There’s nothing like waiting until the last minute. Technically, there’s nothing like waiting until the day before the last minute, which is what I’ve done with my contribution to the OXO Slice It Up recipe contest. I saw the contest advertised on Pinterest a while back, and though I had every intention to enter because I find these things fun, I could not for the life of me think up what to bake.
I am lucky enough to own an OXO mandoline, and using it to slice up lovely fruit to create a lovely galette was one of the first ideas that crossed my mind when it came into my possession. But what fruit?
The tropical fruit galette is actually the third galette I made. I deemed my first two attempts not worthy enough, but in hindsight I think I did that simply to keep making galettes. Those first galettes involved layers of Granny Smith apples sandwiched between black cherry preserves and brie cheese. And though they tasted great, I wanted something with a little more color.
I finally decided on a tropical fruit galette simply because mangoes were available at the store for 99 cents. Tropical fruits pair well together, so I picked up a fresh pineapple, a kiwi, and got to slicing. I ended up with a tropical fruit galette topped with a light layer of caramel sauce and a sprinkle of toasted coconut.
I used to think galettes were complex creations, but I now see galettes as the perfect dish to bake when the desire to serve a homemade dessert runs into the constraints of time and ingredients. I prepared this galette in about 45 minutes, and I always have the main components – flour, butter, sugar, and fruit – on hand to whip up a simple crust and flavorful filling. Try one – like me, you might be surprised that something so simple to prepare can taste so delightful. Enjoy!
- For the dough:
- 1¼ cup all-purpose flour
- ½ cup butter, cut into small pieces
- 1 tablespoon sugar
- 1 teaspoon salt
- 2-3 tablespoons water
- For the filling:
- 1 mango
- ¼ fresh pineapple
- 1 kiwi
- 2 tablespoons sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
- 1 teaspoon vanilla, divided
- 1 tablespoon coconut, toasted
- For the caramel sauce:
- ¼ cup sugar
- 2 tablespoons water
- Place the all-purpose flour, butter, sugar, and salt into the bowl of a food processor and process until crumbly.
- Add two tablespoons of water and continue to process just until the dough comes together. If necessary, slowly add the third tablespoon of water to bind the dough.
- Form the dough into a ball and place into the refrigerator 5-10 minutes. While the dough chills, peel and slice the fruit. (Please be careful when peeling and slicing the fruit; peeled mangoes and pineapples are very slick!)
- Whisk together the sugar, cinnamon, and ginger.
- Place half of the sugar and spice mixture in a medium bowl with the mango, and place the other half in a second medium bowl with the pineapple.
- Pour ½ teaspoon of the vanilla over the fruit in each bowl and toss to coat. Do not toss the kiwi in the sugar and spice mixture – it’s simply too delicate.
- Remove the dough from the refrigerator and place on a sheet of parchment or wax paper. Top with a second sheet and the dough out to about ¼ inch thickness. Try to keep the dough in a rough circle for a round galette or a rectangle for, you guessed it, a rectangular galette.
- Layer the mango slices along the rolled out dough, leaving about a 1 to 2 inch border.
- Layer the pineapple slices on top of the mango slices, then layer the kiwi in the center on top of the pineapple.
- Fold the sides of the galette up onto the pineapple. The dough is very soft, so take care not to rip the edges at the fold. The dough is also very forgiving and should fold naturally as you lift it from the parchment onto the fruit.
- Brush the turned edges with water and sprinkle sugar onto the wet dough.
- Bake the galette at 350 degrees for 20-25 minutes until the edges of the dough are golden brown.
- While the galette bakes, make the caramel sauce by heating the sugar and water over low heat.
- When the sugar browns, stir in the butter until melted, then remove from heat.
- Brush the caramel sauce over the top of the fruit once the galette is removed from the oven.
- Sprinkle toasted coconut across the top.
- Serve warm.