to roll into a  flatten 10" disk.  This no fuss pineapple galette is so simple to make, once you have the basic pie dough ready..the rest is just filling it up with pineapple slices and sprinkle brown sugar evenly on it and dot with butter. Fold the edges and leave the galette open in the center . And with a strip of aluminium of 3-4 inches wide, wrap around the edges to keep the dough from unfolding while baking. The galette is ready for the oven.  Easy ..isn't it :)


















 simple and easy to make galette ! 

















even before the galette was placed into the oven, 
my salivary gland was already working overtime :p

















the aluminium strip was to keep the edges from unfolding

















the caramelized pineapple smells good mmmm yummy !

















once it has cooled down, you can cut the galette into 
wedges 


















it is best to serve them warm...so addictive that
Wild Boar and myself can't stop at one wedge
but each of us took two wedges even after
a heavy dinner :) 


Pineapple-Brown Sugar Galette - adapted from Williams Sonoma's Pie & Tart

Ingredients :-

1 pineapple trimmed and cut into 1/4 inch thick slices
1 rolled out basic pie dough
3-4 tabsp of firmly packed light brown  sugar
1 tbsp cold unsalted butter, cut into small pieces

Method:

Cut the pineapple into slices 1/4 inch thick , you should have 8-10 slices. Using a small knife or cookie cutter, remove the core from each slice to make a ring.
Place the dough round on a baking sheet lined with parchment (baking) paper. Overlap the pineapple rings in a spiral on the round, leaving a 1 1/2 inch border of dough uncovered along the edge. Fold the edges of the dough up and over the pineapple, pleating the dough loosely all around the edges and leaving the galette open in the center . sprinkle the pineapple evenly with the brown sugar, using all of it if the pineapple is tart, and dot with the butter.

Measure the circumference of the galette and cut a strip of aluminium foil about 2 inces and 3-4 inches wide. Fold the strip in half lengthwise, place it around the edge of the galette, and secure the ends by folding or pinching them together. ( The foil helps keep the dough from unfolding )

Refridgerate the galetter until the dough is firm, 20-30 minutes. Meanwhile, place an oven rack in the lower third of the oven and preheat to 400 F  (200 C)

Bake the galette until the crust is golden brown and the pineapple is tender when pierced with a fork, about 50 minutes. Transfer the baking sheet to a wire rack and let the galette cool slightly. Cut the galette into wedges and serve warm.


 Basic Pie Dough 

1 1/4 cups / 200g unbleached all-purpose flour
1 tbsp sugar
1/4 tsp salt
1/2 cup / 125 g  cold unsalted butter cut into 1/4 inch cubes
3 tbsp of very cold water.

Method:-

To make the dough by hand, in a large bowl stir together the flour, sugar and salt, using a pastry cutter or two knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix wi5h a fork just until the dough pulls together.

To make the dough in  a stand mixer fitted with the paddle attachment, stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball, and flatten into a disk. ( although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results ) Lightly flour the work surface, then flatten the disk with 6-8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round , at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9 inch single crust pie or one 10 inch galette.



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9 comments:

  1. First to comment !! :) This seriously looks so awesome and mouth watering .. bad timing to look at this when I'm stuck in a freezing library

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  2. I love galettes, but I don't like pineapple much. Your dish looks beautiful though, and the brown sugar... yum! Maybe I'll try it with peaches or another fruit :)

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  3. Oooo.. this galette sounds so nice!
    It's like a huuuuuuuuuuuuuuuuge pineapple tart, chunky and not pasty pineapple filling. Yum yum!

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  4. Love this! I have been all about pineapple lately and this has my name all over it. Seems pretty simple too with just a few ingredients. I will be making this soon! Thanks for the inspiration.

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  5. Wow, this sure looks delicious. I imagine the pastry to be crispy and goes really well with the pineapple!

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  6. It looks delicious! It does look quite crispy, too. ^^

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  7. Joanna...haha I am the wicked Momsie ma :)


    Kiri...yea you can use any fresh fruits of your choice and it will turn out great just the same :)

    Liz...yup, the pineapple gave it a refreshing flavor :)

    Wendy...I perfer using the fresh fruit instead of the pasty type :)

    Amanda...you welcome ! :)

    Shirley..hahaha yea it is crispy crunchy and the caramelized pineapple with it makes it yummy!

    Aiko...yea it is crispy good :)

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  8. I have not tried making galettes before, this sounds really simple and delicious! Will try this when I have pineapples sitting around:D Wishing you & family Gong Xi Fa Cai!:D

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