Calabacitas Galette with Chickpea Polenta Crust (Gluten-Free)
Total Time
4 hours and 10 minutes
Prep Time
30 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(1)
Ingredients
8 servings
- 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
- 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)
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Preparation
Step 1
The Best Calabacitas
Step 2
In a large pot over medium heat add your oil or butter, garlic, & onion and saute for 2-3 minutes.
Step 3
Stir in squash, corn, bell pepper, jalepeno and spices.
Step 4
Cover, and let cook for 15-20 minutes, or until all is fork tender.
Step 5
Turn heat to low and add cheese & milk. Stir until cheese is melted and all is evenly coated.
Step 6
Serve & enjoy!
Step 7
Calabacitas Galette
Step 8
In a large mixing bowl combine polenta, all purpose & chickpea flours, sugar and salt. Stir until evenly mixed.
Step 9
Gently stir in your egg & cold water, and using your hands, knead until a uniform dough forms.
Step 10
Fold in sliced butter until evenly dispersed.
Step 11
Cover, and refrigerate for at least 3 hours.
Step 12
Preheat oven to 400°F. Place a pie dish or cast iron skillet into the oven to warm up while your prepare the galette.
Step 13
Remove your rustic pie dough from the fridge.
Step 14
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.
Step 15
Remove your preheated dish/skillet from the oven, and gently place your dough disc into it.
Step 16
Spoon your calabacitas into the center of the dough disc.
Step 17
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.
Step 18
Whisk egg and water together to form an egg wash and brush it around the crust edges. Sprinkle crust edges with coconut sugar.
Step 19
Bake for 30-40 minutes, or until the crust is golden and the filling is beginning to brown.
Step 20
Let cool for 10 minutes before slicing and serving.
Step 21
Enjoy!
Step 22
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