Banana, caramel and raisin galette

A couple of days after watching Four Weddings And A Funeral I bought Wet Wet Wet’s "End of Part One: Their Greatest Hits" just because of one song: “Love is All Around” (it was a version of the CD released after the movie, with the theme song included). I had never heard of the band before and not only did I find the CD cover really cool – for the record, I was in my teens – but I ended up liking pretty much all the tracks.

After baking these cookies – which recipe I got on Nic’s old blog – I bought this book; that was a long time ago and it’d been sitting on my bookshelf ever since. I intend to use it more often, even if only for inspiration, because this galette turned out really delicious. I might as well end up liking lots of other recipes, right? ;)

Banana, caramel and raisin galette
adapted from The All-New Complete Cooking Light Cookboook and from Modern Classics Book 2

Sweet shortcrust pastry:
1 cup (140g) all purpose flour
1 ½ tablespoons superfine sugar
pinch of salt
1/3 cup (75g) cold unsalted butter, chopped
1 – 1½ tablespoons iced water
heavy cream, for brushing

Filling:
2 tablespoons golden raisins
1 tablespoon rum
3 medium bananas, sliced in 6mm (¼ in) thick slices
½ cup (100g) superfine sugar
2 tablespoons water
3 tablespoons heavy cream

Start by making the pastry: process the flour, sugar, salt and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough and process until just combined. Knead the dough lightly, form into a disk, wrap in plastic wrap and refrigerate for 1 hour.
Start the filling: soak the raisins in the rum for 30 minutes.
Preheat the oven to 180°C/350°F. Line a large baking sheet with foil.
Roll out the pastry between two pieces of lightly floured baking paper, until you have a 25cm (10in) circle. Carefully transfer the pastry circle to the foil lined sheet. Arrange the banana slices in the center of the pastry, leaving a 4cm (1½in) border. Gently fold the pastry edges over the filling. Brush edges of the galette with the heavy cream.
Bake for 30-35 minutes or until pastry is golden – the banana slices may darken a little, but do not worry because you’ll spread caramel over them.
Towards the end of the oven time, make the caramel sauce: place sugar and water in a small saucepan and cook over medium heat, without stirring – just swirling the saucepan occasionally – until a golden caramel forms; remove from the heat and stir in the cream (very carefully because caramel will spit). Pour half the caramel sauce in a small jug and keep warm. Add the raisin mixture to the caramel sauce left in the saucepan and mix well.
As soon as the tart comes out of the oven pour the caramel raisin mixture over the banana filling – reheat the caramel mixture before pouring it over the filling if necessary.
Serve warm with the remaining caramel sauce and vanilla ice cream.

Serves 2