2 cups all-purpose flour (250gr)
12 tbsp. butter (172gr)
Approximately 1/4 cup ice water (60ml)
pinch of sea salt
3 cups fresh chopped pineapple (720gr)
3/4 cup flour (94gr)
1/2 cup sugar (100gr)
8 tbsp. butter (115gr)
8 oz. cone of piloncillo (raw sugar loaf) (225gr)
1/4 cup heavy cream (60ml)
1/4 tsp. sea salt (1gr)
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.