What You'll Learn
By the end of the class, you will:
- Understand which flours and fats work best for galette and crostata dough
- Make, chill, roll, and par bake different doughs for your pastries
- Work with a variety of summer produce to prepare delicious and seasonal tart fillings
About This Class
Pie crust can be challenging, we get it, so we like to start with free-formed tarts that never require moving your dough to a pie pan or creating that perfect crimp. Crostatas and Galettes are the ideal way to show off the best fruit of the season.
You’ll learn a very straight forward go-to dough, fragrant with butter and super flaky. We will show you how to roll it out without overworking it, and how to form your crostatas and galettes like a pro. Perfect for encasing the market-ripe fruit, we will also explore a few savory options.
Menu
You’ll prepare our master recipe for galette & crostata dough, plus a variety of sweet and savory fillings: Raspberry & Hazelnut Cream, Apricot & Chamomile, Plum & Fennel, Strawberry Balsamic, Peach Ginger and Ricotta, Caramelized Onion, and Summer Squash
Details
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
FAQ
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Cancellation Policy
Jessica Sullivan
Jessica Sullivan got her start cooking professionally with Paul Kliste at his Restaurante Fratelli in Portland, Oregon. After relocating to San Francisco in 2004, she worked as executive pastry chef at Nancy Oakes’ Boulevard Restaurant, and later at Prospect. In 2012, she accepted the position of executive pastry chef for Craig Stoll’s Delfina Restaurant Group. Today, she is a full-time Pastry Arts instructor at San Francisco Cooking School and serves on the board of non-profit Sprouts Cooking Club.