To make the crust, using a pastry cutter or a food processor, cut together  12 tbsp. of butter with 2 cups of flour until the mixture resembles course meal. Add the salt, and then add a bit of the ice water, mixing and adding water until the the dough gathers into a cohesive ball. Wrap the ball in waxed paper, and chill in the refrigerator for 1 hour.

Meanwhile, make the pineapple filling by stirring together the pineapple, flour and sugar well. Set aside.

Heat your oven to 375°F (190°C). Remove the crust pastry from the refrigerator, and roll out into a large circle onto a piece of baking parchment paper.  The dough should be between 1/4″ to 1/8″ thick (3mm-6mm).  Spoon the pineapple filling into the center of the circle, and fold the edges towards the center to form the gallete as shown. Place the parchment with the gallete onto a baking sheet.Place the gallette in the oven, and bake for 50-60 minutes, until the pastry is well browned. Remove from oven and allow to cool.

To make the glaze, combine the piloncillo and butter in a 2 qt. saucepan. Heat over a low flame, taking care not to burn the butter. Crush the piloncillo so that it liquefies, which should take about 5 minutes. Once the mixture is liquid, whisk in the heavy cream and add the sea salt. Continue whisking until you have a smooth glaze, adding a tablespoon more of cream if necessary for a thinner sauce. Remove from the heat and allow to cool.

Spoon the warm glaze of the warm gallete, and serve immediately.