Chocolate Banana Galette
- For the pastry (if not using shop-bought):
- 150g plain flour
- 2 tsp caster sugar
- ½ tsp salt
- 115g unsalted butter cubed & chilled
- 3 - 4 tbsp ice water
- For the filling:
- 75g hazelnuts, roughly chopped & divided
- 150g 70% dark chocolate, roughly chopped
- 3 bananas, sliced
- 3 tbsp light soft brown sugar
- 1 egg, beaten
- Demerara sugar, for sprinkling
- Serving suggestions: Vanilla ice-cream
- If making your own pastry by hand, whisk together the dry ingredients in a medium sized bowl. Add the cubes of chilled butter and rub into the dry ingredients with your fingertips until it mostly resembles breadcrumbs with some larger pea-sized pieces.
- Add 3 tbsp of the ice water and use a blunt knife to mix into the mixture until it starts to clump together to form a shaggy dough. If the dough holds together when you squeeze a bit in your hand, then it’s perfect. If it crumbles apart, stir in the additional 1 tbsp of water.
- Turn the dough out onto a clean surface lightly dusted with flour and bring together by simply pressing and squeezing it together (not kneading it) until it forms a thick round disc.
- Wrap the dough in parchment paper and chill in the fridge for at least 1 hour. This can be made a few days ahead and kept in the fridge until needed.
- To make the galette, pre-heat the oven to 200°C / 180°C fan assisted and line a large baking tray with parchment paper.
- Roll out the pastry with a flour-dusted rolling pin into a large circle, roughly larger than a dinner plate and about 5mm thick, on a clean surface dusted with flour, making sure to lift and move the pastry from time to time to stop it from sticking.
- Transfer the pastry to the parchment-lined baking tray.
- Scatter half of the chopped hazelnuts and all of the chocolate over the pastry, leaving a 5cm border.
- Arrange the sliced banana evenly over the top then scatter the remaining hazelnuts and soft light brown sugar.
- Fold the dough border up and over the filling starting at 6 o’clock and working your way around the tart until you’re back where you started, lightly pressing the pastry together where the folds meet to help them stick together.
- Use a pastry brush and egg wash the pastry border, then sprinkle with demerara sugar.
- Bake in pre-heated oven until the pastry is crisp and golden, about 25-30 minutes.
- Serve warm with vanilla ice-cream.