I go to the supermarket less and less, everything is ultra processed, modified to please the consumer and very expensive. I try to consume these types of products as little as possible, for example, I make my own spreadable cheese from yoka, I have not bought cheese for 2 months!
Currently there is an inclination towards responsible, organic and traceable consumption, that is why there are more and more markets with products of this type, that is how I got to know Ecomarket. As a food photographer, seeing products of this quality makes me want to buy everything! Especially some tomatoes that did not have the usual shape and color caught my attention, they are called Heirloom Tomatoes and they come from the exchange and strengthening of seeds.
These tomatoes have not undergone genetic modification processes, the seeds are obtained from the best specimens of each season, which are replanted, thus obtaining better products each season. These seeds are passed from generation to generation and produce tomatoes that are very varied in shape, color and flavor.
Industrial tomatoes were modified to withstand the processes to which they are subjected and to be able to reach the supply centers. They are modified to withstand transport, are round and red, and have a longer useful life.
In this picture there are 3 varieties of tomatoes, none of them is even resembling what we call “common”. The definition of a product as “common” comes from marketing, the usual is a round and red tomato, but the reality is that these are not real tomatoes.
I’ve been wanting to make a galette for a while, when I saw these tomatoes I knew I had to make it with them. The galette is a rustic cake that can be filled with whatever you want, it can be sweet or salty and it is very easy to make. The advantage is that it is not necessary to use a mold or elements that perhaps not all of us have at home, the rustic shape is obtained by folding by hand.
I made this galette with mushrooms, thyme, cheese and heirloom tomatoes. Its taste was incredible! Tomatoes certainly elevated this recipe.
I hope you can do it, I leave the recipe below.
-2 cups of all purpose flour.
-1 teaspoon salt
-1/2 cup of whole milk (or skim, or water).
-1/2 cup of oil (it can be olive or whatever you consume).
-1 egg (for brushing)
-sesame seeds (for garnish, optional)
-2 Heirloom tomatoes.
-4 medium mushrooms.
-coarse grated cheese to taste.
-thyme to taste.
-Place the flour and salt in a bowl.
-Pour in the oil and milk.
-Mix with a spoon until you get a dough, join for 2 minutes, kneading with your hands.
-Divide the dough in 2, or stretch the entire dough for a larger galette.
-Stretch the dough by pressing with your hands on the tray where it will be cooked.
-Place grated cheese in the center of the dough leaving an edge of approximately 3-5 cm outwards.
-Place the mushrooms and sliced tomatoes on top of the cheese.
-Season with thyme to taste.
-Fold inwards, over the filling, the edge that we previously left free.
-Brush the edges with egg wash and decorate with black sesame (optional).
-Cook at 210ºC until golden brown.
That’s it!!! I look forward to all your photos of the galettes, you can find me on Instagram and mention me so I can see them.
See you in the next post!