Recipes and Cooking Pineapple Galette Be the first to rate & review! This rustic pastry gives tropical pineapple a perfect buttery, flaky base. Enjoy with a drizzle of homemade caramel sauce. By Alexis deBoschnek Alexis deBoschnek Instagram Website Alexis deBoschnek is a veteran recipe developer and viral video host based in the Catskills in upstate New York. Her debut cookbook, To the Last Bite (April 2022; ), features 100 recipes that guide home cooks to make the most of each and every ingredient, and eliminate food waste in creative ways – from using leftover carrot tops, to fresh herbs, egg whites, and more. To the Last Bite is an ode to the Catskills and Alexis's mother, a master gardener and home cook who designed and grew the family's expansive vegetable and herb garden, and taught Alexis everything she knows about gardening and cooking, including the precise moment vegetables are ripe for picking, how to compost back into the garden's soil, cooking in a sustainable way that minimizes food waste in the kitchen, and so much more.Raised on a farm in the Catskills, Alexis is a longtime editorial writer and recipe developer who has been on staff at Eater, TastingTable and Buzzfeed, and contributed to outlets like Food52, The Kitchn, Complex's First We Feast and Chowhound, among others. Most recently, Alexis was the longtime Senior Test Kitchen Manager and on-camera talent at Buzzfeed's Tasty, where she hosted the original viral video series "Chef Out of Water" and "Friend in Town" which has racked up tens of millions of views. She is currently a video host for Better Homes & Gardens show, "Then & Now." Learn about BHG's Editorial Process Updated on June 14, 2022 Print Rate It Share Share Tweet Pin Email Photo: Shirley Cheng Prep Time: 30 mins Cook Time: 5 mins Bake Time: 50 mins Cool Time: 10 mins Total Time: 1 hrs 35 mins Servings: 8 Yield: 1 9-inch galette Jump to Nutrition Facts Ingredients Crust: 1 ½ cup all-purpose flour ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ cup unsalted butter, cold, cut up ¼ cup sour cream ¼ cup ice water Filling: ¾ cup packed brown sugar ½ cup butter, cut up ½ cup heavy cream 3 tablespoon light-color corn syrup 1 teaspoon vanilla ½ teaspoon kosher salt 3 20 ounce cans pineapple slices, juice pack, drained 1 egg 1 tablespoon water 1 tablespoon turbinado (raw) sugar Directions Crust: In a food processor, combine flour, salt, and pepper. Pulse three times to combine. Add the butter and pulse until broken down to the size of lima beans. The bigger the pieces of butter, the flakier the dough will be. Mix sour cream and ice water in a liquid measuring cup. Drizzle into the flour mixture gradually, pulsing between additions, until the dough just starts to hold together. Turn out the dough onto a lightly floured surface and shape into a 5-inch disc. Cover with plastic wrap and refrigerate for at least 30 minutes. The dough can be made up to 2 days in advance. Filling: Preheat the oven to 375°F. In a 2-qt. heavy saucepan combine brown sugar, butter, cream, and corn syrup. Bring to boiling over medium-high heat, stirring to dissolve sugar and melt the butter. Reduce heat to medium. Boil, uncovered, at a moderate steady rate 5 minutes (do not stir). Remove from heat; stir in vanilla and salt. Transfer to a heatproof bowl. Cover; cool 2 hours. On a lightly floured sheet of parchment paper, roll the chilled dough into a 14-inch circle. If the dough is getting too warm, return the baking sheet to the refrigerator for at least 10 minutes. Spread half of the caramel in a 9-inch circle in the center of the dough. Overlap the pineapple slices on top. Take an edge of the crust and fold it over the pineapple. Work your way around the galette, folding up the crust and overlapping as needed, until the pineapple slices have a border all the way around. In a small bowl, whisk together the egg and water. Brush the crust with egg wash and sprinkle with turbinado sugar. Transfer parchment paper with the galette to a baking sheet. Bake until the crust is golden brown, about 50 minutes. Let the galette cool for at least 10 minutes before serving. Drizzle each serving with remaining caramel sauce. Rate it Print Nutrition Facts (per serving) 583 Calories 30g Fat 75g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 583 % Daily Value * Total Fat 30g 38% Saturated Fat 19g 95% Cholesterol 105mg 35% Sodium 259mg 11% Total Carbohydrate 75g 27% Total Sugars 55g Protein 5g Vitamin C 28.3mg 142% Calcium 49mg 4% Iron 1.4mg 8% Potassium 355mg 8% Fatty acids, total trans 1g Folate, total 47.9mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.