Easy Caramel-Banana Galette

Cooking Light, December 2000. To simplify the making of the topping, substitute bottled fat-free caramel sauce for the sugar and water. Heat the sauce in the microwave for 1 minute, then stir in the raisin mixtures. The raisins should sit in the rum for at least 30 minutes - the longer the better. A galette is a free-form pastry. Slice the banana immediately before arranging them (or add a little lemon juice so as not to discolor). To dress up more, serve warm with vanilla frozen yogurt.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1⁄4 cup golden raisin
• 2  tablespoons dark rum
• 0.5 (15 ounce) package  refrigerated pie dough (such as Pillsbury)
•  cooking spray
• 3  cups  diagonally sliced ripe bananas (about 1 1/2 pounds sliced 1/4-inch thick)
• 1⁄2 cup sugar
• 2  tablespoons water

Directions

1. Combine raisins and rum in a small bowl; set aside.
2. Preheat oven to 425°F.
3. Roll dough into a 10 1/2-inch circle, and place on a foil-lined baking sheet coated with cooking spray.
4. Arrange the banana slices in concentric circles on crust, leaving a 1-inch border.
5. Fold a 2-inch dough border over banana slices, pressing gently to seal (dough will partially cover slices).
6. Bake at 425°F for 30 minutes.
7. Combine sugar and water in a small saucepan; cook over medium heat until golden (about 8 minutes).
8. Remove from heat; carefully stir in raisin mixture until combined.
9. Cool slightly.
10. Pour over banana slices.
11. Cut into 6 wedges.