Dancing Tomatoes

Live Class January 31st

Date - January 31, 2023
Time - 18:30 CET / 12:30 EST / CST 11:30 / 9:30 PST

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

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