Tess’s Kitchen Cooking Classes: Pie and Pastry Dough

Pie and Pastry Dough
After a little practice you will find that making tender, flaky pastry is easy.

We will show you how to avoid failure and achieve success.

First we will use the recipe we learned from Jacques Pepin for Crunch Dough Apple Galette.

Next we will explore the secrets of Chez Panisse Pie Dough

to make Turnovers Stuffed with Spinach and Gruyère.

If you or your loved ones don’t agree with gluten,

we will demo the perfect Gluten-Free Asparagus Quiche.

Cost $70.00

Alan Tangren

Tess’s Kitchen

115 Mill Street Grass Valley