Make the Galette Crust 1. Combine all-purpose flour, salt and sugar and mix until combined. 2. Cut up the cold butter into small one-inch cubes. 3. Add the cut butter cubes into the flour mixture and press the butter into the flour using your fingers to create pea sized chunks of butter and the mixture holds barely holds together when pressed together. 4. Add the ice water one teaspoon at a time into the flour mixture just until the dough comes together. 5. Gather the dough together into a ball and shape it into a disc and wrap the galette dough tightly in plastic wrap and let it chill in refrigerator for at least an hour. a. Note: Dough can be made night before as well. Make the Basil Frangipane 1. In a small food processor, add the white sugar and basil leaves. Pulse the mixture until the mixture is green and the sugar and basil are fully combined. 2. Add the almond flour into the food processor and pulse until it gets incorporated. 3. Add the melted butter, all-purpose flour, vanilla extract, egg yolk and pulse to combine. The mixture should be thick and everything should be fully combined. Set aside. Make the Pineapple Filling 1. Rub the lime zest into the white sugar to release the oils from the lime zest. 2. Add the pineapple wedges, lime infused white sugar, corn starch and vanilla extract into a large pan. Mix everything well. 3. Cook the mixture on medium for about 6-8 minutes. The pineapples will soften and release water, continue to cook until the liquid become slightly thick. 4. Place the pineapple mixture into fridge in an airtight container to chill and allow the juices to thicken, about 30 min to 1 hour. Assemble the Galette 1. Preheat the oven to 375. 2. Roll out crust into a 14 inches wide diameter and set it on a sheet pan and let it chill in the fridge for about 10 minutes a. Keeping the dough cool will help it stay flakey during baking. 3. Score an eight inch diameter in the center of the pie dough, this will be the area to place the filling. 4. Spoon the basil frangipane into the 8 inch diameter center and layer the pineapple wedges in an overlapping patter, one row after another. 5. Gently fold the outer edges of the dough inward. Brush the dough with an egg wash and sprinkle 1 tablespoon of raw sugar on top. 6. Bake the galette, for 35-40 minutes, until the crust is golden brown and the frangipane is puffy. 7. Let the galette cool for about 15-20 minutes. 8. Once cooled, top the galette with Buf’s Bomba Basil Burrata, a drizzle of honey and top with extra basil sugar. Slice serve and enjoy!