Bananas take on a lovely deep flavor when baked, releasing their juices and caramelizing on top. There is nothing quite like a house perfumed by sweet roasting bananas. Too bad they look like they’ve emerged on the losing end of a fight, all soft, bruised and black in places. My gracious guests’ only comment was that it was very good. This is a dessert for people who can appreciate inner beauty.
Make sure, as always, that there are no holes in the dough. The juices burn something awful if they leak out and stick unattractively to the sides of the tart. Lots of bloops happened during the baking – I experimented with putting it on the lower third rack with bottom only heat, but it didn’t cook fast enough and some flakiness was sacrificed. I switched the heat to top and bottom, which resulted in a more normal cooking progression. However, the bottom was very pale. Is it possible to have a bottom as brown as the top? I’ve heard a pizza stone helps, but don’t have one. Let me know in the comments!
Good for Almost Anything pie dough,
half of 9-inch portion
3 ripe bananas, sliced diagonally 1/3 inch thick
1T melted butter
Preheat the oven to 190C.
Roll dough out to a diameter of 9 inches, 1/8 inches thick, between sheets of parchment paper. Peel off the top parchment and leave the bottom piece of parchment in place. Leaving a 1.5 inch space from the edge, arrange the banana slices from outside in, overlapping them slightly. Fold the excess edges in, pleating at whatever intervals you please. Repair the holes in the dough. Brush the top with melted butter and sprinkle the edges with 1T sugar and the remaining 0.5T sugar over the center.
Slide the galette with the parchment onto a baking sheet and into the middle rack of the oven. Bake for 25 minutes, rotating halfway, until crust turns golden brown and tips of the tops of bananas have caramelised.
Serve immediately. Galette keeps well for 2 days, covered at room temperature.