Buckwheat Galette with Caramelized Banana, Cocoa, and Salty Feta Cream

In a large bowl, whisk together buckwheat flour, all-purpose flour, and salt.

Add cold butter and work with fingertips or pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Beat egg with semi-skimmed milk in a small bowl, then pour into flour mixture. Stir until dough just comes together—it will look shaggy.

Turn onto a lightly floured surface and gently form into a disk. Wrap in plastic wrap and refrigerate for 30 minutes until firm.

Peel and slice bananas into 1cm rounds. Set aside.

Melt butter in a large skillet over medium heat, swirling until it foams and the milk solids begin to turn golden.

Add brown sugar and stir for 30 seconds until it dissolves into the butter and begins to bubble.

Add banana slices in a single layer. Cook 3-4 minutes per side, until deep golden with caramelized edges. Do not stir—let them sit and caramelize.

Sprinkle with a pinch of salt, remove from heat, and set aside to cool for 5 minutes.

Crumble feta into a medium bowl.

Add yogurt, semi-skimmed milk, and a pinch of salt. Whisk vigorously until smooth and creamy with no lumps remaining.

Taste and adjust salt. Set aside at room temperature until ready to serve.

Preheat oven to 200°C. Line a baking sheet with parchment paper and dust with 2 tablespoons of all-purpose flour.

Remove dough from refrigerator. On a lightly floured surface, roll into a rough 30cm circle, about 3-4mm thick. Don’t worry about perfect edges—this is a galette.

Sift cocoa powder evenly over the center, leaving a 5cm border uncovered.

Spoon caramelized bananas and any remaining caramel from the pan over the cocoa powder.

Fold the edges of the dough up and over the filling, pleating every 3-4cm to create a rustic border. The center will remain open.

Beat remaining egg and brush over the folded crust for a deep golden finish.

Bake for 25-30 minutes, rotating pan once halfway, until crust is deeply golden brown and caramelized at the edges.

Remove from oven and cool on the baking sheet for 5 minutes.

Dust top generously with cocoa powder, drizzle salty feta cream across the galette in ribbons, and serve immediately while warm.