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Tropical Fruit Galette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 9 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical/Contemporary
  • Diet: Vegetarian

Description

This Tropical Fruit Galette is a delightful rustic tart bursting with fresh mango, pineapple, and kiwi, complemented by crunchy macadamia nuts and coconut chips. Wrapped in flaky double pie crusts and baked to golden perfection, it’s finished with a smooth coconut and lime drizzle for a refreshing, tropical dessert perfect for any occasion.

Ingredients

Dough and Topping

  • All-purpose flour, for dusting the surface
  • 2 refrigerated pie crusts (from 1 14-oz. box)
  • 1/2 cup finely chopped roasted macadamia nuts, divided
  • 1/2 cup finely chopped coconut chips, divided
  • 1/4 cup chopped banana chips

Fruit Filling

  • 1 cup fresh pineapple wedges (about 3/4-inch thick)
  • 1 cup fresh mango slices (about 2-inch pieces) from 2 mangos
  • 1 cup sliced fresh kiwi (about 1/4 inch thick) from 3 kiwis
  • 6 tablespoons powdered sugar

Coconut Milk Mixture

  • 1/2 cup coconut milk, plus more for brushing
  • 1/2 teaspoon lime zest

Garnish (Optional)

  • Roasted macadamia nuts, roughly chopped
  • Coconut chips

Instructions

  1. Preheat and Prepare Base: Preheat your oven to 425°F. Lightly dust a piece of parchment paper with flour, then unroll one refrigerated pie crust onto it. Evenly sprinkle 1/4 cup each of finely chopped macadamia nuts and coconut chips across the crust, extending all the way to the edges.
  2. Seal Crusts Together: Unroll the second pie crust and place it over the first one. Lightly dust the top with flour, then gently roll both crusts together with a rolling pin to seal them. Roll the doubled crust into a 13-inch circle, then transfer the parchment paper and crust onto a baking sheet.
  3. Add Banana Chips and Remaining Nuts: Sprinkle the chopped banana chips and the remaining 1/4 cup each of finely chopped macadamia nuts and coconut chips evenly over the crust, leaving a 1 1/2-inch border around the edges.
  4. Prepare Fruit Filling and Assemble: In a medium bowl, combine mango slices, pineapple wedges, kiwi slices, and powdered sugar, mixing gently. Spread this fruit mixture evenly over the nut-covered 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 and contained. Lightly brush the folded crust with additional coconut milk.
  5. Bake the Galette: Place the baking sheet on the middle rack and bake for approximately 30 minutes, or until the crust is golden brown and the fruit is tender. Remove the galette and let it cool for 10 minutes on the baking sheet, then transfer it (with the parchment) to a wire rack and cool for an additional 30 minutes.
  6. Prepare Drizzle and Garnish: While the galette is cooling, whisk together the remaining 1/2 cup coconut milk, powdered sugar, and lime zest until smooth. Drizzle this mixture over the cooled galette. Optionally, sprinkle with roughly chopped macadamia nuts and coconut chips for garnish.

Notes

  • For best results, use fresh, ripe tropical fruits for the sweetest flavor.
  • The double crust creates a sturdier base to hold the juicy fruit filling without becoming soggy.
  • To avoid the crust edges browning too quickly, you can tent them with foil halfway through baking if needed.
  • Letting the galette cool properly before adding the glaze helps prevent it from running off.
  • The powdered sugar in the fruit filling helps draw out juices for better flavor and sweetness.

Find it online: https://suerecipe.com/tropical-fruit-galette-recipe/