We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Classic onion and bacon tarte flambée
Potato and leek tarte flambée with sauce gribiche

Shopping List:

Produce:
onion
Yukon Gold potato
leek
parsley

Dairy:
creme fraiche
gruyere cheese

Dry Goods / Pantry:
instant yeast
sugar
extra virgin olive oil
vegetable oil
all-purpose flour
rye flour
honey
Dijon mustard
capers
cornichons
champagne vinegar
kosher salt

Proteins:
eggs
thick sliced bacon

Spices:
freshly ground black pepper
nutmeg

 

Equipment List:
2 cookie sheets
2 pieces of parchment (large enough to cover the sheets)
Rolling pin
Chef’s knife
Cutting board
Mandoline (optional for slicing potatoes)
Whisk
Large bowl for mixing and rising your dough
Medium bowl for whisking your sauce gribiche
2-3 kitchen towels
Medium bowl for mixing creme fraiche
Tasting spoons