Pineapple Blueberry Basil Galette

Finish the cookout with a freeform Pineapple Blueberry Basil Galette, cooked on the grill for a bright, easy summer dessert.

A rustic galette with a golden crust, filled with blueberries and pineapple chunks, garnished with fresh basil leaves on a gray baking sheet.

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Ingredients

▢ 1 refrigerated pie crust (recommend: Pillsbury brand)
▢ 1 cup blueberries about 6 ounces
▢ ½ a whole pineapple
▢ 1 tablespoon finely chopped fresh basil
▢ 2 tablespoons all-purpose flour
▢ 1 tablespoon plus 1 teaspoon Turbinado sugar (or substitute granulated sugar)
▢ 1 tablespoon apple jelly melted
▢ 1 egg

Instructions

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.
Remove the pie crust from the refrigerator and allow it to come to room temperature as instructed on the package.
1 refrigerated pie crust
Meanwhile, prepare the fruit for the recipe. Wash the blueberries and let drain on a paper towel. Cut the pineapple into bite-sized pieces.
1 cup blueberries, ½ a whole pineapple
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.
1 tablespoon turbinado (or granulated) sugar
1 tablespoon finely chopped fresh basil, 2 tablespoons all-purpose flour
Unroll the pie crust onto a pan. Brush the surface of the pie crust with half of the melted apple jelly.
1 tablespoon apple jelly
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.
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.
1 teaspoon turbinado (or granulated) sugar
1 egg
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.

Notes

May be baked in the oven at 375 degrees for the same time insted of on a grill.
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!

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