Blackberry season is fleeting! Let's make the most of it. In this class, we will use local blackberries from Joe's Farm and possibly peaches to fill a buttery pastry crust. Fruit selection just depends on what produce is available at the time.
A galette is a free form version of a pie that does not require a pie pan. They can be sweet or savory. Our crust will incorporate locally sourced stone milled sonoran pastry flour and cornmeal sourced from War Eagle Mill in Arkansas.
Participants will leave with a baked galette and an extra ball of pie dough to make a future galette at home.
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