Sweet and Savory Galettes with Lisal Moran

Summer is almost here! So let’s learn how to showcase seasonal produce in simple rustic tarts together. In this class you’ll learn the key techniques to mix and shape pie dough, and forever avoid the pre-made stuff from the store. We’ll make savory galettes for our lunch with a variety of toppings including zucchini, tomato, ricotta, feta, and more. Then we’ll assemble and bake summer fruit galettes paired with vanilla bean ice cream.

After this class, you’ll be able to turn out these simple rustic tarts confidently and never look at a pie tin the same way again. You’ll go home with extra slices of savory galette, a whole 6 inch fruit galette, and ice cream base ready to freeze.

In this class we will:

• Mix two different butter-based pie doughs, including one with spelt
• Roll and shape galettes, including techniques to avoid common pitfalls like cracking or overly sticky dough
• Combine and balance savory ingredients to make a satisfying veggie and cheese galette
• Make stone fruit and berry galettes, and how to adjust the filling depending on the fruit’s level of ripeness
• Cook custard-style ice cream, and how to freeze with or without an ice cream maker
• Discuss other applications of pie dough like slab pies and hand pies

Instructor Bios

Lisal Moran owns Parker Hill Provisions which offers hands-on classes with Sonoma county chefs and artists. Over the last decade, Lisal has enjoyed creating and teaching baking and pastry classes for food enthusiasts all over the country. She developed her comprehensive pastry expertise in Michelin-starred fine dining kitchens, and American and French-style bakeries, most recently at Quail & Condor in Healdsburg, CA. She lives in Santa Rosa, CA with her husband and three kids who eagerly help with class recipe testing.

Categories: Baking Class, Beginner, Intermediate, No Experience Necessary