Brown Sugar Banana Galette

A galette is the forgiving version of a tart. You pile the fruit in the middle, fold the edges over roughly, and the fact that it looks handmade is the point. Bananas caramelise fast, so the brown sugar and butter go on top rather than underneath where they would burn.

1. 1

   Heat the oven to 200°C / 400°F. Unroll the pastry onto a lined baking tray and chill it while you prepare the fruit.

   For this step

   • 320 g shortcrust or puff pastry sheet
2. 2

   Toss the banana slices with the brown sugar, cinnamon and cornflour.

   For this step

   • ⅓ cup (73 g) light brown sugar
   • ½ tsp ground cinnamon
   • 1 tbsp (8 g) cornflour (cornstarch)
   • 1 tbsp demerara sugar
3. 3

   Pile the fruit into the middle of the pastry, leaving a clear border of about 5 cm all the way round. Dot the butter over the top.

   For this step

   • 320 g shortcrust or puff pastry sheet
   • 2 tbsp (28 g) unsalted butter
4. 4

   Fold the border up and over the fruit, pleating it roughly as you go. Brush the pastry with beaten egg and sprinkle with demerara.

   For this step

   • 320 g shortcrust or puff pastry sheet
   • 1 tbsp demerara sugar
5. 5

   Bake for 32 to 35 minutes until the pastry is deep golden and the juices are bubbling. Let it cool for 15 minutes before sliding it off the tray, or it will stick.

   For this step

   • 320 g shortcrust or puff pastry sheet

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