Chocolate, banana and hazelnut galette

Method

1. First, make your dough. Using a fork or balloon whisk, whisk the flour, caster sugar, ground hazelnuts and salt together in a bowl to combine. Transfer to a food processor, add the butter and pulse to a breadcrumb consistency. Add the egg yolks, a little at a time, pulsing between additions, to make a shaggy dough. Tip out onto a work surface, knead briefly and shape into a disc. Wrap in plastic wrap and chill for 30 minutes.
2. Meanwhile, preheat the oven to 180°C / 350°F / Gas mark 4 and place a baking sheet inside to heat. Warm the honey in a small pan and set aside.
3. Roll out the dough between 2 pieces of baking paper into a circle roughly 35cm / 14in in diameter. Carefully peel off the top layer of paper.
4. Using a bowl, plate or pan lid as a guide, mark out (but don’t cut!) a circle roughly 22cm / 8¾in in diameter in the centre of the dough. Using a sharp knife, cut out a circle 32cm / 12½in in diameter around the marked-out circle: there should be a 5cm / 2-in border between the marked-out circle and the edge of the pastry.
5. Scatter the chopped chocolate within the border of the marked-out circle. Thinly slice the bananas and arrange neatly on top of the chocolate. Brush the bananas with the warmed honey and sprinkle with 1 tablespoon of the demerara sugar.
6. Fold the border inwards, pleating and gently pressing to form a neat edge as you go. Brush the dough with the egg wash and sprinkle with the remaining sugar.
7. Quickly slide the galette on its paper onto the hot baking sheet and bake for 30 minutes until golden and crisp underneath. Serve immediately.