When my friend Becky asked for my help with an upcoming SLC Mixer event, I eagerly agreed. I’m a huge supporter of her vision to bring local food artisans and the community together. This particular event was a tasting of red wine and fish pairings, with sommelier Jim Santangelo and fish from Fog River. I know what you’re thinking— fish and red wine? But Jim debunked the belief that fish only pairs with white wines. We prepared and served salmon, halibut, and steelhead with some amazing red wines. Becky and I had a lot of fun planning the menu for the event, and learned a lot while plating four courses for a group of around twenty in a space without a true kitchen.
Is it any surprise that while the fish was incredible, my favorite course was dessert? I shouldn’t think so. Jim advised us that tropical flavors would pair well with the dessert wine he’d be serving, and when we stumbled across some amazing mangoes at the market, the idea for these galettes was born.
Modeled after my blueberry galettes, I baked chunks of fresh pineapple and mango tucked into my favorite pie crust. They were glazed with a ginger simple syrup and served with whipped cream and a sprig of basil. I had never baked with mangos before so I was a little nervous, but all three flavors came together to create one amazing dessert. We got a lot of compliments, so I’ll consider it a success.
I hope Becky asks for my help again, and I hope you’ll give the mango and pineapple galettes a try!
If you’re a Salt Lake City local, be sure to check out the upcoming SLC Mixer events.
- 2½ cups (315 grams) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (226 grams) unsalted butter, cold and cut into cubes
- ½ cup (118 ml) buttermilk, cold
- 1-2 tablespoons vodka or water, cold
- Egg wash
- Sanding Sugar
- 1 pineapple, peeled and cubed
- 3 mangoes, peeled and cubed
- 2 tablespoons cornstarch
- 3 tablespoons sugar
- ½ teaspoon ground ginger
- ½ cup (100 grams) sugar
- 1 ginger root, peeled and sliced
- ½ cup water
- Combine the flour, sugar, and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour.
- Add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water or vodka a tablespoon at a time. Divide the dough into 8 equal portions and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour.
- On a lightly floured surface, use a rolling pin to roll out each disk of dough into a rough 6 inch circle.
- Combine the sugar, water, and chopped ginger in a small saucepan over medium high heat, stirring to dissolve the sugar. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and cover pan and let sit until cooled to room temperature. Store in the fridge until ready to use.
- Toss the chopped pineapple and mango with the sugar, cornstarch, and ground ginger. Divide equally among the dough rounds, leaving one inch space around the edges. Fold edges of the dough up over the fruit.
- Brush with the egg wash and sprinkle with sanding sugar. Place on parchment paper lined sheet pans and bake at 425 degrees F for 30-35 minutes until golden.
- Let cool to room temperature, then brush with simple syrup. Store leftover galettes in the fridge.
You may also like these posts:
This page contains affiliate links, which provide me a small percentage of all purchases made through them.