Easy Caramel-Banana Galette
The only trick to making this simple dessert is leaving the caramel
unstirred for 8 minutes; stirring can cause it to harden. To simplify
the topping, substitute bottled caramel sauce for the sugar and water.
Heat the sacue in the microwave for 1 minute, then stir in the raisin
mixture. The raisins should sit in the rum for at least 30 minutes-- the
longer the better. Slice the banas imeediately before arranging them on
the [censored] so they don't discolor. To dress it up even more, serve warm
with vanilla frozen yogurt or ice cream.
1/4 cup golden raisins
2 tablespoons dark rum
2 tablespoons water
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 cup sugar
3 cups (1/4-inch thick) diagonally sliced ripe banana (about 1 1/2
pounds)
Combine raisins and rum in a small bowl, set aside.
Preheat oven to 425
Roll dough into a 10 1/2-inch circle, and place on a foil-lined baking
sheet coated with cooking spray. Arrange the banana slices in concentric
circles on crust, leaving a 1-inch border. Fold a 2-inch dough border
over banana slices, prssing gently to seal (dough will partially cover
slices).
Bake at 425 for 30 minutes.
Combine sugar and water in a small saucepan; cook over medium heat until
golden (about 8 minutes). Remove from heat; carefully stir in raisin
mixture until combined. Cool slightly. Pour over banana slices. Cut into
6 wedges.
Source: Cooking Light
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