Beef Free Classic Savory Galette Dough
A good galette starts with great dough, and this buttery, flaky base is the kind of foundation that makes any filling shine. The technique here is classic and unfussy — cold butter worked into flour until crumbly, brought together with a splash of apple cider vinegar and ice water for just the right tender bite. That vinegar trick is the secret weapon: it keeps gluten development in check so the crust stays delicate rather than tough. Everything in this recipe is naturally free from meat of any kind, built entirely from pantry staples and real butter, so there's nothing to second-guess or swap out. Whether you're going sweet with stone fruit or savory with roasted vegetables and cheese, this dough handles it all beautifully. The one-hour chill in the fridge is worth every minute — it makes rolling out that rough 12-inch circle clean and easy, with those gorgeous visible butter pockets that puff and crisp in the oven.
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Learn more →Ingredients
1 serving
- 1 ¼ cups all-purpose flour
- ½ tsp fine salt
- ½ tsp sugar
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
- 1 tsp apple cider vinegar
- 3–4 tbsp ice water
Instructions
- 1
Whisk together the flour, salt, and sugar in a large mixing bowl until evenly combined.
- 2
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible.
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