Master the Flaky Summer Tart & Galette
This hands-on workshop walks students through the chemistry of cold-fat incorporation, proper rolling techniques, and pastry assembly.
- Spiced Peach and Blueberry Free-Form Galette
- Technique Focus: The “cold-fat” method and rustic pastry folding.
- The Dish: A rustic, free-form tart featuring sweet summer stone fruits and berries. Students learn to handle an all-butter pâte brisée dough without overworking the gluten, create an even fruit filling that doesn’t become overly watery, and execute clean, decorative folds.
- Flavor Profile: Fresh peaches and blueberries accented by a hint of warm spice or a touch of lemon zest to brighten the summer fruit.
- Summer Heirloom Tomato and Goat Cheese Tart
- Technique Focus: Blind-baking fundamentals and savory custard bases.
- The Dish: A savory tart featuring vibrant, sliced heirloom tomatoes layered over a creamy, herb-infused goat cheese and ricotta base.
- Flavor Profile: Fresh basil, thyme, and rich, creamy goat cheese balanced by the acidity of peak-season summer tomatoes in a crisp, buttery crust.
- Mini Lemon-Lavender Berry Tartlets
- Technique Focus: Precision rolling, crimping, and working with pâte sucrée (sweet tart dough).
- The Dish: Individual-sized tarts that allow students to practice pressing dough into fluted tart pans and creating clean, professional edges. The crust is blind-baked and filled with a silky, citrusy lemon curd.
- Flavor Profile: Bright lemon paired with floral undertones and topped with fresh summer berries.
What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.
- You will work with other students in groups of 4, sharing workstations and equipment.
- Classes are 2 hours, unless otherwise noted above
- Hands-on classes are limited to 12-16 students
- You will be standing, cooking and working for most of the class
- Please wear comfortable, closed-toe shoes and have long hair tied back
Mise En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mise En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.