Pineapple-apricot galette

Ingredients

• 150 gram all-purpose flour + extra
• 110 gram cold dairy butter
• 2 tablespoons ice-cold water
• pinch of salt
• 4 tablespoons sugar
• about 600 gram fresh apricots
• 1/4th pineapple
• 1 teaspoon ground cinnamon
• 1 egg

Kitchen equipment needed

• standmixer or knead the dough by hand
• cling film
• rolling-pin
• oven
• oven tray lined with parchment paper
• cutting board & chef’s knife
• large bowl
• silicone kitchen brush

Preparation — 40 minutes

COMBINE all-purpose flour, salt and 1 tablespoon of sugar. DIVIDE the cold butter, straight from the fridge, into cubes. ADD the cubes and mix on medium speed until the dough looks crumbled. ADD the iced water slowly and mix until combined. KNEAD the dough shortly by hand if needed until you’ve reached a dough ball. WRAP the dough with cling film and refrigerate for about half an hour.

Now for the filling. RINSE the apricots. REMOVE the seed from the apricots and chop the apricots into small wedges. ADD 1 tablespoon of all-purpose flour, 1 teaspoon ground cinnamon and 2 tablespoons of sugar to the large bowl along with the apricots and pineapple. MIX well and set aside.

PRE-HEAT the oven to 190 degrees celsius or 375 degrees fahrenheit.

Finishing the pineapple-apricot galette — 40 minutes

DUST your work surface with flour and roll out the dough ball using a rolling-pin. The dough shouldn’t be too thin, but the thickness could be however you prefer. PLACE the dough on the oven tray lined with parchment paper and DIVIDE the filling in the middle of the dough. FOLD  the sides inwards. BRUSH the dough with a beaten egg and SPRINKLE with a thin layer of sugar.

BAKE in the oven for about 30-40 minutes, depending on your oven. The crust should be beautiful golden brown. You can serve this galette hot, lukewarm or cold and if you like, you can add a dot of whipped cream. Enjoy!

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