Banana Nutella Galette

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I was invited to dinner at my sister in law’s place and I wanted to bring something for them. She has three wonderful kids so I wanted to bring something kids will eat. And I thought- Hey! Banana and Nutella never disappoints! I wanted the pastry to be crisp and so there is a slight envelope fold but nothing too complicated! Fast enough to be made in an afternoon, and pretty enough to be greeted with “oooohs” and “aaaahs”.

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 Banana Nutella Galette

Yield: 1 pie

Pastry:

112g plain flour

7g sugar

2g salt

112g butter, cold from the fridge, cut into small cubes

57g cold water from the fridge

Filling: 

2-3 bananas

Nutella for spreading and drizzle

Glaze: 

1 egg

7g cream 

Tiny pinch of salt

1) Mix flour, sugar and salt in a bowl. Add in butter. Toss butter in flour mixture to break up the pieces. Smash the butter flat between your fingertips. No need for any cutting or rubbing! Stir in water then use spatula or wooden spoon to stir dough together into a shaggy mixture. Make sure to incorporate all the flour from the sides of the bowl. Stick it in the fridge for 5-10 mins to rest.

2) Generously flour working surface. Roll out dough to a big rectangle. Fold the sides to the center, then close it like a book. Fold in half once more, to bring the short sides together to create a thick block.

3) Time to assemble! Roll out dough into a circle, about 12 inches in diameter. Make sure the bottom is not sticking to the surface. Sprinkle a tiny bit of flour under the dough if you need to. Transfer to a baking tray lined with parchment paper, cover with cling wrap and let rest in fridge for 1-2 hours.

4)Preheat oven to 205 degrees.

5) Spread some Nutella in the center of the rolled out circle, leaving a border of 2 inches around the edges.

6) Slice bananas and arrange on the Nutella covered areas in concentric circles, starting at the outer edges, working your way to the center of the pie, overlapping each other.

7) With a sharp knife, cut slits in the border of the dough, from the banana to the edge of the dough, about 5 inches apart. Fold each cut dough part over the bananas, continuing so each dough segment overlaps the previous one. Rest in fridge for 10 mins. Meanwhile, make the glaze by mixing all ingredients together on a small bowl.

9) Use a brush ( or your fingers if you don’t have a brush) to brush on the glaze on the exposed dough sides, then sprinkle on some Demerara sugar or course sugar. 

8) Bake for 30-35 mins. Drizzle the exposed banana part with Nutella. Let cool for at least 5 mins before cutting into it! Enjoy!