Serves 8 | prep 10 mins | total time
For the galette
- 100g salted butter, cubed
- 100g dark muscovado sugar
- 100ml double cream
- 375g ready-rolled puff pastry
- 4-5 ripe bananas
- beaten egg, to glaze
For the cream topping
- 300ml double cream
- 2 tbsp icing sugar
- 2 tsp vanilla bean paste or extract
- 30g dried banana chips, roughly chopped
Prepare to the end of step 4 a few hours ahead, as it needs to be cool before the cream is added to serve.
- Make the sauce for the galette. Put the butter, sugar and double cream into a pan over a medium heat. Stir frequently while everything melts, then bring the mixture to the boil for just a minute. Remove the pan from the heat; allow the sauce to cool to room temperature – it should thicken and become spreadable. Preheat the oven to 200°C, fan 180°C, gas 6.
- Unroll the pastry onto a baking sheet lined with baking paper. Score a border all the way around the pastry 1cm from the edges. Use a fork to prick the centre of the pastry.
- Spread three-quarters of the sauce within the border, set aside the rest to serve. Peel the bananas; cut into thin discs. Arrange them on top of the sauce, overlapping so they all fit. Glaze the pastry border with the egg.
- Bake for 35 minutes until the pastry is crisp underneath and the bananas have darkened. Don't worry if the galette has really puffed up, it will sink back on cooling. Cool on the tray.
- Whisk together the cream, icing sugar and vanilla bean paste to soft, floppy peaks; chill.
- When the galette is cool, randomly dollop with cream. Warm the rest of the sauce just until runny; drizzle it messily over the galette. Scatter with the chopped banana chips.