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Pineapple Galette from Comemos

Recipe from Comemos by Alejandra Graf, inspired by barritas de piña and pineapple empanadas.
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Ingredients Method

Ingredients
  

Filling

  • 1 20 oz can pineapple chunks well drained
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • 2 tbsp flour or cornstarch

Finish

  • 1 egg or 4 tbsp coconut cream/plant milk
  • 1 tbsp maple syrup
  • turbinado sugar

Method
 

  1. Process flour, salt and butter to coarse crumbs, add water until dough holds together; form a disc and chill 30 minutes.
  2. Heat oven to 400°F (200°C).
  3. Roll dough into a rough 10–12-inch circle on parchment.
  4. Mix pineapple, sugar, cinnamon and thickener.
  5. Spoon into centre leaving an inch border and leaving excess liquid behind.Fold and pleat dough edges, brush with egg or plant-based wash and sprinkle with turbinado sugar.
  6. Bake 30–35 minutes until golden and bubbling.
  7. Cool slightly before slicing.