Pineapple, Coconut and Rum Galette

Galette is a French term used to describe a rustic, free form tart, that doesn’t require a tart pan for baking. I usually make it with puff pastry, as a quick dessert, but this time I’ve decided to make a more “proper” one, using a more traditional tart dough.
However, once I’ve decided on fresh pineapple for the filling, I found myself matching it with some other tropical flavors, and with a very different version of the original French recipe.
I ended up adding dark rum, desiccated coconut and coconut sugar to the dough and filling; all worked perfectly with the pineapple.
A less tropical addition I’ve made, was to add a bit of millet flour to the dough, simply because I bought it a while ago and still didn’t experiment with it. The millet, a highly nutritious grain, added a nice subtle nutty flavor to the dough, and made it even more crumbly.
The aroma while baking the galette was wonderful and it turned out very tasty. If you like coconut, pineapple and rum, you will love this version.

Notes:
* Light brown sugar can substitute the coconut sugar.
* If you don’t have millet flour, use any wholegrain flour instead.
* For instructions on how to peel and cut fresh pineapple, check out HERE.

Makes: 6
Prep time: 30 minutes
Chilling time: 1 hour
Baking time: 35 minutes

Ingredients:
For the dough:
1 stick (115 grams) butter, cold, cut into small cubes
1¼ cups white flour
¼ cup millet flour
¼ tsp salt
¼ cup desiccated unsweetened coconut
2 Tbs coconut sugar (or brown sugar)
2 Tbs dark rum
2 Tbs cold water, if needed
For the filling:
¼ ripe fresh peeled pineapple, cut into fairly thick chunks
½ cup coconut sugar (or brown sugar)
¼ cup desiccated unsweetened coconut
1 Tbs dark rum
For the glaze:
¼ cup smooth apricot jam
2 Tbs dark rum

1. The dough: place the butter, white flour, millet flour and salt in a food processor bowl, fitted with the metal blade. Process briefly to a crumbly mixture. Transfer to a large bowl and add the coconut sugar, desiccated coconut and rum. Mix to combine, adding the cold water if needed. Form the dough into a ball and wrap with wax paper. Keep in the fridge for 1 hour.

2. Preheat the oven to 375F (190C). Roll the dough on a sheet of baking paper, into a large circle. Place a 9” (22cm) plate on top and mark a circle with a dull knife. Transfer the dough with the baking paper to a sheet pan. Sprinkle most of the sugar and desiccated coconut on the circle. Place the sliced pineapple on top. Drizzle the rum on top and sprinkle with rest of the sugar and coconut. Fold the dough from all sides towards the center, leaving the center uncovered.

3. Bake for 35 minutes, or until the dough is fully baked and the fruit softens. Transfer to a rack to cool.
4. Meanwhile, prepare the glaze: mix the jam and rum in a small pot and cook  over medium-high heat for 1-2 minutes, to form a smooth glaze. Brush it all over the baked dough. Place the galette on a cutting board and cut with a large knife into 6 portions. Serve warm or at room temperature.

82 thoughts on “Pineapple, Coconut and Rum Galette

  1. judilyn says:

    Oooo, that looks scrumptious! We use coconut sugar in place of white sugar (except in bread) all the time. It is hideously expensive, so it is fortunate that we don’t use much sugar at all! My husband puts it in his coffee, and I put it in homemade granola.

    I must try millet again. I had some once, and used it as an add in to bread. It gave a nice crunch. Not so fond of it cooked up, though. It is the main ingredient of birdseed, I think, but was somehow attractive to eat without feeling the need to hop onto a branch to do so! ;->

    Virtual hugs,
    
    Judie
    

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Judie, glad you liked the recipe.
      I agree, coconut sugar is way too expensive. I bought it a while ago to experiment with, as the rumor said it’s a healthier alternative to sugar. I’m still not convinced it is, but I need to be on top of things just in case.
      As for millet flour, I’m still experimenting with it. It worked very well here, in pancakes and in breading mix. I doubt I’ll have it on its own, but it’s good to have another flour alternative.

      Liked by 1 person

      • judilyn says:

        I don’t use sugar in my coffee, but DH says that it is far superior to cane sugar, or even the “natural” brown crystal-y type sugars, or honey. He says there is not the somewhat bitterness of white sugar. I can’t relate personally, but he swears it is so. We go through about a pound a month, or less, so the cost is immaterial, but if it were a more commonly used ingredient, it would be staggeringly disproportionate.

        The Madhava brand is available in one-pound bags from Amazon and other places at about $4.-$6. a pound, but I buy it in five-pound bags from Azure Standard in Oregon, at a lower per-pound price (5# for $14.+shipping if you are not on their delivery route).

        The Madhava brand is sometimes on sale for about half price at my local drug store. It is always on the bottom shelf of the canned goods area, so it must not be very popular. I don’t go there often, but when I do, I always make a pass through that area to see what might be on the “Tempt Me” shelf! ;->

        Like

        • Tasty Eats Ronit Penso says:

          You’re right, using it in drinks makes the cost negligible. I don’t use sugar in coffee or tea either, so can’t say if there’s a difference.. I’m just not buying the idea that it’s so much healthier than regular sugar. In any case, I liked the taste it added in this galette, so I’ll check about the brand you’ve mentioned.

          Liked by 1 person

          • judilyn says:

            Without going back to check, I think it had something to do with the glycemic aspects. Neither of us has an problem with diabetes, but it seems like that was its claim to fame, so to speak. We continued to use it for the taste. It might be worth checking out if this is an important part of one’s life.

            Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Suzanne, I’m glad you liked the recipe. Once I had pineapple in mind, all these flavors showed up, and it worked so well! I plan to make it again very soon – still have a quarter of pineapple in the fridge… :)

      Like

  2. FrugalHausfrau says:

    I do love these flavors (sometimes in a cocktail) and this looks like such a gorgeous galette. I’m with Suzanne, I never would have thought of this combination but of course, now that you’ve come up with it, I probably won’t be able to stop thinking about it! I have some Millet, too – from obviously a more healthy phase, lol!!

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      I was actually planning on making a traditional French galette with some other fruits, then saw the ripe pineapple – and it all took a very different direction, but one I will definitely make again.
      I discovered the hidden millet when I got the farro for last week’s salad… I now know that I also have dark rye flour in there?!… Sometimes I question my sanity! :)

      Like

  3. marcellinaincucina says:

    Oooo yum! Love the classic combination of pineapple, rum and coconut but I have never thought of baking it into a galette! This is a great version of a delicious dessert. I love the flavour of roasted pineapple.

    Liked by 1 person

  4. Sandhya says:

    Ronit,
    This is a galette I dream about! I love love the pineapple , rum and coconut combination. What a fabulous idea adding the millet flour to the dough too. That flavor must have balanced so well with filling. Yum Yum! Bookmarking this recipe for sure!

    Liked by 1 person

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