Pineapple-Blueberry-Basil Galette

by Lana Stuart on May 1, 2013 · 20 comments

Pineapple-Blueberry-Basil Galette

This post is sponsored by Pillsbury. All thoughts are my own.

A few days ago I was asked if I’d be interested in creating a recipe using Pillsbury’s refrigerated pie crusts. I immediately responded with a very emphatic “Yes!” since this is one my favorite products! As you may know, homemade pie crust dough and I have a somewhat sketchy history. It doesn’t like me and I don’t like it. Oh wait, I love to eat it, I just can’t make it! I’m not sure I could produce a beautiful pie crust if my very life depended on it. It’s one of those cooking attributes that I just didn’t get. So, it was a happy day for me when Pillsbury came out with these beautiful refrigerated pie crusts.

For years, I used the frozen pie crusts. And they were fine. Except, that they were just almost too perfect. Stamped out and pressed pristinely into their little aluminum pans. You could make a pretty pie, but you couldn’t do anything else with them, really. Then these beautiful refrigerated pie crusts came on the market and I could make all kinds of new recipes! Regular pies, of course, hand pies, tarts, and gorgeous galettes.

A galette is actually my favorite kind of pie to make because it’s so easy and the result is always beautiful. I love these gorgeous freeform, rustic pies. And the fillings are limitless. Almost any fruit can be used in a galette. I’ve even seen savory ones with spinach and cheese. Just make a filling, pile it in the middle, and fold the crust up around it. Et voila – pie!

Now I know that you may be scratching your head a bit at the combination I’ve used for the filling of this galette, but be assured that this is one fantastic dessert. I love combining herbs with fruit and you simply won’t believe how well the basil plays with the tart pineapple and fresh summery blueberries. And guess what else…it’s cooked on the grill! Just make your galette and when you’ve finished cooking the burgers, pop it on to bake while you enjoy dinner. It gets a very slight smoky taste that only adds to its deliciousness. BeeBop declared this to be one of the best desserts I’ve ever made. That’s pretty high praise, y’all.

Prepare your gas or charcoal grill so that the temperature is maintaining a steady 375°. If your grill doesn’t have a thermometer, aim for a medium-hot heat. If possible, set up the grill so that you have an area to place the pie over indirect heat.

Pillsbury refrigerated pie crusts for Pineapple-Blueberry-Basil Galette

Remove the pie crust from the refrigerator and allow it to come to room temperature as instructed on the package.

Prepping blueberries for Pineapple-Blueberry-Basil Galette

Meanwhile, prepare the fruit for the recipe. Wash the blueberries and let them drain on a paper towel.

Prepping pineapple for Pineapple-Blueberry-Basil Galette

Cut the pineapple into bite-sized pieces.

Mincing basil for Pineapple-Blueberry-Basil Galette

Finely chop the basil.

Add flour and sugar to fruit mixture

In a medium bowl, combine the blueberries and pineapple with the basil, flour, and one tablespoon of the sugar. Toss everything together so that the fruit is well coated with the flour and sugar.

Brush crust with apple jelly

Unroll the pie crust onto a pan. I used an inverted pizza pan. Cooking on the underside of the pan makes it easier to remove the pie when you’re ready to serve. Brush the surface of the pie crust with half of the melted apple jelly.

Mound fruit filling on pie crust

Mound the pineapple-blueberry-basil filling in the center of the crust leaving a 2” margin all around.

Forming the galette edge

Bring the crust up over the filling creating a freeform, rustic edge.

Egg wash for Pineapple-Blueberry-Basil Galette

Beat the egg in a small bowl. Brush all the exposed crust with the beaten egg.

Add sugar to egg washed crust

Sprinkle the remaining sugar on the egg-washed pie crust.

Pineapple-Blueberry-Basil Galette on the grill

Place the pan on the indirect heat side of your grill. Close the grill cover and cook for 30-35 minutes or until the crust is nicely browned and the filling is bubbly.

Remove and let stand for 5 minutes before serving. Just before serving, brush the top of the fruit with the remaining melted apple jelly.

Enjoy!

Note: I am required by FTC rules to disclose that I will receive compensation from Pillsbury for this post. However, any opinions expressed in the post are strictly my own. Always have been. Always will be.

Pineapple-Blueberry-Basil Galette

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 6 servings

Pineapple-Blueberry-Basil Galette

A freeform pineapple-blueberry-basil galette using purchased pie crust.

