Rustic Banana Berry Galette

For the crust:
Place flour, cocoa powder, sugar, salt, and cinnamon into the food processor. Pulse a few times to combine ingredients. Add chunks of butter and pulse until the butter is about pea-sized. Slowly pour the water through the feed tube while pulsing. Continue pushing several times after the addition of water. The flour should turn slightly darker as it becomes wet and start to bead up. Squeeze a little clump of the flour mixture in between your fingers. It should stick together. If it is dry and crumbly add a teaspoon or so of water at a time until the right consistency is achieved.

Pour dough onto a large sheet of plastic wrap. Working quickly, as you don’t want to completely melt the butter, press and form the flour mixture into a 1/2″ thick disc. You should be able to see specks of butter in the dough. Wrap tightly with plastic wrap and refrigerate for at least one hour or up to a couple of days.

Preheat oven to 375 F.

When dough is ready, keep it refrigerated while prepping filling. Peel then cut banana into 1/2″ chunks. Place in a bowl and coat banana with lemon juice. Add berries, sugar and flour. Stir to combine ingredients.

Place the dough on a flat work surface. Use a rolling pin to roll into a circle that is slightly less than 1/4″ thick. Lightly trace a free-form heart (roughly 7″ at the widest part and 7″ long) in the center of the dough to act as a guide where the filling will be placed. Alternately, you can cut out a heart on a piece of paper then trace it on the dough. Make sure there is at least a 2″ rim of dough around the heart so that you can fold it over the filling, cutting the excess dough from one area and pasting it on another if needed.

Transfer dough onto a greased rimmed baking sheet. Add the filling and spread evenly keeping it within the heart-shaped outline. Fold the outer rim of the dough over the filling, crimping and flattening any excess dough. Use your hands to shape and mold the galette into a heart as best as you can while you work. See related blog link for some step-by-step images.

Cut out a piece foil the size of the opening. Spray the dull side with cooking spray and loosely cover the opening, greased side down. This help keep the berries and banana from drying out during baking. heart Bake on the lower half of the oven for 35 or 40 minutes, removing foil after 20 minutes. Allow to cool. Dust with powdered sugar. Serve with whipped cream or ice cream, optional. Makes 4 servings.