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Course Detail: More Savory Tarts
Tarts don't have to be sweet. They are just as rich and delicious with savory ingredients! In this second edition of Savory Tarts, students will learn how to make two types of pastry shells to encase these delicious fillings: Ricotta with Roasted Vegetables, Spinach and Feta, and Southwest Style with corn, chilies and cheese. Pair with a salad on a cold winter evening for a perfect meal. Bring an apron, knife, lunch and take home containers.
Saturday, February 17, 2018, CUL 116 (seats remaining)