I started taking pictures influenced by my passion for food and the photography, by itself, brought me even closer to the kitchen. I wanted to learn different dishes like this galette, preparations that seemed too complicated before, and even very sophisticated for my previous skills. The desire to photograph beautiful food and transform the simple into something exquisite, made me want to learn and test new possibilities; new culinary loves.
Dough
- 2 cups all purpose flour.
- 1/4 teaspoon salt.
- 1/4 cup olive oil.
- 1/2 cup + 1 teaspoon cold water.
In a large bowl, sift flour, mix with salt. Add the oil and mix with a fork. Add the water little by little, mixing everything at the same time. Mix well with your hands until you form a ball. Wrap with plastic wrap and refrigerate for 30 minutes while you prepare the topping.
After the 30 minutes, preheat the oven to 375 F. Separate the dough into 3 equal parts. On a floured bench, roll out each pasta into a circle with a rolling pin. Place the tofu ricotta and tomatoes on top of the dough, leaving about an inch from the edge for you to be able to fold inward. Brush the edges with oil. I decorated the edges with a mixture of white and black sesame. Bake for 30 minutes or until edges are golden. Remove from oven and finish with marjoram or basil leaves.
Topping: Tofu and Tomato Ricotta
- 7 oz soft tofu.
- 2 tablespoons olive oil.
- juice of 1 lemon.
- Salt and black pepper to taste.
- 1 tablespoon dried oregano.
- 2 tomatoes.
- marjoram or basil leaves.
Cut the tomato into thin slices and set aside. To make the tofu ricotta, dry the tofu with a paper towel, pressing down hard to get as much of the liquid as possible. Mash it with a fork until it reaches the consistency of a ricotta. Season with oil, lemon, oregano, salt and black pepper.
Yield: 3 mini galettes.
Enjoy! Tag my Instagram @camilaseraceni in your creation!