Calabacitas Galette with Chickpea Polenta Crust (Gluten-Free)
An easy and delicious gluten-free galette filled with a beautiful zucchini based calabacitas packed with corn, chiles, onion, garlic & cheese, and enveloped in a rustic chickpea flour and polenta crust.
Servings: 8
Calories: 388kcal
Ingredients
The Best Calabacitas
- 3 tbs olive oil or butter
- 1 garlic clove minced
- 1 onion chopped
- 4 zucchinis or any summer squash, sliced or chopped
- 10 ounces frozen or fresh sweet corn kernels
- 1/4 cup sweet bell pepper finely chopped
- 1/4 cup jalapeno approx 1, finely diced
- 1 tsp sea salt
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 1/2 cup shredded cheese of your choice we like sharp cheddar
- 4 tbs dairy or non dairy milk
Calabacitas Galette
- 3/4 cup polenta / grits
- 3/4 cup gluten free all purpose flour
- 1/2 cup chickpea / garbanzo bean flour
- 3 tbs coconut sugar
- 1 tsp sea salt
- 1 egg
- 1/4 cup cold water
- 1/2 cup butter thinly sliced
- 2 cups approx. prepared calabacitas (see above)
- 1 egg for egg wash
- 2 tbs water for egg wash
- 1 tbs coconut sugar for topping
Instructions
The Best Calabacitas
- In a large pot over medium heat add your oil or butter, garlic, & onion and saute for 2-3 minutes.
- Stir in squash, corn, bell pepper, jalepeno and spices.
- Cover, and let cook for 15-20 minutes, or until all is fork tender.
- Turn heat to low and add cheese & milk. Stir until cheese is melted and all is evenly coated.
- Serve & enjoy!
Calabacitas Galette
- In a large mixing bowl combine polenta, all purpose & chickpea flours, sugar and salt. Stir until evenly mixed.
- Gently stir in your egg & cold water, and using your hands, knead until a uniform dough forms.
- Fold in sliced butter until evenly dispersed.
- Cover, and refrigerate for at least 3 hours.
- Preheat oven to 400°F. Place a pie dish or cast iron skillet into the oven to warm up while your prepare the galette.
- Remove your rustic pie dough from the fridge.
- On a floured or parchment paper lined surface, roll out your galette crust dough into a disc large enough to cover your pie dish/skillet with 1-2 inch overhang.
- Remove your preheated dish/skillet from the oven, and gently place your dough disc into it.
- Spoon your calabacitas into the center of the dough disc.
- Using your fingers, gently fold the edges around the calabacitas, overlapping slightly as you go. Do not try to make this part perfect – it is a rustic pie! So long as your overlap all the way around, it will be fine.
- Whisk egg and water together to form an egg wash and brush it around the crust edges. Sprinkle crust edges with coconut sugar.
- Bake for 30-40 minutes, or until the crust is golden and the filling is beginning to brown.
- Let cool for 10 minutes before slicing and serving.
- Enjoy!
Notes
You might also like: Gluten-Free Rustic Polenta Crusted Blackberry Galette
Also see: Childa Recipe.
Nutrition
Serving: 1slice | Calories: 388kcal | Carbohydrates: 43g | Protein: 10g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 77mg | Sodium: 779mg | Potassium: 474mg | Fiber: 4g | Sugar: 10g | Vitamin A: 958IU | Vitamin C: 30mg | Calcium: 84mg | Iron: 2mg
