Spiced chocolate pineapple galette
Spiced chocolate pineapple galette
There’s something special about a galette, or as I like to call it in my head the flattest of pies you can get. And honestly, I think there are three reasons for this:
They are super convenient to make
They are brilliant in terms of reducing food waste
They provide a canvas to let your imagination run totally wild!
As someone who makes a lot of galettes for these reasons, I find it sad when people who regularly bake tell me that they’re not a big galette fan. When I ask them why this is the case, a common reason is that they find galettes to be boring. This is where I hope my spiced chocolate pineapple galette may change that. The chocolate and pineapple combination works so well, but what really elevates the entire dish is the use of chilli flake. When I originally made this recipe, I used ginger, however, I’ve found that the chilli flake marries lovely with the sweetness you get from the rest of the dish. Personally, this works really well with a scoop of ice cream, but of course, that’s optional.
A couple of notes. You can make the pastry in advance, where it will keep in the fridge for up to 3 weeks and in the freezer for up to 3 months. I also zest the entire galette with orange, however, that’s a personal choice. Finally, I would opt for fresh pineapple over canned as it will hold its shape better.
Ingredients
For the pastry
200 g plain white flour
30 g cocoa powder
A pinch of salt
1 tsp chilli flake
2 tbsp granulated sugar
2 tsp ground cinnamon
120 g unsalted butter cubed from the fridge
1 tbsp demerara sugar
1 large egg lightly beaten
80 - 100 g ice cold water
For the fruit
250 g fresh pineapple
100 g granulated sugar
2 tbsp cinnamon
1 large orange, zested
Instructions
To make the pie crust Combine the flour, sugar, spices, salt and butter into a food processor. Pulse until you have small pieces of butter that are not completely combined in the flour. Pour the contents into a clean bowl and begin to add the ice cold water, incorporating it using a knife. Once the mixture begins to come together, pour the contents on a clean surface and bring them together to form a disc of around 20 cm. Wrap in clingfilm and allow for the pie crust to chill and hydrate in the fridge for a minimum of 1 hour.
Whilst the pie crust is chilling, prepare the fruit filling. Finely slice the pineapple and add to a bowl, along with the cinnamon and sugar. Mix together until all the fruit is well mixed with the cinnamon-sugar combination. Leave to sit at room temperature covered for at least an hour.
Remove your chilled pie crust from the fridge, ensuring that it’s firm but pliable. Using your rolling pin, roll out the pie crust from the centre to form a large disc with a thickness of around 4 mm (size of a pound coin). Once rolled out, place on a lined parchment paper baking tray. Lay out your pineapple sizes across the galette, ensuring the pieces don’t overlap and you’re left with a 4 cm border. Do not throw away the leftover pineapple syrup. Carefully fold over the border, doing this step in sections to get an overlapping effect. Place the entire galette in a freezer for at least 10 mins.
Preheat your oven to 200 degrees Celcius/180 fan. Take your galette out of the freezer and brush over a layer of beaten egg wash around the border of the galette. Sprinkle demerara sugar across the entire galette and place it in the oven. Bake for 10 mins before reducing the temperature to 180 degrees Celcius/160 fan and baking for another 25-30 mins, or until the galette is deep in colour and can come off the parchment paper without resistance.
Whilst the galette is baking, prepare the filling. Pour the leftover syrup from the pineapples into a pot and bring the mixture to a boil over a medium hob heat. Once boiling, leave to point for between 5-7 mins or until the mixture noticeably thickens. Take off the heat and allow the mixture to cool whilst the galette is baking.
Once the galette is cool, brush over the cooked syrup on the fruit and zest a large orange over the top. Serve. the galette will keep for 2-3 days at room temperature.