Active Time

　　30 minutes

　　Total Time

　　2 3/4 hours

　　

Ingredients

Makes 8 servings

　　

For crust

1 1/4 cups all-purpose flour

　　3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

　　2 tablespoons cold vegetable shortening

　　1/4 teaspoon salt

　　3 to 4 tablespoons ice water

　　

For filling

1 pineapple (labeled "extra sweet"), quartered lengthwise, cored, and peeled

　　2 tablespoons fine semolina flour*

　　2 1/2 tablespoons sugar

　　1 large egg, lightly beaten

　　

For glaze

1/3 cup pineapple preserves

　　1 teaspoon fresh lemon juice

　　Accompaniment: vanilla ice cream

　　

Special Equipment

a pastry or bench scraper

　　

Make crust:

Step 1

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over and gently stir with a fork (or pulse in food processor) until incorporated.

　　

Step 2

Gently squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. (Do not overwork dough, or pastry will be tough.)

　　

Step 3

Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a disk, rotating on work surface. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

　　

Prepare filling and assemble galette:

Step 4

Preheat oven to 400°F.

　　

Step 5

Cut pineapple crosswise into 1/8-inch-thick slices.

　　

Step 6

Roll out dough into a 14-inch round on a lightly floured surface with a floured rolling pin. Transfer carefully to a large baking sheet without sides.

　　

Step 7

Mix semolina flour and 1 tablespoon sugar in a small bowl and sprinkle over dough, leaving a 1-inch border. Arrange pineapple slices on top of dough in overlapping concentric circles. (You will probably have a few slices left over.) Fold edge of pastry over outer row of pineapple, pleating dough to fit. Brush pastry with beaten egg, then sprinkle remaining 1 1/2 tablespoons sugar over pastry and pineapple.

　　

Bake and glaze galette:

Step 8

Bake in middle of oven until pineapple is lightly browned and pastry is golden, 55 to 60 minutes. Cool on baking sheet on a rack.

　　

Step 9

Melt preserves with lemon juice, stirring, in a small saucepan over low heat, then pour through a fine sieve into a small bowl, pressing on solids. Discard solids and brush preserves over filling while galette is cooling.

　　

Step 10

Serve warm or at room temperature.

　　

Step 11

Available at natural foods stores and The Baker's Catalogue (800-827-6836).

　　Cooks' notes:

　　· Pastry dough can be chilled, wrapped well in plastic wrap, up to 3 days. Let stand at room temperature 20 minutes before rolling out.

　　· Serve galette no more than 4 hours after baking.