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Rustic Chickpea & Caramelized Onion Galette

Prep 15 min Cook 15 min Difficulty 2/5

Easy rustic galette with a chickpea-flour crust and caramelized onions—gluten-free, quick to assemble, and ideal for weeknight dinners.

Why this recipe works

A rustic, savory galette using a simple chickpea-flour batter and deeply caramelized onions. Suited to weeknight dinners, vegetarian meals, or those avoiding wheat.

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Key takeaways

Quick gluten-free crust from chickpea flour—no rolling required.
Caramelize onions slowly for best flavor and minimal sogginess.
Assemble on parchment for easy transfer and rustic folding.

Recipe guide

A rustic, savory galette using a simple chickpea-flour batter and deeply caramelized onions. Suited to weeknight dinners, vegetarian meals, or those avoiding wheat.

A quick gluten-free galette that crisps up without rolling dough.

  • Quick gluten-free crust from chickpea flour—no rolling required.
  • Caramelize onions slowly for best flavor and minimal sogginess.
  • Assemble on parchment for easy transfer and rustic folding.

Ingredients (serves 2–4)

1 cup chickpea flour 1 cup water 1 tsp salt 1/2 tsp baking powder 1 large onion, thinly sliced 2 tbsp olive oil 1/2 tsp black pepper 2 tbsp chopped parsley Olive oil for brushing

Make the batter & caramelize onions

Whisk chickpea flour, water, salt, and baking powder until smooth; rest 10 minutes. Slice onion thin. Heat 2 tbsp olive oil over medium, add onions with a pinch of salt and cook, stirring occasionally, until deep golden (20–25 minutes). Season with pepper and stir in parsley; cool slightly.

Assemble & bake

Preheat oven to 425°F (220°C) and line a sheet with parchment. Spread batter into a rough 10–12 inch circle, leaving 1–2 inch border. Pile onions in center, fold border over to form pleats, brush crust with oil. Bake 20–25 minutes until set and golden. Cool 5–10 minutes, slice and serve.

Ingredients

  • 1 cup chickpea flour
  • 1 cup water
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 large onion
  • 2 tbsp olive oil
  • 1/2 tsp black pepper
  • 2 tbsp chopped parsley

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Whisk chickpea flour, water, salt, and baking powder until smooth and lump-free; set batter aside for 10 minutes to hydrate.
  3. Slice onion thinly.
  4. Heat olive oil in a skillet over medium heat.
  5. Add sliced onion and a pinch of salt; cook, stirring occasionally, until deep golden and caramelized, about 20–25 minutes.
  6. Season caramelized onion with black pepper and stir in chopped parsley; remove from heat to cool slightly.
  7. Spread the chickpea batter into a rough 10–12 inch circle on the prepared parchment, leaving a 1–2 inch border.
  8. Pile the caramelized onions in the center of the batter, spreading slightly but leaving the border clear.
  9. Fold the exposed batter edge up over the filling, creating pleats to form a rustic crust.
  10. Brush the crust lightly with a little olive oil.
  11. Bake until the crust is set and edges are golden, about 20–25 minutes.
  12. Let the galette cool 5–10 minutes on the sheet, then transfer to a cutting board and slice to serve.

FAQs

Can I make the batter ahead? Yes — whisk and refrigerate up to 24 hours; bring to room temp and stir before using.
How do I prevent soggy edges? Drain excess oil from the onions and keep a 1–2 inch border when spreading batter so the crust seals and crisps.
Can I add cheese or other toppings? Yes — sprinkle crumbled feta or goat cheese on the onions before folding, or add olives or roasted peppers sparingly.