IT’S DEMO TIME !!!

In Chef Tiina’s native Estonia, in addition to sweet pies, a wide variety of savory pies are common. They can be packed with potatoes and other root vegetables, mushrooms, fish, and many other savory fillings. Typical Estonian pies are “open face”, with the filling visible in all its glory. When Tiina sells her cabbage tart at local markets she sees a lot of surprised faces. The idea of savory pie or tart like this may seem very unusual to some, but it makes a great meal. And indeed, it is more like a meal than a pastry. It can be served for breakfast, lunch, or dinner; it’s also perfect for entertaining as an appetizer.

Tiina D’Souza, the owner and the head baker of EstoEtno Fine Bakery, teaches you how to make a cabbage tart. Both the crust and filling are made from scratch as we talk about how to make tastier crusts, get them to hold up under dense fillings, how to prepare and season the filling, what kind of baking pans to use, how to evaluate variables, among other details. By learning how to make this cabbage tart, you will learn how to make crust that can be used for other pies, as well as how to make another meal based on the recipe of cabbage filling as well.

The recipe is great for intermediate skill level cooks. It requires basic knife skills and being comfortable rolling out dough.

We’ll make the tart and eat it too!

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October 6th, 2024

4 – 5.30 pm

Atlanta Botanical Garden , Outdoor Kitchen

We hope to see you at the Garden!