Caramelised Bananas and Chocolate Galette

• hazelnuts↗70g g

  coarsely chopped

• dark chocolate↗150g g

  finely chopped

• puff pastry↗500g block shop-bought g

  block, shop‑bought

• bananas↗3

  sliced

• light brown soft sugar↗3 tbsp tbsp
• vanilla ice cream

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Pulse 50 g of hazelnuts in a small food processor until it resembles fine crumbs, then transfer to a bowl with the chocolate.

2. 2

   Roll out the pastry into a circle about 30 cm in diameter on a sheet of parchment paper. Sprinkle the chocolate‑hazelnut mixture over the pastry, leaving a 5 cm border. Arrange the sliced bananas and most of the remaining hazelnuts on top, then fold the pastry edges over. Transfer the galette to a baking tray with the parchment and chill in the refrigerator for at least 10 minutes.

3. 3

   Remove from the refrigerator and dust the galette with sugar, then bake for 25‑30 minutes, or until it becomes golden and risen. Sprinkle the remaining hazelnuts and serve with a portion of vanilla ice cream, if desired.