Caramel-Banana Galette

Combine raisins and rum in a small bowl, set aside.

Preheat oven to 425F.

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 wedges.