So what--to your mind--is a galette? I've always thought of it as a pie without a pie plate

If you are not sure about the chipotle, leave it out.

If you want a bit of earthiness, then perhaps just a small (1 tsp) of ancho chile powder might be a better option.

I think that 2 whole chipotles chopped up in this would make it pretty zingy.

I, on the other hand, would give this a try as written, but my taste buds are more attuned to heat.

 
I think this is just an attempt to make a galette (a flour crust) into a paleo or low carb dish.

Like making a pizza "crust" out of cauliflower these days. I agree that a real galette is a free form pie crust under its filling.
As for the chipotle, I am a wimp with heat but do like to "creep up" on the heat y using just a little. I have begun to "get" that some chiles do have an underlying flavor other than a burn.

 
I guess that's right. Obviously didn't read it through. In which case I'll just say that

it isn't a galette in my mind,
But this quote shows that what I have associated with "galette" isn't at all.
So much to learn!!
Galettes and Crepes are what English speakers call pancakes. The difference being that Galettes are USUALLY savory and made with buckwheat flour. Think, cheese and fried eggs with mushrooms on top of galettes.

 
Seems more like an Indian pakora to me. And, to me, a galette is a very rustic pastry wrapped around

a fruit filling, wrapping over, never sealing, just maintaining the fruit enough for baking.

 
FRC--Crostata or Galette or Tart? I found this article after Goggling==>

You've probably noticed, there are a number of names tossed around when comes to baking fresh fruit into a buttery-delicious crust. Some of the most commonly
used (and used interchangeably) are crostata, galette, and tart. And even though the three desserts associated with each title share quite a bit in common, it’s important to draw what line there is to be drawn between them.

Crostata

This rustic dessert consists of a rolled out piece of dough (typically flour, sugar, butter, salt, and water) which is then piled up with fruit (or veggies...savory crostatas are real, and really tasty!) in the center. The edges of the dough are folded in about an inch or so to create crust, and they usually get an egg wash and some coarse sugar on top. These babies are free-form, so they’re cooked on a flat sheet, and no two will look the same. That simple, unpolished look is what makes this dessert so effortless and charming.

Galette

So, we know that we implied that these desserts are not all the same, but when it comes to crostatas and galettes, the only difference is linguistic. Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They’re referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak season produce.

Tart

Okay, this one is actually a little different from the other two. What defines a tart is the pan in which it is baked (intuitively named a tart pan). Depending on the style of the pan, a tart can be made in the shape of a rectangle, square, or circle, and they vary vastly in size and in depth (although most are typically quite shallow). The beauty of a good tart pan is that the bottom is removable, so unlike pies, tarts are usually served unmolded from the sides of
the pan–you know, like the way you’d serve a cheesecake that was baked in a springform pan. Thus, you end up with a stunning, free-standing dessert with pretty fluted edges and one that’s worthy of perching on your favorite cake stand. In order to release from the pan without damage, tart crusts will often be a bit more shortbread-like, as opposed to the flakey pie dough typically used for
crostatas and galettes. And, like crostatas and galettes, these can go either savory or sweet, and we certainly do not discriminate here.

https://www.myrecipes.com/course/dessert-recipes/what-is-the-difference-

 
Mine was definitely a fritter. It was a fun idea but I think it needs lots of added

flavour. Don't you? I used merken which is certainly a form of ground red pepper and Moroccan cumin which is superb. I added flour right away as there was no way this thing was going to hang together. ANd it worked.

I have batter left over so I'm going to try baking it with more flour and BP and some milk to make a bit of a cakey thing. And a lot more green onion.

This got me hooked on roasted cauliflower though. I ate so much as it was cooling, sprinkled with grated cheese, that I had to start all over again doing more of both.

Thanks for the recipe.

 
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