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Mini Banana Galettes

The perfect sweet treat to accompany that afternoon cuppa: our mini banana galettes have a crisp pastry and golden banana slices.
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Prep Time 30 minutes
Cook Time 25 minutes
Course Dessert, Tea time
Servings 6 mini galettes

Ingredients
  

For the galette dough

  • 160 g flour
  • 125 g butter
  • 1½ tsp sugar

For the filling and assembly

  • 3 ripe bananas (not mushy)
  • 30 g almonds
  • 2 tsp sugar
  • 1 tsp cocoa powder
  • egg wash, for brushing (or milk)
  • a pinch sugar, for sprinkling, OR
  • small handful almond flakes (optional)

Instructions
 

For the galette

  • Place the flour, sugar and butter in the bowl of a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, rub in the butter by hand.
  • Tip the mixture onto a clean surface and bring into a dough ball. Slightly press the ball into a disc, wrap in cling film and refrigerate for at least 1 hour to overnight.

For the filling

  • Finely chop the almonds and mix with the sugar, cocoa and vanilla extract in a bowl.
  • Thinly slice the bananas (approximately 4-5 mm in thickness). 

For the assembly and baking

  • Take the dough out of the fridge 10 mins prior to rolling.
  • Cut the dough into 6 roughly equal pieces and roll each piece into a ball. Roll each ball between 2 pieces of parchment into a 3-4 mm thick circle, around 10 to 12 cm in diameter (no need to be precious about getting a perfect circle).
    Alternatively roll the dough out into a sheet and cut out circles around 10-12cm in diameter. Gather the remaining dough and repeat the process until you have 6 circles.
  • Place 2 tsp of the almond mixture in the centre of the dough round and spread around, leaving a 2cm edge at the border.
  • Arrange the banana slices, overlapping the slices slightly (6-8 slices per mini galette) on the almond mixture leaving the 2 cm border uncovered. The bananas will shrink slightly in the oven.
  • Start to fold the edge of the dough up and over the bananas. Keep folding from one side, overlapping the dough edge as you go around (see picture in post).
  • Warm the honey for 10 to 15 seconds in the microwave to loosen and brush over the bananas.
  • Brush the folded dough edge with egg wash or milk and sprinkle with brown sugar or almond flakes.
  • Arrange the mini galettes on a baking tray and pop into the oven until the oven is pre-heated. This allows the galettes to cool before baking.
  • Preheat the oven to 200°C.
  • Bake for 20 mins or until crisp and golden at 200°C. Place on an oven rack to cool.
  • Enjoy warm or at room temperature with a hot cup of tea.