Buko Galette
Marries Filipino Buko Pie and French free-form crusty pastry, lemony, buttery dough wrapped around savoury coconut filling topped with sliced almonds and cheese.
On October 28, 2022, we served Buko Galette to a crowd of tourism officers attending the 23rd National Convention of the Association of Tourism Officers of the Philippines at the Sigtuna Hall in Tagaytay International Convention Center, Tagaytay City.
Life was so simple then. Even when we were in a hurry or caught in traffic. Then Coronavirus happened. Life went on a standstill.
We have nowhere to go. Forced and confined in spaces. Now we have the best example of the theory of evolution by Charles Darwin. We have to adjust to our new environment to survive. We have to reinvent ourselves.
Even food had to be reinvented. They too had the time of day. Holed up in our place in Tagaytay, there was a lot of Buko. Drinking its juice helps me. It balances the acidity in my body. But what to do, what to do with the Buko meat? Want not. Waste not. Then I remember Buko Pie, a traditional pasalubong here in the South. I imagined how I like my Buko Pie. Then I mixed some new ingredients to the basic ones with the fresh slices of Buko meat and baked them together in a free-flowing flat, round crusty dough which I borrowed from the recipe of a French galette. Oh, there was a lot of trying. Wishful thinking too. Curious and care-free with so much time, I did not stop until Voila, as the French would say, look there! My very own kind of Buko Pie. To pay tribute to the French, I named it Buko Galette (Buko G!).
Best two reviews from people who tasted our Buko galette:
They eat everything. No crumbs left, not even for ants.
Buko Galette is food for the gods whether hot or cold.
These comments maybe much ado over nothing for others. For me this means I am at home in my kitchen. This is where our hearts get inspired by the ordinary. In this case the extra ordinary: the pandemic in our midst. I know that others too made a breakthrough. Found means to survive. Buko Galette is a humble homey pie. But it is ageless, timeless, traditional, rustic even. It is our culinary masterpiece for all to enjoy.
People love it. Young and old at any time of the day or night anywhere. Good with a cup of coffee, a small scoop of vanilla ice cream or on its own. Shared with friends, families or even when you are alone. It will keep up with the Juans, the Marias even with the Joneses. Try it. Book with us. Request for it. It can be one of the centerpieces in your event, celebration, milestone here at Pine Valley. Don’t worry. We will not run out of Buko. According to the Philippine Statistics Authority, the Philippines is the world’s second largest producer of coconut products – after Indonesia. As they say, it is more fun in the Philippines. It is more fun at Pine Valley Tagaytay.