Rum-Infused Pineapple Galette with Lime Zest
Equipment
- 7-inch round cake or pizza pan insert, metal cake pan, or foil pan
- wire rack
Ingredients
- ¼ medium-size pineapple peeled, cored, and cut crosswise into ¼-inch-thick slices
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- Finely grated zest of ½ lime
- 1 store-bought sheet puff pastry cut into an 8-inch round
- 3 tablespoons granulated sugar
- 2 tablespoons unsalted butter cubed and chilled
- Coconut ice cream for serving
Instructions
- In a small bowl, combine the pineapple slices, rum, vanilla extract, salt, and lime zest.
- Let it stand for at least 10 minutes to allow the pineapple to soak in the rum.
- Press the puff pastry round into the bottom and up the sides of a 7-inch round cake or pizza pan insert, metal cake pan, or foil pan.
- Use the tines of a fork to dock the bottom and sides of the pastry.
- Arrange the pineapple slices on the bottom of the pastry in a single layer.
- Sprinkle with granulated sugar and dot with the chilled butter cubes.
- Drizzle with the leftover juices from the bowl.
- Place the pan in the air fryer and cook at 310°F until the pastry is puffed and golden brown, and the pineapple is lightly caramelized on top, about 40 minutes.
- Transfer the pan to a wire rack to cool for 15 minutes.
- Unmold the galette from the pan and serve warm with coconut ice cream.
Notes / Tips / Wine Advice:
Wine Advice:
The tropical flavors of this pineapple galette pair beautifully with a sweet dessert wine such as a late-harvest Riesling or a Moscato d’Asti. If you prefer a non-alcoholic option, consider serving it with a pineapple-infused iced tea for a refreshing and complementary beverage.Nutritional Information
Calories: 410 kcal | Carbohydrates: 51 g | Protein: 3 g | Fat: 22 g | Fiber: 2 g | Sugar: 24 g