The base of this galette was made with chickpea and rye flour, with a bit of olive oil, salt and baking powder. It was then covered with diced and salted wilted spinach. I pan-fried half a red onion and a small courgette/zucchini in olive oil with rosemary before adding a diced tomato. This mix covered the spinach. I topped it with crumbled honey chèvre and baked it for about 20 minutes.
Courgette Honey Chèvre Galette