Start out by making the Cinnamon Sugar Pumpkin Seed and Hazelnut Crunch. Preheat the oven to 350 degrees.

In a heavy-bottomed medium skillet, add the butter and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned bits off of the bottom of the pan. Remove from the heat and stir in the vanilla, hazelnuts, pepitas, pumpkin seeds, brown sugar, cinnamon and salt. Toss well and then spread the mixture out onto a parchment lined baking sheet. Roast for 20-30 minutes, stirring every 10 minutes to make sure nothing is burning. Remove from the oven and set aside. Increase the oven to 400 degrees F.

While the pumpkin seed crunch is roasting, assemble the tarte. Working on a floured surface, roll out the puff pastry into a rough 10 inch circle. Transfer the pastry to a floured cookie sheet. Spread the nutella over the pastry. Place in the fridge until ready to use.

In a 9-10 inch skillet, heat the sugar over medium high heat. As the sugar begins to melt, stir frequently to help it melt evenly. Continue to cook and stir until the caramel begins to turn a medium amber color. Remove from heat and let sit 2 minutes. Then carefully stir in the salt, butter, and cream until smooth.

Arrange the bananas in the skillet, overlapping them slightly if needed. Return the skillet to medium heat and cook 2 minutes. Drizzle the vanilla over the bananas. Cook another 1 to 2 minutes. Remove from the heat.

Place the pastry, Nutella side facing down over the bananas. Use your fingers to sort of tuck the pastry around and slightly under the bananas.

Bake for 25 minutes or until the pasty is puffed and lightly golden brown. Remove from the oven and let sit a minute. Now carefully invert the the tarte onto a serving plate. If a few bananas slide out of place, don't worry just slide them right back into place. Serve warm with a big scoop of vanilla bean ice cream and the cinnamon sugar, pumpkin seed and hazelnut crunch. Mmm!