Roasted Pineapple Galette
Roasted Pineapple Galette
I love simple fruit galettes, but most recipes feature the same few fruits. For this air fryer galette, I looked to my favorite fruit group, tropical fruits, for some inspiration and came up with this pineapple stunner. Soaked in rum and infused with lime zest, the pineapple bakes up soft and lightly caramelized and is served topped with cold coconut ice cream. It’s a cinch to assemble, and infinitely customizable: Simply substitute other tropical fruits like mango, guava, or even just-ripe banana slices for the pineapple, and let your galette creativity expand beyond apple.
Ingrediënten
- 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
Instructies
- In a small bowl, combine the pineapple slices, rum, vanilla, salt, and lime zest and let stand for at least 10 minutes to allow the pineapple to soak in the rum.
- Meanwhile, 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 and use the tines of a fork to dock the bottom and sides.
- Arrange the pineapple slices on the bottom of the pastry in more or less a single layer, then sprinkle with the sugar and dot with the butter.
- 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.
