|Food & Cooking|
Discover the secrets to savory pastries with cookbook author Martha Holmberg as your guide. Learn how to properly thaw, roll and shape frozen puff pastry into appetizers, including Provençal pizza and mini quiches. Next, find out how to layer delicate filo dough for tender, flaky pastries as you learn to make a caramelized cabbage and sausage strudel. Achieve the perfect pie crust and classic quiche with the best methods for lining a pie pan with homemade pâte brisée dough and pre-baking your crust before it’s filled. Then, fill your tart like a pro as you create a decadent double-crusted green-chili torta using stress-free layering techniques. Finally, make a round, pleated border for a luscious goat cheese and herb galette that makes a main course you’ll crave any day of the week.
Meet your instructor, Martha Holmberg, and make your first delectable creation as you learn to roll out, pierce and top premade puff pastry for a deliciously fresh and savory Provençal pizza. Then conquer make-ahead mini quiches.
Intimidated by filo? No need to be, says Martha, who will show you that the dough is more forgiving than you might think as she demonstrates making a filo strudel, a Mediterranean greens and feta pie as well as stuffed filo triangles.
Turn your focus to a homemade crust as you explore how to make pâte brisée, the classic French unsweetened pastry dough, perfect for savory creations. Learn to make it with the help of a food processor or entirely by hand.
Increase your pâte brisée mastery as you roll out and line your pie plates and removable-bottom tart pans with your dough. Then learn two easy methods for creating decorative edges on your pastries.
Learn the secret of blind baking — partially baking your crusts before filling — which will give your quiches and tarts flaky, crispy crusts, as you make a classic quiche and an Alsatian caramelized onion tart. Finish your education in pâte brisée with Martha’s “double-crusted extravaganza,” an egg, leek, spinach and green chile torta.
Make your own puff pastry as Martha shows you the art of making a “rough puff,” an easier version of the dough that mimics the flaky, buttery goodness of traditional puff pastry.
Put that rough puff to work as you bake along with Martha to make a potato, smoked gouda and kale tart as well as a leek, goat cheese and herb galette.
"I really enjoyed the class, both for the education and for Martha's easy relaxed teaching style. Our family enjoys savory more than sweet, so this was perfect for us. I made mini quiches for a cocktail event and they were gobbled up before anything else. I used up some leftovers for a galette filling and it was also fantastic. Seriously, what isn't good in pastry? Don't hesitate ... take this class and Martha's sauce class too ... well worth the time and money!"