Savory Tarts and Galettes
Tarts aren't just for dessert. We love a hearty, vegetable-filled tart as a main course for dinner, a dinner party, or as leftovers for lunch. Tart fillings are also adaptable, since you can easily swap out vegetables or cheeses depending on what you have on hand. Since most of the tarts in this class can be made ahead, they are a stress-free way to serve an elegant meal. Learn how to make different crusts to blind bake and shape into a Mushroom and Leek Galette with Gorgonzola; a Caramelized Onion, Tomato, and Goat Cheese Tart; and a Camembert, Sun-Dried Tomato, and Potato Tart.
- Introduction
- Course Overview
- How-To Videos
- How to Blind Bake a Tart Shell
- How to Shape a Free-Form Tart
- How to Make Caramelized Onions
- How to Clean Leeks
- Recipe Lesson: Camembert, Sun-Dried Tomato, and Potato Tart
- Introduction
- What You'll Need
- Printable Recipes
- What Can Go Wrong
- Cooking Tutorial
- Discussion
- Recipe Lesson: Mushroom and Leek Galette
- Introduction
- What You'll Need
- Printable Recipe
- What Can Go Wrong
- Cooking Tutorial
- Discussion
- Recipe Lesson: Caramelized Onion, Tomato, and Goat Cheese Tart
- Introduction
- What You'll Need
- Printable Recipes
- What Can Go Wrong
- Cooking Tutorial
- Discussion
