Pineapple Gallete is easier to make than traditional pies.
If you check the recipe for this Pineapple Galette with Salted Piloncillo Glaze, well…yes, it is jam packed with butter. Sorry, but not sorry. If you are going to eat a good pastry, then do it right and eat something loaded with butter. The pineapple and salt-kissed dark sugar glaze push it over the top.
This has been a rough week, with the loss of two highly accomplished artists that I admired and respected. Anything I say or think regarding their passing will sound foolish. I never had the pleasure of meeting them, and their suicides even baffled those that were closest to them.
I can only elucidate on the truth within my own life, and my own motivations. The one thought that loops in my mind currently is that life is a mystery. Why we are born the way we are, why we are compelled to do what occurs to us, why we have children or create art is curious, and infinitely worth questioning. We all live on our own planet, and orbit dangerously close to the solitary planets of other people. I have no idea what happens in their worlds. My only obligation is to be kind as they pass by.
But these artists bold exits left me with thoughts of what I want to do with my time, and the stories I want to tell. Expect to hear more from me in the coming months, as time is fleeting, and there is so much to do.
I could talk more about my beautiful cake, but really, just make it. It’s a good recipe. And invite some friends over, share a glass of that champagne you have been saving, and have a good conversation.
Forget about the butter. Talk about the mystery.
PrintPineapple Galette with Salted Piloncillo Glaze
- Prep Time: 10 minutes
- Cook Time: 60 min
- Total Time: 1 hour 10 minutes
- Yield: 12 Servings 1x
- Category: Baking
- Cuisine: Pastry
Ingredients
Crust:
2 cups all-purpose flour (250gr)
12 tbsp. butter (172gr)
Approximately 1/4 cup ice water (60ml)
pinch of sea salt
Filling:
3 cups fresh chopped pineapple (720gr)
3/4 cup flour (94gr)
1/2 cup sugar (100gr)
Glaze:
8 tbsp. butter (115gr)
8 oz. cone of piloncillo (raw sugar loaf) (225gr)
1/4 cup heavy cream (60ml)
1/4 tsp. sea salt (1gr)
Instructions
To make the crust, using a pastry cutter or a food processor, cut together 12 tbsp. of butter with 2 cups of flour until the mixture resembles course meal. Add the salt, and then add a bit of the ice water, mixing and adding water until the the dough gathers into a cohesive ball. Wrap the ball in waxed paper, and chill in the refrigerator for 1 hour.
Meanwhile, make the pineapple filling by stirring together the pineapple, flour and sugar well. Set aside.
Heat your oven to 375°F (190°C). Remove the crust pastry from the refrigerator, and roll out into a large circle onto a piece of baking parchment paper. The dough should be between 1/4″ to 1/8″ thick (3mm-6mm). Spoon the pineapple filling into the center of the circle, and fold the edges towards the center to form the gallete as shown. Place the parchment with the gallete onto a baking sheet.Place the gallette in the oven, and bake for 50-60 minutes, until the pastry is well browned. Remove from oven and allow to cool.
To make the glaze, combine the piloncillo and butter in a 2 qt. saucepan. Heat over a low flame, taking care not to burn the butter. Crush the piloncillo so that it liquefies, which should take about 5 minutes. Once the mixture is liquid, whisk in the heavy cream and add the sea salt. Continue whisking until you have a smooth glaze, adding a tablespoon more of cream if necessary for a thinner sauce. Remove from the heat and allow to cool.
Spoon the warm glaze of the warm gallete, and serve immediately.
That was, in my opinion, a beautifully written post & I feel I understood your point of view. The recipe looks intriguing but regardless, the important things are just beyond the recipe. Thank you.
Thanks so much. Cooking is just more than just eating. It’s heartfelt community. And that’s why I love it.
MG
Melissa beautiful post well said. I myself believe jjust be kind as they go by. I would like to introduce my self my name isJacqueline and I am a student a Chef Von Bargen he has spoken highly of you. Thank you for all you do Melissa. I have been following you for a very long time. Your the reason I learned to cook. I hope our paths cross at the
CIA one day. Thank you for all the recipes you share and kind post you write.
Wow! What a nice email to receive! Yes, Chef can call me anytime and we can have a special session on writing or photography for students. I appreciate you reaching out to me, as most days I seem to work on my writing with little human contact or feedback! We need to keep telling the story of our beautiful Texas cuisine because it is very special. I very much look forward to meeting you! Feel free to drop me a line anytime melissa@melissaguerra.com xo mg