Lingonberry and Pineapple Galette
A galette is an open pie made from a thin shortcrust pastry. Filling options vary from sweet fruit and berry to savory. The combination of pineapple and lingonberries turned out great. Canned pineapples are used in the recipe, but fresh ones can also be used. It is recommended to complement the finished dish with condensed milk.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- butter 100 g
- ice water 50 ml
- 1/4 tsp salt
- flour 200-250 g
- lingonberries 150 g
- pineapple 100 g
- brown sugar to taste
- condensed milk
Instructions
Step 1 of 10
Rinse the lingonberries and drain excess liquid.
Step 2 of 10
Slice the pineapples.
Preparing the dough
Step 3 of 10
Rub the flour together with salt and butter until it reaches a crumb-like consistency.
Step 4 of 10
Pour in the water and knead the dough.
Step 5 of 10
Roll out the dough into a circle about 3 mm thick and approximately 25 cm in diameter (it is permissible to roll it on parchment paper to then transfer it to a baking sheet).
Step 6 of 10
Place the filling in the center, leaving 5 cm from the edges.
Step 7 of 10
Fold over the edges of the dough.
Step 8 of 10
Sprinkle with sugar.
Step 9 of 10
Transfer to a baking sheet and place in an oven preheated to 180 degrees. Bake for 20–25 minutes.
Step 10 of 10
Before serving, you can decorate with powdered sugar and drizzle with condensed milk.