Take a leaf
out of French kitchens this fall by using the bounty of the harvest in a delicious savory tart! Don’t be intimidated at the thought of making a tart dough from scratch- it’s actually easier to make than pie dough and can be filled with a variety of simple yet delectable fillings. Chef and self-professed Francophile Bret Bannon
will guide you each step of the way in this hands-on class. Add a green salad to one of these French inspired tarts and you’ll have a meal. After you master this recipe not only will you be able to make savory tarts, you can use the same dough and techniques in dessert tarts all through the holiday season.
Class menu will include:
- Caramelized Onion, Bacon, and Potato Tart
- Fresh Goat Cheese, Roasted Beet, and Walnut Tart
- Simple French Green Salad