Ingredients

  • 1 Pillsbury refrigerated pie crust
  • 1 cup (about 6 oz.) blueberries
  • 1/2 a whole pineapple
  • 1 tablespoon finely chopped fresh basil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon, plus 1 teaspoon, Turbinado sugar (regular sugar works fine, too)
  • 1 tablespoon apple jelly, melted
  • 1 egg

Instructions

  1. Heat a gas or charcoal grill so that the temperature is maintaining a steady 375°. If your grill doesn’t have a thermometer, aim for a medium-hot heat.
  2. Remove the pie crust from the refrigerator and allow it to come to room temperature as instructed on the package.
  3. Meanwhile, prepare the fruit for the recipe. Wash the blueberries and let drain on a paper towel. Cut the pineapple into bite-sized pieces. In a medium bowl, combine the prepared blueberries and pineapple with the basil, flour, and one tablespoon of the sugar. Toss everything together so that the fruit is well coated with the flour and sugar.
  4. Unroll the pie crust onto a pan. Brush the surface of the pie crust with half of the melted apple jelly.
  5. Mound the pineapple-blueberry-basil filling in the center of the crust leaving a 2” margin all around. Bring the crust up over the filling creating a freeform, rustic edge.
  6. Beat the egg in a small bowl. Brush all the exposed crust with the beaten egg. Sprinkle the remaining sugar on the egg-washed pie crust.
  7. Place the pan on the indirect heat side of your grill. Close the grill cover and cook for 30-35 minutes or until the crust is nicely browned and the filling is bubbly.
  8. Remove and let stand for 5 minutes before serving. Just before serving, brush the top of the fruit with the remaining melted apple jelly.

Notes

To make preparation easy, purchase a fresh cut pre-prepped pineapple from the produce section of your grocery store.

Using Turbinado sugar in this recipe isn’t essential. If you don’t have it on hand, regular white sugar works just fine.

Don’t let the pie crust get too warm while you work or it can become difficult to handle. If it seems to be getting too soft, just put it in the refrigerator for a few minutes and it will be just fine!

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://www.lanascooking.com/2013/05/01/pineapple-blueberry-basil-galette/

More fruit galette recipes you might enjoy from around the internet:

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{ 19 comments… read them below or add one }

1 Angie @ Big Bear's Wife May 1, 2013 at 10:54 am

I’ve always wanted to make a galette! I have strawberries and Blackberries in my fridge. I think of of these needs to happen soon! Beautiful! I love thier pie crust too!

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2 Lana Stuart May 1, 2013 at 2:43 pm

You’ll love making galettes, Angie! They’re so easy and it doesn’t matter if your crust isn’t perfect, either. It just adds to the rustic look :-)

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3 Katrina May 1, 2013 at 11:54 am

Printing recipe. I also love galettes–especially since I just made a pie and the shell shrunk. That doesn’t happen with galettes. :)

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4 Lana Stuart May 1, 2013 at 2:44 pm

Nope. You’d never even realize it if the crust shrunk with a galette! All in all, they’re my favorite kind of pie.

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5 Barbara @ Barbara Bakes May 1, 2013 at 1:16 pm

Love how easy and delicious this is.

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6 Lana Stuart May 1, 2013 at 2:45 pm

Thank you, Barbara. It is one of the best flavor combinations I’ve ever come up with. Just delicious!

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7 Miss P May 1, 2013 at 4:31 pm

Wow…. looks fabulous. Do you think that it would work in the oven just as well? I sometimes don’t want to deal with the heat from the grill.

Thanks for your inspiring work on this one!

Miss P

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8 Lana Stuart May 1, 2013 at 4:43 pm

Yes, absolutely, it would work in the oven! I should have said that in the post, shouldn’t I? The oven should be set for 375.

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9 The Wimpy Vegetarian May 1, 2013 at 6:37 pm

This looks just wonderful. I love the addition of the pineapple!!

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10 Lana Stuart May 1, 2013 at 7:06 pm

Thank you! I hope you’ll try it.

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11 Brenda @ a farmgirl's dabbles May 2, 2013 at 11:33 am

I love the ease of galettes, too. And their beautiful rustic appearance. This one looks so good, Lana!

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12 Lana Stuart May 3, 2013 at 3:51 pm

Thanks, Brenda! I like anything called “rustic” because it means I don’t have to try to make it look perfect :-)

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13 Amy May 2, 2013 at 1:13 pm

This Galette looks fantastic Lana! I love the combination of pineapple and blueberries! What a great idea :)

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14 Lana Stuart May 3, 2013 at 3:52 pm

It turned out to be a perfect combination, Amy. It’s one that I’ll use over and over now.

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15 Deborah May 3, 2013 at 9:24 am

I love this! What a creative way to use the grill!

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16 Lana Stuart May 3, 2013 at 3:53 pm

You can also bake the galette in the oven (375) if you want, but I really love the slight smoky taste the grill gave this! Delicious.

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17 Kay May 10, 2013 at 9:42 am

So simple and it looks so delicious. Great photos!

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18 Lana Stuart May 10, 2013 at 11:26 am

Thanks, Kay. That’s one of my most favorite photos of all I’ve ever taken. Every once in a while I get a photo right :-)

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19 Terra May 15, 2013 at 11:03 pm

Yay!!!! You know I love grilling ANYTHING and everything:-) I love the flavors you included in your galette, looks delicious! Hugs, Terra

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