Chocolate, banana and hazelnut galette

Serves 6 Desserts and puddings

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Method

Make a dough by whisking the flour, caster sugar, ground hazelnuts and a pinch of salt together in a bowl, using a fork or balloon whisk, 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 cling film and transfer to the fridge for 30 minutes.

Meanwhile, preheat the oven to 180C/160C F/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 2 pieces of baking paper into a circle approx. 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 now 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 warmed honey over the bananas and sprinkle 1tbsp of the demerara sugar over.

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 hot.

This recipe is from the April 2022 issue of Food and Travel. To subscribe today, click here.