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chickpea flour pie crust galette

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.
5 from 1 vote
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Course: Entrées, Main Course, Savory Baked
Cuisine: Southwestern
Diet: Gluten Free, Vegetarian
Prep Time: 30 minutes
Cook Time: 40 minutes
Chilling Time: 3 hours
Total Time: 4 hours 10 minutes
Servings: 8
Author: Kristen Wood

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!

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
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