Buko Galette Recipe
Marries Filipino Buko Pie and French free-form crusty pastry, lemony, buttery dough wrapped around savoury coconut filling topped with sliced almonds and cheese.
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Ingredients
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Buttery Lemon Galette Dough
Savory Coconut (Buko-style) Filling
Finishing & Assembly
Method
Buttery Lemon Galette Dough
- 1
Prepare dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 2 tablespoons granulated sugar and 1/2 teaspoon fine sea salt until evenly combined.
- 2
Cut in butter
Add 1 cup (2 sticks) cold, cubed unsalted butter to the flour. Using a pastry cutter, two knives, or your fingertips (working quickly), cut the butter into the flour until the mixture resembles coarse cornmeal with pea-sized butter pieces remaining.
- 3
Add lemon and ice water
Stir in 1 tablespoon fresh lemon zest and 1 tablespoon lemon juice. Sprinkle 6 tablespoons ice water over the mixture, 1–2 tablespoons at a time, tossing gently with a fork until the dough just comes together when pressed. You may not need all the water. The dough should hold when squeezed but remain shaggy.
- 4
Form and chill
Turn the dough out onto a lightly floured surface and gently press into a 6–8 inch disc (or divide into two for smaller galettes). Wrap tightly in plastic and refrigerate for at least 45 minutes (up to 48 hours) to relax gluten and firm butter.
Savory Coconut (Buko-style) Filling
- 5
Cook coconut custard base
In a medium saucepan over medium-low heat, combine 1 cup unsweetened coconut milk, 1/2 cup whole milk, 1/4 cup granulated sugar and 2 tablespoons light brown sugar. Warm gently, stirring, until sugars dissolve and mixture is hot but not boiling (about 4–6 minutes).
- 6
Thicken mixture
Whisk 2 tablespoons all-purpose flour with a few tablespoons of the warm milk mixture in a small bowl to make a slurry, then whisk back into the saucepan. Cook, stirring constantly, until the mixture lightly thickens (about 2–3 minutes). If the coconut is especially wet, you can add 1 tablespoon cornstarch mixed with 1 tablespoon water instead of flour; directions remain the same.
- 7
Incorporate eggs and butter
Temper the eggs: beat 2 eggs in a small bowl. Slowly ladle about 1/3 cup of the hot coconut mixture into the eggs while whisking briskly, then pour the tempered eggs back into the saucepan. Cook over low heat, stirring constantly until the custard is smooth and thick enough to coat the back of a spoon (2–3 minutes). Remove from heat and stir in 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and 1/2 teaspoon kosher salt. Allow to cool 10 minutes.
- 8
Add coconut meat
Fold in 4 cups shredded or thinly sliced young coconut meat (buko) until evenly distributed. Taste and adjust sweetness or salt: add up to 1 tablespoon extra sugar if you prefer sweeter filling, or a pinch more salt to balance. Let mixture cool until just warm or room temperature so it won't melt the chilled dough.
- 9
Prepare toppings
Stir together 1/2 cup grated sharp white cheddar (or kesong puti) to have ready for sprinkling. Measure 1/2 cup sliced almonds.
Finishing & Assembly
- 10
Preheat oven and prepare pan
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper and lightly dust with flour or spray with nonstick spray.
- 11
Roll out dough
On a lightly floured work surface, roll chilled dough disc to about 12-inch diameter and roughly 1/8–3/16 inch thick, keeping the center slightly thicker than the edges. If dough cracks, patch gently with chilled scraps and minimal handling. Transfer rolled dough to prepared baking sheet using the parchment.
- 12
Assemble galette
Mound the cooled coconut filling into the center of the dough, leaving a 2-inch border all the way around. Spoon and spread so filling is even but slightly domed in the middle (avoid overfilling). Sprinkle the grated cheese evenly over the top of the filling, then scatter sliced almonds around (they will toast).
- 13
Fold edges and egg wash
Gently fold the exposed dough border up and over the edge of the filling in pleats, pinching as needed to keep a secure rim and leaving the center open. Lightly brush the folded crust with the beaten egg wash. If desired, sprinkle 1 tablespoon granulated sugar over the crust for a hint of sweetness and crunch, and a small pinch (1/4 tsp) of coarse finishing salt on the cheese to accentuate flavor.
- 14
Bake
Place galette in preheated oven and bake for 30–38 minutes, rotating midway, until crust is deep golden brown, filling is bubbling slightly and almonds/toasted and cheese is melted and golden in spots. If the edges brown too quickly, tent loosely with foil after 20 minutes.
- 15
Cool and serve
Remove from oven and let rest on the baking sheet for 15–20 minutes to set the filling. Transfer to a wire rack. Serve warm or at room temperature, sliced into wedges. Sprinkle a final tiny pinch of flaky salt over each slice if desired.