Pineapple Galette

Pastry
1 1/2 cups flour
rounded tsp salt
1 tsp sugar
1 stick) chilled unsalted butter, cut into 1/2" pieces
1/4 cup vegetable shortening
3 to 5 tbsp cold water

To make the pastry

1. Blend together flour, salt, sugar, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
   
2. Drizzle with 3 tbsp ice water and gently stir with a fork until incorporated.
   
3. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tbsp at a time, stirring (or pulsing) until just incorporated, then test again. (Don't overwork, or pastry will be tough.)
   
4. Turn out dough onto a lightly floured surface and divide into 4 portions.
   
5. With heel of your hand, smear each portion once or twice in a forward motion to distribute fat.
   
6. Gather dough together, with a pastry or bench scraper if you have one, and form into a 6" disk.
   
7. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Filling
3 tbsp semolina (sometimes called semolina flour)
1 (4-lb) fresh pineapple (preferably labeled extra-sweet), peeled, quartered, cored, and cut crosswise into 1/4"-thick wedges
1 tbsp unsalted butter, melted
3 tbsp sugar
1/4 tsp cinnamon
1 tbsp whole milk

To make the filling

1. Preheat oven to 350 F with rack in middle.
   
2. Roll out dough on a lightly floured surface with a floured rolling pin into a 15" x 11" rectangle and transfer to a large baking sheet.
   
3. Chill until slightly firm but still flexible, about 5 minutes.
   
4. Sprinkle semolina evenly over dough, leaving a 1" border all around, then arrange pineapple wedges on dough, overlapping them slightly, in 3 lengthwise rows.
   
5. Brush pineapple with melted butter.
   
6. Mix together sugar and cinnamon and sprinkle over pineapple.
   
7. Fold border of dough inward over outer edge of pineapple and brush with milk.
   
8. Bake galette 30 minutes, then cover loosely with a sheet of foil and bake until filling is bubbling and pastry is golden, 25 to 30 minutes more.
   
9. Discard foil and cool galette, uncovered, on baking sheet on a rack 20 minutes, then slide off baking sheet onto rack to cool completely.

Notes:

• Dough can be chilled up to 1 day.
• Pineapple can be cut into wedges 1 day ahead and chilled in a sealed bag.
• Galette can be made 3 hours ahead and kept, uncovered, at room temperature.