Pineapple tile galette with candied shiso leaves

Pulse the flour and salt briefly in a food processor.

Add cold, even slightly frozen, butter and pulse until pebbly, pieces mostly lentil-sized with some chickpea-sized.

Pulse while streaming in the ice water so it sprays across the flour; stop when it climbs the sides, erring on the side of under-hydrating.

Dump into a bowl and test: a handful pressed lightly should come together and still break back apart.

Pack the mixture into plastic wrap, pressing out the air and pinching or rolling any dry areas, without warming it by hand; refrigerate so the flour hydrates and the dough relaxes.

Roll the slightly chilled dough between parchment with short radial strokes from the center, flipping often, dusting with a little flour if it sticks, and pinching to even out thick spots; chill if it warms.

Zest the lime into the flour and sugar and pinch together into a damp, sandy barrier; sprinkle it evenly up to the edges.

Fold the border over in close pleats all in one direction, then tuck and define the edges. Chill.

Cut the pineapple: discard the crown, cut off the bottom and peel generously, putting peels in the pot; halve lengthwise, quarter into eight spears, cut out the cores (into the pot) and slice into fan shapes.

For the syrup, add two cups of water and three quarters of a cup of sugar to the peels and cores and boil hard at medium-high, adding water if it dries out, to reduce until thick and viscous.

Shingle the pineapple over the dough in overlapping rows from the top corner, overlapping in both directions because it shrinks in the oven.

Brush the crust with melted coconut oil for shine and color, and sprinkle the reserved tablespoon and a half of sugar over the crust.

Bake on the center rack in a very hot oven, 30 to 45 minutes or longer, rotating halfway; tent with foil if the crust colors faster than the fruit.

For the shiso chips, mix granulated sugar with about half a teaspoon of citric acid with a fork or whisk. Brush each leaf very thinly with egg white on both sides and pat into the sugar.

Spread on a clean, dry, lined pan and dry at room temperature in a low-humidity spot, 12 to 24 hours, flipping once; store airtight.

Strain the syrup, pushing to extract as much as possible from the peels; about a quarter cup of glaze.

Pull the tart when the crust is well colored and the tart slides loose when the pan is shaken. Optionally torch the edges.

Apply the glaze over the fruit while hot.

At room temperature, scatter the shiso chips on top, slice with a chef's knife and finish with a little flaky sea salt.