Summer Galettes: Sweet & Savory

Pie crusts can be intimidating. The threat of mushy, under-cooked undersides and the fear of rolling out concentric dough has kept many people from trying their hand at this pastry classic. Enter the galette. Galettes have all the flavor of pies but are far more low key. No blind baking and no tedious crust crimping. They are the pastry equivalent of the dinner guest who always knows what to say and gets along with everyone. In this summer edition of our popular class with Marie, both galettes feature tantalizing flavor pairings that elevate the final products to be more than the sum of their parts. Learn how to harness the goodness of pesto and appreciate the pairing of stone fruit with almond imbued marzipan. Your palate is in for a treat. Join us as we learn how to make beautiful and flaky crusts while saluting the season with fillings that feature the produce of summer. MENU Basic Galette Crust- yield 2 Tomato & Pesto Cream Galette, serves 4-6 Stone Fruit & Marzipan Galette, serves 4-6