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.
Very yummy recipe….will try it 🙂
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Thank you Priyabrataa. I hope you’ll enjoy this tasty galette. 🙂
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Looks Delicious!
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Thank you Jyoti! It was very tasty and disappeared quickly. 🙂
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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! ;->
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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.
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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! ;->
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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.
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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.
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Low glycemic was the claim about Agave syrup, which now was proven wrong… I still believe sugar is sugar, though I’m not giving it all up. What is life without some sweetness in it??? 🙂
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I’ve read horrendous things about agave. I don’t know what to believe anymore. Just glad sweet doesn’t play a big part in our lives.
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You’re right about all the contradictory information out there, I guess we just need to use our common sense and remember most of these “super-foods” are nothing but a marketing strategy. I don’t believe in using any ingredient excessively, especially sugar.
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I bet this taste heavenly, I love the tropical ingredients. Almost like a Piña Colada in pie form Yum
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You’re so right Myra, Though I find the drink itself a bit too sweet, Piña Colada flavors were indeed the inspiration for this one. I will definitely make it again soon, as I still have a quarter of the pineapple in the fridge! 🙂
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👌😊
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It looks spectacular and I am sure it tastes like a tropical dream!
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Thank you Dolly! It turned out even better that I thought. It’s definitely a nice one to have on a hot day, day dreaming about being on a tropical island… 🙂
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Dear Ronit, we ARE on a tropical island, and we love anything with tropical flavor!
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If I could tolerate humidity better, I would definitely choose tropical beauty, but as it is, I enjoy the idea from afar. At least the flavors are easily transferred! 🙂
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LOL Please don’t tell me there is less humidity in NYC! I’ve travel there at this time of the year many times, and it is the same, if not worse.
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In general, it’s definitely not as humid as Florida, but indeed there are some bad days when all I want to do is go back to Vermont. Then I remind myself of the horrid winters… Turns out I’m not so easy to please! 😀
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You are not alone in that! That’s all we did for 40 years in the dessert: complain, complain, complain…
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lol … and from then forward… 🙂
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😸
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Looks incredible! I bet it’s loaded with flavor.
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Thank you Colleen, I’m glad you liked the recipe. The galette turned out so good, not only in flavor, but with all the wonderful aroma from the coconut and rum. 🙂
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Looks so delicious! yum
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Thank you Dana. It was indeed. Well worth trying. 🙂
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Looks delicious! Top with a dollop of ice cream … yum!
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Thank you, it was indeed very delicious. I’m not a big fan of ice cream (I know, I’m weird! 🙂 ) but I can definitely see it belongs there for those who do. 🙂
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Oh my that looks incredible. I LOVE pineapple and coconut and never thought of using in a tart or galette. Delicious!!
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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… 🙂
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Wondetful combination ! And I believe that rum is the secret of the best result : ) 🙂 🙂
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Thank you Ruta, I’m glad you liked the recipe. You’re so right, the rum added so much both in flavor and aroma. It’s a keeper! 🙂
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I love two out of three; rum and pineapple. Coconut sometimes does not sit well with me – just depends on the recipe. I’m sure the combination is a winner!
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Thank you Judi, this combination was indeed a winner. I’m a big fan of coconut, but I can see how it can be hard on digestion.
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OMG, I want to eat this. Thank you for sharing! ❤
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Thank you for commenting. I’m glad you liked the recipe. It turned out so tasty. Highly recommended. 🙂
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I love the addition of booze in anything. Makes it have such a special taste. Thanks for sharing!
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Thank you Liz, I’m glad you liked the recipe. The rum indeed added such a special flavor, and also made the dough crumblier. 🙂
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Galettes. There is no description, only tasting. 🍓
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Tasty it is! 🙂
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Looks spectacular… superb
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Thank you Ruchi! 🙂
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Wow. A tropical galette. Fabulous!
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Thank you Mimi. I was determent to make a “traditional French galette”, but things got tropical somehow! 😀
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I just made a tomato galette! The’re definitely good whether traditional or not!
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So true! Love the savory ones as well. 🙂
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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!!
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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! 🙂
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Mmmm love all these tropical flavors! I’ll have to try this😋
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Thank you Ursula, I’m glad you liked the recipe. The tropical flavors were perfect for this hot weekend. 🙂
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Looks delicious, Ronit!
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Thank you Rini. It really was! 🙂
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Looks so good. Would love to try this soon.
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Thank you Dimple.It turned out really tasty. Well worth trying. 🙂
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I adore this combination of pineapple, coconut and Rum and much like my favourite drink…Pina Colada! I’m sure it tastes quite heavenly Ronit! I’m so craving a slice right now😊
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You’re so right Marisa, these ingredients work so well together in the form of a drink or such tasty pastries. Wish I could send you a slice! 🙂
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This is mouthwatering! I love the kick of rum – rum + pineapple and rum + apricot jam!!
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Thank you! Yes, the rum added such wonderful flavor and aroma. It works so well with pineapple and coconut. Well worth trying. 🙂
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Looks delicious. Can’t wait to try this recipe.
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Thank you Deepti, I’m glad you liked the recipe. Hope you’ll enjoy it. 🙂
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Sounds like a marriage of flavors made in heaven! Yum.
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Thank you Joanne, I’m glad you liked the recipe. These flavors indeed work so well together. Well worth trying. 🙂
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This looks wonderful! I love these flavor combinations.
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Thank you Dianna, I’m glad you liked the recipe. The galette disappeared very quickly! 🙂
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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.
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Thank you Marcella, I’m glad you liked the recipe. This combination worked so well in the form of galette, I already made it again with the rest of the pineapple. Roasted pineapple is indeed delicious. 🙂
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This looks absolutely delicious, love the pineapple and coconut combination !!
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Thank you Nisha, I’m glad you liked the recipe. It is indeed a wonderful combination. 🙂
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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!
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Thank you Sandhya! This tasty combination worked so well in the form of galette. The millet also added a nice texture and flavor to the dough. Well worth trying. 🙂
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Yumm!
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Thank you Dawn! 🙂
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yummy and gorgeous chef!
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Thank you Lyn! 🙂
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Oh your recipes are always amazing… excellent combination of flavours!
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Thank you Annika! 🙂
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I love the free-form rustic look of the galette. It really adds a special touch this dessert.
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Thank you Sheryl, I’m glad you liked the recipe. I too love the rustic look of the galette. It’s just perfect for casual easy entertaining. 🙂
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Lovely rustic pastry. Being English, I couldn’t resist pouring custard on it.
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Thank you! Adding custard can definitely work well here. 🙂
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