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Pineapple Galette

Pie is for the advanced. Pineapple Galette is for the…unadvanced?

The other day, J Man was taking his own sweet time at breakfast. I was in a huff to get out the door and as he was lazily spooning oatmeal into his mouth, chatting away about windshield wipers (yes, these are the conversations we have), I was frantically trying to put his shoes on him and brush my teeth at the same time.

Me: “Are you almost done?”

J Man: “I just need to eat my Stripples.” (Soy bacon)

Me: “Do you want to take them with you in the car?”

J Man: “Yes, because you cannot be entrusted with them!”

Me: (laughing) “Where did you learn the word ‘entrusted’?”

J Man: “Mommy. I’m advanced.”

Yes you are, sweet boy, yes you are!

Whether you are advanced or not, anyone can make a galette.

What’s a galette? A wad of dough rolled out with some filling plopped in the middle. That’s the “advanced” description anyway…


Rather than fluting the crust, you just haphazardly fold up the edges. We’re going for “rustic” here, people.


I broiled this for 23 seconds too long…

Also handy? The fact that if you’re packing all your worldly possessions up and your pie plates are long wrapped up in newspaper, you don’t need them! This galette is baked on a regular baking sheet! Not handy? When your super helpful husband also packs your earbuds and you throw a mini temper tantrum. In that case, pineapple galette is even more necessary…


I used pineapple because it’s what we had, but I think berries or peaches would be great. My dad had a piece and liked it, but suggested the superiority of apples- maybe so, Papa. Maybe so.


Maybe your Twitter name is “baking dummy”. If so, this galette is for you. Maybe you’re a pastry chef, but you’re also trying to cram the playground, grocery shopping and a 3 mile run into your day. If so, this galette is for you.

Just make sure your husband didn’t pack your earbuds…

Pineapple Galette


1 cup AP flour
1/4 tsp salt
1 TBS sugar in the raw
1/4 cup earth balance vegan butter
1 flax egg (1 TBS flax seed + 3 TBS water)
2 TBS water

2 cups pineapple, chopped
2 TBS flour
2 TBS sugar in the raw
1 TBS earth balance


Combine flour, salt and 1 TBS sugar in a medium bowl. Add butter and rub in until combined and texture is sandy. Add water and flax egg, stirring until dough forms a ball.

In a separate bowl, mix pineapple, 2 TBS flour and 2 TBS sugar.

Roll dough out on a floured surface, approximately 9×13. Transfer to a parchment or Silpat lined baking sheet.

Dump pineapple mixture in the middle. Dot with butter. Fold edges of dough up around fruit. Bake at 375 for 45 minutes. Broil for 3-4 minutes for a nice golden crust. Slice into 6 wedges.


5 responses »

  1. Sounds good but I think I’ll take your Dad’s advice and try it with apples.

  2. This looks amaaazing!! I love pineapple, especially when it is cooked or baked :).

    • Me too! Sometimes I’ll take slices of fresh pineapple, sprinkle a little granulated sugar and then use a kitchen torch for a little “brûlée”…so good!

      • It was quite delicious Jolley Ho. I exercised self-restraint to not eat the last lonely piece!

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