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UID:9e146537e5387fd1c13c7409c6e6ec6d@misenplacestudio.com
SUMMARY:Master the Flaky Summer Tart &amp\; Galette
DESCRIPTION:This hands-on workshop walks students through the chemistry of 
 cold-fat incorporation\, proper rolling techniques\, and pastry assembly.\n
 \n Spiced Peach and Blueberry Free-Form Galette\n\n\nTechnique Focus: The "
 cold-fat" method and rustic pastry folding.\nThe Dish: A rustic\, free-form
  tart featuring sweet summer stone fruits and berries. Students learn to ha
 ndle an all-butter pâte brisée dough without overworking the gluten\, cre
 ate an even fruit filling that doesn't become overly watery\, and execute c
 lean\, decorative folds.\nFlavor Profile: Fresh peaches and blueberries acc
 ented by a hint of warm spice or a touch of lemon zest to brighten the summ
 er fruit.\n\n\n Summer Heirloom Tomato and Goat Cheese Tart\n\n\nTechnique 
 Focus: Blind-baking fundamentals and savory custard bases.\nThe Dish: A sav
 ory tart featuring vibrant\, sliced heirloom tomatoes layered over a creamy
 \, herb-infused goat cheese and ricotta base.\nFlavor Profile: Fresh basil\
 , thyme\, and rich\, creamy goat cheese balanced by the acidity of peak-sea
 son summer tomatoes in a crisp\, buttery crust.\n\n\n Mini Lemon-Lavender B
 erry Tartlets\n\n\nTechnique Focus: Precision rolling\, crimping\, and work
 ing with pâte sucrée (sweet tart dough).\nThe Dish: Individual-sized tart
 s that allow students to practice pressing dough into fluted tart pans and 
 creating clean\, professional edges. The crust is blind-baked and filled wi
 th a silky\, citrusy lemon curd.\nFlavor Profile: Bright lemon paired with 
 floral undertones and topped with fresh summer berries.\n\nWhat To Expect:
  In our classes you'll work together with other students in a fun\, hands-
 on environment led by our professional chef instructors.\n\nYou will work w
 ith other students in groups of 4\, sharing workstations and equipment.\nCl
 asses are 2 hours\, unless otherwise noted above\nHands-on classes are limi
 ted to 12-16 students\nYou will be standing\, cooking and working for most 
 of the class\nPlease wear comfortable\, closed-toe shoes and have long hair
  tied back\n\nMis En Place recipes are developed using common cooking and b
 aking ingredients that may or may not be specified in the menu titles\, inc
 luding various fruits and vegetables\, nuts\, meats\, spices\, wheat flours
 \, etc. If you have a food allergy\, please check with Mis En Place Cooking
  Studio before attending the class. Adjustments to recipes cannot be made d
 uring class.
LOCATION:603 Atlanta Street\, Roswell GA\, 30075
DTSTAMP:20260527T125053Z
DTSTART:20260602T143000Z
DTEND:20260602T053000Z
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