Dancing Tomatoes

Live Class January 31st


January 31, 2023    
6:30 pm - 7:30 pm ( CET )
9:30 am ( PST ) / 11.30 am ( CST ) / 12.30 pm ( EDT )

I mentioned the savory “Galette des Rois” to you, remember? Well, we’re going to make it together! After I saw it at a neighborhood butcher, I couldn’t get it out of my mind. Soon after seeing it, I went to Lyon to visit a colleague, Lucy Vanel of Plum Lyon cooking school. She met me at the train with the question: “How would you feel about playing around with meat pies?” I couldn’t believe it! Synchronocity at its best. We began our fun by making the puff pastry, then we each mixed up our filling. Hers was cream and foie gras laced based on one from the renowned chef Alain Chapel. Mine was based on a recipe from a very dear man I met in Alsace years ago who is one of the best pastry chefs I’ve ever come across. We baked our tourtes/galettes and served them, golden and steaming from the oven, to our guests. Without knowing who made which, they voted this version the best. Both Lucy and I agreed. So I hope you’ll make this. It’s a little bit different, a lot extraordinary. Note that the recipe for the savory galette calls for one pound of puff pastry. You can buy it or make it. If you don’t know how to make it, we offer a lesson in our Pastry Course that is clear and easy.
*Note that I neglected to mention the egg wash for the pastry; it’s so easy, we’ll make it in class!

Get the Recipes:

(Click on the name to open the recipe)

Suggestions for completing the menu:

Here is what I would do: take the scraps from the puff pastry and turn them into little appetizers by seasoning them with cumin or cayenne, with grated Parmigiano, or even some minced olives.

Wine suggestion:

I rarely do this, but I’m going to suggest a gamay here, the famed grape of the Beaujolais. You don’t want a Beaujolais nouveau or one that is too light. Go for something with character. I particularly like Fleurie. See what you can find.



1 cup flat-leaf parsley leaves
1 small onion (85g;3oz.)
1 shallot, diced
2 medium beets
2 medium carrots
1 endive
1 large bunch watercress or 2 cups arugula leaves
1 clove garlic
1 small onion or 2 scallions


6 ounces (180g) lean pork
6 ounces (180g) fatty pork
12 ounces (360g) veal shoulder


1 small egg


Fine sea salt and freshly ground black pepper
½ teaspoon coriander seeds, ground
4 juniper berries
5 allspice berries
4 cloves
3 bay leaves
10 black peppercorns
10 white peppercorns
½ cup (125ml) Alsatian white wine such as Edelswecker
1 pound (500g) puff pastry
1 tablespoon sherry vinegar
¼ cup (60ml) walnut or olive oil
¼ cup (25g) walnuts, coarsely chopped

14 thoughts on “Live Class January 31st”

  1. Hi Susan
    I cook for just me so finally made the galette as I have friends coming.
    I am very pleased as mine came out enormous 🙂
    Here is a photo before the fridge 1hr part.
    Yes smacked wrist . . . I was so excited to do the fancy swirling bit . . . then I re-read the recipe and that should have come after the fridge bit. Plus I think not deep enough my swirly bits so worryingly I may have to revisit that after the 1hr is up.
    Super fun to do and I may do individual ones next.
    I am absolutely loving learning from you as we go along.

    1. This is beautiful and your swirls look just great. The thing about refrigeration is it makes the pastry harder, which makes it easier to cut swirls into! I bet it was delish!

      1. It was very pale after 40 minutes so gave it some more time, but my oven is not great. It’s not as brown as yours was even with the extra time but looking forward to cutting and eating it!

          1. Will do next time.
            Everyone loved the delicate flavours of the spices in the minced meats. Delicious!

  2. Sorry to have missed this class! I loved watching the cheese selections and suggestions for serving. Am absolutely going to make the galette when I have company over – too much for just me. Looks delish!!! Will have to take the puff pastry class as I am just getting to understand how to make pastry. Thank you Susan!

    1. Josie! I honestly recommend the pastry course. And making your own pastry – puff or otherwise – is so satisfying and FUN!

  3. I am sorry I had to miss class on Tuesday! I have half of a bottle of the Leblanc walnut oil that I bought for one of our classes over a year ago. How long is an oil like that useable? It has been stored in a dark, cool cupboard. It is not cloudy and does not smell or taste bad.

    Cannot wait to try these recipes this weekend. 😊

    1. Hi Donna! Sorry you couldn’t make it, but you’ve got the video. If the oil smells and tastes good, it IS good. It can last up to one year, refrigerated. Best to use sooner, but that’s the possibility. See you soon!

      1. Interesting. There is nothing on the bottle indicating it should go into the fridge! Glad to know. Thanks! The bottle is on it’s way into the refrigerator. 😊

  4. Sorry I had to miss live class today. Looks wonderful! I enjoyed the part on Quatrehomme cheese plate. (Always a first stop when I am in Paris.) Can you tell us again the names of the cheeses:
    1) Cube (?) goat cheese
    2) Tomme d’Autumne (?) from Basque (sheep?)
    3) A sheep cheese from Basque region (name?)
    4) Roquefort (brand? I know Societe and Papillon, but don’t think yours was either of these)

    I remember a “field trip” Instagram post of yours a while back when you went to the shop and interviewed Marie’s daughter. The Quatrehomme women are very special people. Marie is a real hero, a female Meilleur Ouvrier de France for her work with cheeses (maybe a first in Paris?).

    1. Kyle – You are correct, re: Quatrehomme!
      The cheeses: le Cube (goat cheese) Tomme Basque, Ossau Iraty, Gabriel Coulet (bleu) Find whatever equivalents you can – all of these are raw milk cheeses, thus probably not available in the U.S. You can try to order them through http://www.fromages.com

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