Brazil Nut Free Classic Savory Galette Dough

Rustic, buttery, and endlessly versatile, this free-form pastry dough is the kind of foundation that makes home baking feel genuinely rewarding. The secret is keeping everything cold — chilled butter cubes worked into the flour until the mixture looks like coarse crumbs, then brought together with a splash of apple cider vinegar and ice water for a dough that bakes up flaky and tender every time. That touch of vinegar isn't just a quirky addition; it gently inhibits gluten development, which means a more delicate, melt-in-your-mouth crust rather than a tough one. The shaggy, imperfect look of the dough before it chills is exactly what you want — don't overwork it. After a rest in the fridge, it rolls out into a beautiful rough circle ready to cradle whatever savory filling you have in mind. The ingredient list is refreshingly short and straightforward, so there's no need to scan labels or worry about unexpected add-ins hiding in a store-bought shell. Whether you're going rustic with roasted vegetables or something more indulgent, this dough delivers a golden, crisp edge that makes the whole thing look far more impressive than the effort involved.

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