While deep-dish pies are a personal favorite around here, sometimes you just need something a little... fancier. Common in French homes and bakeries, tarts are the perfect breakfast, lunch or dinner treat. In this class Marianna Stepniewski will show you how to make flakey tart dough, and how to roll and shape it into various classic tart shapes as you make caramelized shallot, fennel, and leek galette with whipped herby goat cheese and candied almonds; harissa-roasted carrot galette with preserved lemon ricotta cream and carrot top pesto; and individual rhubarb galettes with tahini frangipane.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.