thepioneerwoman
Tropical Fruit Galette
This dreamy tropical fruit galette is topped with mango, pineapple, and kiwi. Its flaky crust is topped with toasted coconut, macadamia nuts, and banana chips.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min👤 Josh Miller📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 425°. On a lightly floured piece of parchment paper, unroll one pie crust. Sprinkle 1/4 cup each of finely chopped macadamia nuts and coconut chips evenly over the crust, all the way to the edges.
c. finely chopped coconut chips, divided1/2Coconut chips, for garnish
2
Unroll the second piecrust and place it on top of the first crust. Lightly dust the top with flour and gently roll the crusts together with a rolling pin to seal. Roll the doubled crust into a 13-inch circle, and slide the crust and parchment paper onto a baking sheet.
3
Sprinkle the banana chips and remaining 1/4 cup each of finely chopped macadamia nuts and coconut chips evenly over the crust, leaving a 1 1/2 inch border.
c. finely chopped coconut chips, divided1/2Coconut chips, for garnish
4
In a medium bowl, stir together the mango, pineapple, kiwi, and sugar. Spread and arrange the fruit evenly over the macadamia mixture on the crust. Fold the edges of the dough over the outer edge of the fruit, overlapping every 3 to 4 inches, to keep the crust flat against the fruit. Brush the outer crust lightly with coconut milk.
5
Bake on the middle rack until the crust is golden brown and the fruit is tender, about ⏱️ 30 minutes. Let cool for ⏱️ 10 minutes, then transfer on the parchment paper to a wire rack, and let cool about ⏱️ 30 minutes more.
6
While the galette is cooling, whisk together the remaining 1/2 cup coconut milk, powdered sugar, and lime zest until smooth. Top the galette with the coconut drizzle. Sprinkle with macadamia nuts and coconut, if you like.
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