Go Back

Nutella and Caramelized Banana Galette

This is a warm chocolaty twist on the classic free-form pastry. It's about as simple as it gets with a five ingredient pie crust and a 4 ingredient filling. The flavors are simple and classic: Nutella, dark chocolate, banana, and sea salt. The crust is buttery and flakey, and the filling is warm and gooey, topped with slightly chewy caramelized bananas.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 2 hours
Total Time 3 hours
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 ½ cups all purpose flour
  • 2 Tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter cold and cubed
  • ¼-½ cup ice cold water*
Filling
  • ⅓ cup Nutella
  • 4 ounces bittersweet chocolate roughly chopped
  • 2 large bananas sliced into circles, roughly ¼-½ inch thick
  • 1 large egg
  • 1 Tablespoon milk
  • caster sugar for topping
  • flaky sea salt

Method
 

Make the crust
  1. In a large bowl, toss together the flour, sugar, and salt. Cut in the cold butter with a pastry cutter until pea sized crumbs form and flour is slightly moistened. Using a rubber spatula, stir in the cold water until a shaggy dough forms. Do this one Tablespoon at a time, as the amount of water will vary depending on weather, climate, and time of year. The dough shouldn't be crumbly or sticky , but soft and shaggy with patches of butter. I usually do about 6-7 Tablespoons.
  2. Dump the shaggy dough onto a floured surface and form it into a ball. You don't want to knead it, just shape it into a ball. Then, flatten it slightly with your hands into a thick disk and wrap tightly with cling wrap. Chill the covered dough for at least 2 hours, or overnight.
Make the galette
  1. Preheat the oven to 425℉ and line a large baking sheet with parchment paper.
  2. Remove the dough from the fridge and peel off the cling wrap. Roll the dough out into a 12x14 inch oval on a lightly floured surface. The shape doesn't matter, mine just usually ends up being an oval. Transfer this rolled out dough onto the previously prepared baking sheet.
  3. Spread the Nutella in an even layer over the dough, leaving an inch wide border along the sides. Sprinkle the chopped chocolate on top of the Nutella, and then place the bananas on top of that in an even layer. Fold the edges of the galette over to create a crust. Try not to cover the bananas when doing this.
  4. In a small bowl, whisk the egg with the milk. Using a pastry brush, paint the egg wash over the crust and sprinkle on some turbinado sugar. Sprinkle more turbinado over the banana slices so they will get caramelized in the oven.
  5. Bake for 20-25 minutes or until the crust is golden brown. This time will vary depending on your oven. Let the galette cool for 10 minutes before sprinkling on lots of flaky sea salt and serving.
  6. Galette stays fresh sealed in an airtight container in the refrigerator for up to 3 days. To reheat it, place it on a parchment lined baking sheet and bake at 350℉ for 5-10 minutes or until chocolate is melty again

Notes

Water: The amount of water you need will vary. In warmer months you may need a little less, and a little more in colder months. Just add water a few Tablespoons at a time until a dough forms.