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.