I love tarts, and this one is super easy! Luckily, in France, they have a pastry dough called pate brisee for savory dishes, so I don’t have to worry about making my own. 
Tarte aux courgettes et feta
Ingredients:
Tags: cheese, feta, herbes de Provence, tart, tarte, tomato, zucchini
Gougeres au fromage
For my cooking class in March, we made some Moroccan dishes. Our menu consisted of:
Let’s start off with the Dip au parmesan, capres, et basilic.
For my second Patisserie course, I was asked to share an “American” recipe. So, I tried looking up what were traditional American recipes and offered to make Pumpkin Pie or Carrot Cake. While Carrot Cake is not exactly American, because it has been around for so long, Cream Cheese Frosting is! Pumpkin Pie is also a first for most French people, but I think it would take too long, baking the pumpkin and then baking the pie, to do in one class. (They do not have canned pumpkin available here.)
Tags: cake, carrot, carrot cake, muffins, namandier
Bouchons au chocolat
For my Patisserie class, in February, we made the following:
Tags: chocolate, financiers, macarons, macaroon
Above is a mini rice pudding with caramel sauce that we recreated in my second French cooking class (FCC2). This dessert was very delicious and well complimented by the lavender ice cream served along side. I wish I had a recipe for both, but alas I do not yet know how to replicate the ice cream. As for the minigateuax, the ingredients are as follows: