Delicious tarts are are easy and fun to make. They can be made ahead and served for breakfast, lunch or dinner. Just add a salad for a perfect meal. A tart by definition has a filling over a pastry base and open top. In this class, we explore a variety of ways to create the base (not always traditional) so you can quickly create a tart even if you are short on time or forgot to plan ahead! We will create bright, fresh, versatile springtime fillings.
Menu: Spring Green and Ricotta Tart in a Hazlenut Sourdough Crust; Fingerling Potatoes, Pickled Onion, Mozzarella and Prosciutto - Puff Pastry Crust; Goat Cheese and Walnut - Traditional Pate Brisee; Individual Mushroom and Chive Quiche - choose your adventure not crust (cauliflower, bacon or zucchini); Savory Anytime Dutch Baby
*** Sign up by April 27 to secure your spot ***
Instructor - Linda Lewis Elbert
Class Categories - Hands On; Make and Eat; Adults Only