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1
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
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2
Drizzle 3 tablespoons ice water evenly over and gently stir with a fork (or pulse in food processor) until incorporated.
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3
Gently squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated.
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4
(Do not overwork dough, or pastry will be tough.)
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5
Turn out dough onto a work surface and divide into 4 portions.
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6
With heel of your hand, smear each portion once in a forward motion to help distribute fat.
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7
Gather dough together with scraper and press into a ball, then flatten into a disk, rotating on work surface.
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8
Chill, wrapped in plastic wrap, until firm, at least 1 hour.
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9
Preheat oven to 400F.
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10
Cut pineapple crosswise into 1/8-inch-thick slices.
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11
Roll out dough into a 14-inch round on a lightly floured surface with a floured rolling pin.
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12
Transfer carefully to a large baking sheet without sides.
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13
Mix semolina flour and 1 tablespoon sugar in a small bowl and sprinkle over dough, leaving a 1-inch border.
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14
Arrange pineapple slices on top of dough in overlapping concentric circles.
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15
(You will probably have a few slices left over.)
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16
Fold edge of pastry over outer row of pineapple, pleating dough to fit.
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17
Brush pastry with beaten egg, then sprinkle remaining 1 1/2 tablespoons sugar over pastry and pineapple.
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18
Bake in middle of oven until pineapple is lightly browned and pastry is golden, 55 to 60 minutes.
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19
Cool on baking sheet on a rack.
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20
Melt preserves with lemon juice, stirring, in a small saucepan over low heat, then pour through a fine sieve into a small bowl, pressing on solids.
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21
Discard solids and brush preserves over filling while galette is cooling.
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22
Serve warm or at room temperature.
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23
Available at natural foods stores and The Baker's Catalogue (800-827-6836).
