Melt our hearts: Chocolate, banana and hazelnut galette 

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Melt our hearts: Chocolate, banana and hazelnut galette

By Sue Quinn

Published: | Updated:

This is a quick and delicious dessert you can make from pantry ingredients. Perfect with a scoop of vanilla ice cream or a cloud of whipped cream on top.

SERVES 6

PREP 35 minutes, plus 30 minutes chilling

COOK 30 minutes

200g plain flour

60g caster sugar

50g ground hazelnuts

pinch of salt

125g cold unsalted butter, chopped

2 egg yolks, lightly beaten

2 tbsp runny honey

100g dark chocolate (60-70% cocoa solids), roughly chopped

3 medium ripe bananas

2 tbsp demerara sugar, for sprinkling

1 egg, lightly beaten with a splash of milk, for egg wash

  • First, make your dough. Using a fork or balloon whisk, whisk the flour, caster sugar, ground hazelnuts and salt together in a bowl to combine. Transfer to a food processor, add the butter and pulse to a breadcrumb consistency.
  • Add the egg yolks, a little at a time, pulsing between additions, to make a shaggy dough. Tip out on to a work surface, knead briefly and shape into a disc. Wrap in plastic wrap and chill for 30 minutes.
  • Meanwhile, preheat the oven to 180C/160C fan/gas 4 and place a baking sheet inside to heat. Warm the honey in a small pan and set aside.
  • Roll out the dough between two pieces of baking paper into a circle roughly 35cm in diameter. Carefully peel off the top layer of paper.
  • Using a bowl, plate or pan lid as a guide, mark out (but don’t cut!) a circle, roughly 22cm in diameter, in the centre of the dough. Using a sharp knife, cut out a circle 32cm in diameter around the marked-out circle: there should be a 5cm border between the marked-out circle and the edge of the pastry.
  • Scatter the chopped chocolate within the border of the marked-out circle. Thinly slice the bananas and arrange neatly on top of the chocolate. Brush the bananas with the warmed honey and sprinkle with 1 tbsp demerara sugar.
  • Fold the border inwards, pleating and gently pressing to form a neat edge as you go. Brush the dough with the egg wash and sprinkle with the remaining sugar.
  • Quickly slide the galette on its paper on to the hot baking sheet and bake for 30 minutes until golden and crisp underneath. Serve immediately.