A galette is a fancy French word for a free-form pie. It sounds and looks impressive, but we’ll show you how to master this rustic but elegant pastry. First, we’ll start with an important building block, mixing, rolling, and shaping a basic butter pie dough. Then we’ll use it create individual savory galettes filled with herbed goat cheese (from Zingerman’s Creamery) and sliced tomatoes. Then we’ll bake a gorgeous, large, sweet galette—with almond frangipane and seasonal fruit (apple in March-June, peach in July-Aug). These are the recipes to roll out at your next dinner party.
You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, one large sweet galette, four small savory galettes, and great coupons.
What our guests have to say about this class:
One of the best parts about this class is that we made an easy, useful pie dough—something that I'd readily try on a moment's notice. It's nice not to be afraid of pie dough anymore. —Kathleen C.
This was one of the most fun things I've ever done. I thoroughly enjoyed every moment of learning in a relaxed and comfortable environment. I'm going to be making galettes for everything now. —Bolanle A.
I think I'll be making savory galettes for dinner every other week now. —Emily P.
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