Savory Tarts, Quiches & Galettes

Description Discover the secrets to savory pastries with cookbook author Martha Holmberg as your guide. Learn how to properly thaw, roll and shape frozen puff pastry into appetizers, including Provençal pizza and mini quiches. Next, find out how to layer delicate filo dough for tender, flaky pastries as you learn to make a caramelized cabbage and sausage strudel. Achieve the perfect pie crust and classic quiche with the best methods for lining a pie pan with homemade pâte brisée dough and pre-baking your crust before it’s filled. Then, fill your tart like a pro as you create a decadent double-crusted green-chili torta using stress-free layering techniques. Finally, make a round, pleated border for a luscious goat cheese and herb galette that makes a main course you’ll crave any day of the week.

• Class Preview
• Puff Pastry
• Working With Filo Dough
• Making Pâte Brisée
• Prepping Pâte Brisée
• Fillings for Pâte Brisée
• Rough Puff Pastry
• Pastries Using Rough Puff