EASY CARAMEL-BANANA GALETTE

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Easy Caramel-Banana Galette image

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.

Provided by Manami

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

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

Steps:

  • Combine raisins and rum in a small bowl; set aside.
  • Preheat oven to 425°F.
  • 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, pressing gently to seal (dough will partially cover slices).
  • Bake at 425°F 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.

Nutrition Facts : Calories 322.2, Fat 10.6, SaturatedFat 1.6, Sodium 205.8, Carbohydrate 54.2, Fiber 2.5, Sugar 30.7, Protein 2.4

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