A free form pie with chocolately short crust pastry, sweet bananas, salted caramel and whipped cream. An easy and indulgent dessert
Ingredients
For the crust:
300g plain flour (AP)
20g cocoa
1/2 tsp salt
1 tbsp sugar
1/2 tsp cinnamon
230g unsalted butter, cold and cut into cubes
50ml cold water
1 egg, separated (for egg washing)
For the salted caramel sauce:
90g salted butter
225g sugar
125ml double cream (heavy)
1 tbsp golden syrup (or corn syrup)
1 tsp sea salt
For the filling:
4-5 large, ripe bananas, thickly sliced
75g brown sugar
45g butter, melted
To serve:
175ml double cream (heavy/whipping)
1/4 tsp cinnamon
1/2 tsp vanilla extract
30g dark chocolate
Instructions
To make the crust:
Put the flour, cocoa, salt, sugar and cinnamon in a food processor and pulse to combine. Add the butter and pulse until you have a breadcrumb consistency. With the motor running, slowly pour in the cold water until the dough starts to clump together. You most likely won't need all 50ml.
Turn dough out onto a lightly floured surface and gently form it into a bowl. Flatten into a disc and wrap in plastic, chill in fridge for at least 30 minutes.
To make the salted caramel sauce:
Make the sauce while the dough is chilling, so it has plenty of time to cool.
Put the sugar in a medium, heavy bottomed saucepan and heat on a medium heat until melted and amber in colour. Do not stir.
When the sugar is melted, immediately add the butter and stir until melted.
Slowly pour in the cream (careful, it will sputter and bubble
Stir in the golden syrup. Leave to bubble gently for 1 minute.
Remove from heat and stir in the salt. Leave to cool. Once cool enough to handle, pour into a jar and leave to cool completely.
To assemble and bake the galette:
Preheat oven to 175C/350F and line two baking sheets with parchment paper.
Remove the dough from the fridge and roll out to about 1/4" thick. Cut out approx 8" circles (I used a bowl for this). Transfer the circles to your prepared baking sheet.
Brush the circles with egg whites, then spread butter over each. Sprinkle with about 2 tbsp brown sugar, then arrange bananas on top.
Fold the edges of the pastry over, so it's just covering the outer edges of the filling. Mix the separated egg together and brush over the edges of the crust. Sprinkle the tops with more brown sugar.
Bake for 35-40 minutes, until pastry is cripsy. Remove from oven and cool completely on wire racks.
Once cooled, cover generously in salted caramel sauce.
To serve:
Add the cream, cinnamon and vanilla to a metal bowl and whip until you have soft peaks
Place a big dollop on top of each galette, then grate some of the dark chocolate over.
Serve immediately.
Notes
If you don't have a food processor, you your fingers or a fork to cut the butter into the flour mix. Stir in the water with a wooden spoon.
Any leftover salted caramel can be stored in a sealed jar in the fridge for two weeks.
Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/salted-caramel-banana-galette-banoffee/