This is not a pie. Not just because it’s a galette, but mostly because it’s an image of a thing. It is not the thing itself. You cannot eat it. You cannot smell it. You cannot guarantee it’s tasty or even food for that matter.
I’ve been thinking a lot lately about Rene Magritte‘s, Treachery of Images. In 1929, at age 30, Margritte painted a pipe and wrote below it, “Ceci n’est pas une pipe,” “This is not a pipe.” His art seen HERE, reminds us that an image of a thing is not the thing itself.
In today’s world of #selfies and foodporn, we share more of ourselves than ever before. Yet, none of what we share is all (if any) of who we are. For the Self-Aware Selfie this often means going through dozens of photos before deciding, “This, this is how I see myself and want to share it with others.” Some argue that the selfie is evidence of self-centeredness. I would argue that it’s a sign of our desire to connect with others. Much like sharing recipes and how-to tips. Humans innately want to spread our humanness.
So, here let me spread a little more of myself. This is a Rustic Custard Galette. A galette not a pie, because I didn’t have a pie pan. It’s not a true galette, which is more cake than pie and it’s not a pie either. But it’s tasty. Of course, you’ll just have to trust me, because you can’t lick these photos to find out.
I used a pie crust mix, but I recommend Martha Stewart’s Galette Dough recipe found HERE. I also didn’t have all of the ingredients I needed. I’m working out of someone else’s kitchen and doing the best I can with what I have. Or is that TMI?
Rustic Custard Galette with a Pineapple Puree
|Preparation time: 20 minutes||Cook time: 20 minutes||Serves 8-10|
|Technique: Baking||Taste: Sweet||Intermediate|
- Use Martha Stewart’s Galette Dough Recipe found HERE
- Or use pie crust mix
- Or pre-made pie crust
- 2 large eggs
- ½ cup sugar
- ¼ tsp salt
- ½ tsp vanilla extract
- ¼ tsp nutmeg or allspice
- 1 ½ cups milk
- 1 cup pineapple
- ½ tbsp sugar
- ½ tsp nutmeg or allspice
- ½ tsp heavy cream or whole milk
Follow instructions to make pie crust. Note that crust should be very well sealed. Bake at 450℉ for 8-10 minutes until lightly golden brown.
For custard: Separate one egg white into small bowl and yolk into a medium bowl. Beat yolk with remaining egg. Blend with sugar, salt, vanilla and spice. Stir in milk. Beat egg white until stiff peaks form. Fold into mixture. Pour filling into browned crusts. Return to oven for an additional 10-15 minutes, until custard browns and bounces back at the touch of finger. Allow to cool, brush crust with milk and sprinkle with sugar.
Puree remaining ingredients in blender. Spoon onto cooled custard, sprinkle with spice for garnish.
- Add pineapple slice to custard before baking
- Top with whipped cream
- Serve warm with ice cream
Download the Recipe HERE