Caramelised banana & chocolate galette
Ingredients
- 70g hazelnuts roughly chopped
- 150g dark chocolate finely chopped
- 500g block shop-bought puff pastry
- 3 bananas sliced
- 3 tbsp light brown soft sugar
- vanilla ice cream to serve (optional)
Instructions
- 1
Heat the oven to 200C/180C fan/gas 6. Blitz 50g of the hazelnuts in a small food processor until they resemble fine breadcrumbs, then tip into a bowl with the chocolate.
- 2
Roll the pastry out to a round roughly 30cm in diameter on a sheet of baking parchment. Scatter the chocolate and hazelnut mixture over the pastry circle, leaving a 5cm border. Top with the bananas and most of the remaining hazelnuts, then fold the edges of the pastry over. Transfer the galette to a baking sheet along with the baking parchment, then chill in the fridge for at least 10 mins.
10 min - 3
Remove from the fridge and sprinkle the sugar over the galette, then bake for 25-30 mins, or until golden and puffed up. Scatter over the remaining hazelnuts and serve with a scoop of vanilla ice cream, if you like.
25 min
Nutrition
Per serving (based on 6 servings)
