Pineapple coconut galette

Frangipane: In the bowl of your electric mixer, or with a hand mixer, beat the sugar.
and butter until creamy. Beat in the egg and vanilla extract until smooth. Add the almond meal
and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate.
Puff Pastry: Once the puff pastry has been defrosted, as per manufacturer's instructions: Unfold one sheet of puff pastry onto a lightly floured surface and cut the sheet into thirds with a sharp knife. Then cut each third in half. Repeat with the second layer of puff pastry. Place the pastries (you will have 12 altogether) on a parchment lined baking sheet. Then, with an offset spatula or large knife, spread a thin layer of frangipane (about 1 heaping TBL on each pastry, leaving about a 1/4 inch (1 cm) border. Cover and refrigerate the pastries for about 15 minutes.


Preheat oven to 400 degrees F (205 degrees C) and place the oven rack in the middle of the oven Remove the puff pastry from the refrigerator and lay the pineapple, coconut and nuts on top of the frangipane.
Bake for about 15 - 20 minutes or until the pineapples are tender and the puff pastry is golden brown. Remove from oven and place on a wire rack.
Preheat the oven broiler and move the rack to the top shelf of the oven. Lightly dust the tops of the pineapple with confectioners sugar (powdered or icing) and place under the broiler until the tips of the pineapple start to caramelize. Watch closely and move the pan as needed. Serve warm or cold with softly whipped cream or vanilla ice cream.
Makes 12 galettes.
If you like the Galette's you can really make them with any fruit. So now I've done 3 versions, peach, apple and pineapple.