Savory Fall Baking

While everyone loves an indulgent sweet pastry or tart, sometimes you need something more savory for breakfast, lunch, dinner, or a snack. In this class, we'll lean heavily on Autumn’s star vegetables to make a wide variety of delights!

First, a savory version of the classic upside-down French Tarte Tatin, with the flakiest dough. Next, you’ll make a Dutch Baby: a large, spectacular pancake (similar to a Yorkshire pudding) topped with garlic-scented roasted mushrooms and creamy goat cheese. Afterward, indulge in a most unusual pizza where the dough is topped with a garlicky purée of white beans, piquant olives and melting, milky mozzarella. The results are deeply savory, moreish and comforting. Lastly, we’ll make billowy rosemary focaccia doused with olive oil and decorated with end-of-season tomatoes; you won’t buy focaccia again after learning this recipe! While we are celebrating the fall harvest, you’ll learn that these recipes are flexible to accommodate what you have, so you can bake these year-round!