PAGE 124 • 2024 STATE TECHNICAL STANDARDS Thinly slice the zucchini 1/8"" (3mm) thick and reserve. Cut cherry tomatoes in half, lengthwise. After finishing the knife cuts place half the amount of the onions, cherry tomatoes, and zucchini on a provided plate for evaluation by spreading out the cuts in organized sections. Please write your contestant number on the plate and show to judges. Heat a large sauté over medium-high heat. Add in oil, julienned sliced onions. Sauté, stirring occasionally, 17 minutes until the onions have softened and started to caramelize. Add in the salt, red pepper flakes, garlic, red wine, black pepper and dried oregano. Stir to coat the zucch the oil and seasonings. Sauté slightly. Taste and season with more salt if necessary. Remove from the heat and place in a container, cool slightly. CONTEST: BAKING & PASTRY ARTS CONTEST: BAKING & PASTRY ARTS CONTINUED CONTINUED After finishing the knife cuts place half the amount of the onions, cherry tomatoes, and zucchini on a provided plate for evaluation by spreading out the cuts in organized sections. Please write your contestant number on the plate and show to judges. Heat a large sauté over medium-high heat. Add in oil, julienned sliced onions. Sauté, stirring occasionally, for 15-17 minutes until the onions have softened and started to caramelize. Add in the salt, red pepper flakes, garlic, red wine, black pepper and dried oregano. Stir to coat the zucchini with the oil and seasonings. Sauté slightly. Taste and season with more salt if necessary. Remove from the heat and place in a container, cool slightly. Use as needed to fill the Galettes. Savory Galette: Ingredient Name Weights and Measures Pounds Ounces Bakers % Kilos Grams þ Galette Dough as needed 2 6.42 1090 Savory Galette Filling as needed 2 12.9 1273 Egg, Whole (1) each Total Formula Weight 2363 Method for Savory Galette: Mise en Place: Gather ingredients and equipment. Scale all the ingredients. Using the prepared dough, roll it ⅛” (3 mm) thick. Using a 6” template of ring, cut six (6) 6” (150 mm) round circles from dough; if needed, re-roll the excess dough. Cut circles weigh approximately is 100 grams each. Reserve dough on sheet pan. Place four (4) galettes onto a parchment lined sheet pan, in a two by two (2 x 2) pattern. Please write your contestant number on the parchment. Put one tablespoon of marinara sauce on circle and swirl. Leaving edge alone. Sprinkle with mozzarella cheese, slight mound in middle. Using the thin sliced zucchini make a circular overlapping pattern. Add 5, cherry tomato halves in middle. Top with 1-2 tablespoons of cooked onions. Finish the galettes by whisking an egg with the water to make an egg wash. Wash border then fold (pleat) the uncovered border of dough over the filling, slightly overlapping each fold. Then egg wash each galette. Chill 15 minutes if time is available. Bake at 400°F (200°C), in a deck oven. Rotate the pan if necessary for an even bake 15-25 minutes depending on oven. Display two (2) best galettes. Reserve the other two (2) on a sheet pan on your rack. Thinly slice the zucchini 1/8"" (3mm) thick and reserve. Cut cherry tomatoes in half, lengthwise. After finishing the knife cuts place half the amount of the onions, cherry tomatoes, and zucchini on a provided plate for evaluation by spreading out the cuts in org sections. Please write your contestant number on the plate and show to judges. Heat a large sauté over medium-high heat. Add in oil, julienned sliced onions. Sauté, stirring occ 17 minutes until the onions have softened and started to caramelize. Add in the salt, red pepper flakes, garlic, red wine, black pepper and dried oregano. Stir to coat t the oil and seasonings. Sauté slightly. Taste and season with more salt if necessary. Remove from the heat and place in a container, cool slightly. Use as needed to fill the Galettes. Savory Galette Ingredient Name Weights and Measures Pounds Ounces Bakers % Kilos Grams þ Galette Dough as needed 2 6.42 1090 Savory Galette Filling as needed 2 12.9 1273 Egg, Whole (1) each Total Formula Weight 2363 Method for Savory Galette Mise en Place: Gather ingredients and equipment. Scale all ingredients. Using the prepared dough, roll it ⅛" (3 mm) thick. Using a 6” template of ring, cut six (6) 6" (150 mm) round circles from dough; if needed, re-roll the excess dough. Cut circles weigh approximately is 100 grams each. Reserve dough on sheet pan. Place four (4) galettes onto a parchment lined sheet pan, in a two by two (2 x 2) pattern. Please write your contestant number on the parchment. Put one tablespoon of marinara sauce on circle and swirl. Leaving edge alone. Sprinkle with mozzarella cheese, slight mound in middle. Using the thin sliced zucchini make a circular overlapping pattern. Add 5, cherry tomato halves in middle. Top with 1-2 tablespoons of cooked onions. Finish the galettes by whisking an egg with the water to make an egg wash. Wash border then fold (pleat) the uncovered border of dough over the filling, slightly overlapping each fold. Then egg wash each galette. Chill 15 minutes if time is available. Bake at 400°F (200°C), in a deck oven. Rotate the pan if necessary for an even bake 15-25 minutes depending on oven. Use as needed to fill the Galettes. Savory Galette Ingredient Name Weights and Measures Pounds Ounces Bakers % Kilos Grams þ Galette Dough as needed 2 6.42 1090 Savory Galette Filling as needed 2 12.9 1273 Egg, Whole (1) each Total Formula Weight 2363 Method for Savory Galette Mise en Place: Gather ingredients and equipment. Scale all ingredients. Using the prepared dough, roll it ⅛" (3 mm) thick. Using a 6” template of ring, cut six (6) 6" (150 mm) round circles from dough; if needed, re-roll the excess dough. Cut circles weigh approximately is 100 grams each. Reserve dough on sheet pan. Place four (4) galettes onto a parchment lined sheet pan, in a two by two (2 x 2) pattern. Please write your contestant number on the parchment. Put one tablespoon of marinara sauce on circle and swirl. Leaving edge alone. Sprinkle with mozzarella chees slight mound in middle. Using the thin sliced zucchini make a circular overlapping pattern. Add 5, cherry tomato halves in middle. Top with 1-2 tablespoons of cooked onions. Finish the galettes by whisking an egg with the water to make an egg wash. Wash border then fold (pleat) the uncovered border of dough over the filling, slightly overlapping each fold. Then egg wash each galette. Chill 15 minutes if time is available. Bake at 400°F (200°C), in a deck oven. Rotate the pan if necessary for an even bake 15-25 minutes depending oven. Thinly slice the zucchini 1/8"" (3mm) thick and reserve. Cut cherry tomatoes in half, lengthwise. After finishing the knife cuts place half the amount of the onions, cherry tomatoes, and zucchini on a provided plate for evaluation by spreading out the cuts in organize sections. Please write your contestant number on the plate and show to judges. Heat a large sauté over medium-high heat. Add in oil, julienned sliced onions. Sauté, stirring occasion 17 minutes until the onions have softened and started to caramelize. Add in the salt, red pepper flakes, garlic, red wine, black pepper and dried oregano. Stir to coat the zu the oil and seasonings. Sauté slightly. Taste and season with more salt if necessary. Remove from the heat and place in a container, cool slightly. Display two (2) best galettes. Reserve the other two (2) on a sheet pan on your rack.
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