Autumn Galettes: Sweet & Savory

Saturday, October 30, 2021 10:00am to 12:00pm
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Zoom Meeting Online PDT
San Francisco, CA 94110
United States
Member Price: 
7 slots available

This is a live, interactive, hands-on cooking class held online via Zoom. See our registration policies here

Pie crusts can be intimidating. The threat of mushy, under-cooked undersides and the fear of rolling out concentric dough has kept many people from trying their hand at this pastry classic. Enter the galette. Galettes have all the flavor of pies but are far more low key. No blind baking and no tedious crust crimping. They are the pastry equivalent of the dinner guest who always knows what to say and gets along with everyone. 

In this autumn edition of our popular class with Marie, both galettes feature tantalizing flavor pairings that elevate the final products to be more than the sum of their parts. We will be combining tangy tomatillos with sassy chilies and savory cotija as well as fresh, fleeting figs with nuanced goat’s chevre. Your palate is in for a treat. Join us as we learn how to make beautiful and flaky crusts while saluting the season with fillings that feature the produce of autumn.



Basic Galette Dough

Roasted Tomatillo, Chile & Cotija Galette

Fig, Mint & Honey Chevre Galette


Equipment and Ingredient List for this class will be posted here soon.

This menu contains the following common allergens: Egg, Dairy, Wheat. If you have additional allergies or dietary restrictions that concern your ability to cook along, please e-mail before purchasing a ticket.


If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.


Marie Brennan graduated from the University of Wisconsin with a degree in Dietetics. An avid traveler, she has explored her love of food while on the road. Marie's travels have taken her to study cheese-making in Tasmania, raw food in Western Australia, tea and fermented foods in the mountains of Korea, Ayurvedic cuisine and herbology in Kerala and the kitchens of numerous meditation centers around the world. She moved back to the USA to attend a holistic culinary arts school in Berkeley, where she also worked and taught at for several years. Marie presently lives in the Bay Area and works as an educator, private chef and is the Culinary Creative Director for Café Umami. You can find her at and follow her IG @hedonistinmoderation 

Photo by Tina Vanhove on Unsplash