Banana Galette with Cashew Frangipane

Banana Galette with Cashew Frangipane

"As if to prove that you can make a galette with any fruit, I tried it one time with bananas, which aren’t juicy like those beloved berries and stone fruit, nor tart like citrus or tropical fruits. Joy of joys—it worked," Carla Lalli Music says of this Banana Galette with Cashew Frangipane. "The creamy frangipane spread over the surface of the dough is a combination of sweet cashews and rich, slightly bitter tahini, complemented with more than a dash of salt. While you could bake the galette without it, the frangipane ups the ante in a big way and makes this super special." This creative recipe comes from Carla Lalli Music's new cookbook, That Sounds So Good—pick up a copy of to get all of her new recipes to match every mood, situation, and vibe. 


INGREDIENTS
For the dough
1⅓ c (160g) all-purpose flour, plus more for dusting 
 tsp (6g) sugar 
¾ tsp (2g) kosher salt 
12 tbsp (6oz/168g) unsalted butter, cut into ½-inch pieces and chilled

For the frangipane and assembly
1 c (5oz/140g) cashews, toasted
1 c (192g) sugar, plus more for sprinkling
12 tbsp (6 ounces/168g) unsalted butter, at room temperature
2 large eggs
½ c (128g) Seed + Mill Organic Tahini, well stirred
¼ c (30g) all-purpose flour
1 tsp (3g) kosher salt
1½ lbs (672g) bananas (about 4), for topping
Heavy cream, for brushing
Toasted sesame seeds, for serving (optional)

STEPS
For the dough
1. In a small bowl, put some ice cubes in about ¼ cup (60 ml) water. In a medium bowl, toss together flour, sugar, and salt to combine. Add the butter and toss to coat, then dump the mixture onto a clean work surface. Use a rolling pin to roll butter into flour until butter is flattened and slightly softened, and has formed long, flexible pieces. This will take a little doing. Use a bench scraper or metal spatula to loosen flour from the surface and to clean off rolling pin as needed.  
2. Use bench scraper to corral mixture into a loose pile, then drizzle 3 tablespoons (45 ml) ice water over. Using the bench scraper and your free hand, toss mixture until the water is evenly distributed. The mixture will resemble dampened clumps of flour with lots of loose bits still in the mix, and this is exactly as it should be. Gather mixture into a 6-inch-wide rectangle with one short end toward you, then dust with flour. Lightly flour a rolling pin and roll out dough to about ¼ inch thick. You’ll need to periodically scrape the rolling pin clean, letting scraps fall onto the dough as you go. The middle will be loosely holding together but the edges will look very dry and shaggy. Using the bench scraper, fold the top third over the center, then fold the bottom third up and over, as you would fold a letter. Rotate dough 90 degrees and roll out again (flouring and scraping as before). Fold dough into thirds again, rotate 90 degrees, and roll out a third time. At this point, dough should be somewhat homogenous and creamy looking with some dry bits around edges. Squeeze a bit in your palm; it should loosely hold together. If not, repeat the rolling and folding a fourth time, then check again. Fold dough in thirds and press it into a disc about 1 inch thick and 9 inches across. Wrap tightly; chill 30 minutes.
3. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
4. Lightly coat work surface with flour, then place dough on the surface and dust with a little more flour. Roll out dough to a round about 1⁄8 inch thick and 12 to 14 inches across. Gently transfer dough to the prepared baking sheet. Chill dough while you make frangipane.

For the frangipane
1. Place the cashews on a rimmed baking sheet and toast until golden brown and fragrant, 10 to 12 minutes. Let cool. Increase oven temperature to 375°F. 
2. Combine cashews and sugar in a food processor; process until finely ground, 30 seconds. Add the butter, eggs, tahini, flour, and salt; process until smooth, 30 seconds more. Scrape down bowl and all around the blade; process for another 30 seconds to combine. (The frangipane can be stored in an airtight container in refrigerator for up to 1 week; return it to room temperature before using.)

To assemble
1. Peel bananas and cut on an angle into ½-inch-thick slices. Scrape 1 cup frangipane onto center of dough, then use a spatula to spread it out, leaving a 2-inch border (there will be extra frangipane; see note). Shingle the bananas on top of the frangipane, lightly nestling them into it, then fold and pleat the exposed dough over the filling, working your way around the edge and leaving center exposed. Brush dough with cream, then sprinkle exposed surfaces with sugar and sesame seeds (if using) to coat.  
2. Bake the galette until the frangipane has puffed up and become very toasty brown and the crust is walnut brown, 50 to 60 minutes. Let cool slightly before cutting into wedges.

Makes 8 servings

Fun with Frangipane
This recipe makes about twice as much frangipane as you need. You can halve it if you don’t want leftovers, but it’s really nice to have around! Refrigerate it in an airtight container and use it as you would Nutella or until you feel like making another galette (within a week, ideally). It can be frozen for up to 2 months (thaw overnight in refrigerator before using)

Photo courtesy of Andrea Gentl & Martin Hyers





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