Capsaicin Free Classic Savory Galette Dough
A great galette starts with great dough, and this buttery, flaky base is exactly the kind of foundation that makes a rustic tart shine. The technique is straightforward — cold butter worked into flour until crumbly, then brought together with a splash of apple cider vinegar and ice water for that perfect tender-yet-crisp texture. The vinegar is a quiet hero here, gently inhibiting gluten development so the finished crust stays delicate rather than tough. Every single ingredient in this recipe is naturally free of capsaicin, which means no hunting for specialty substitutes or second-guessing spice blends hiding heat where you least expect it. This is pure, clean pastry-making at its most satisfying. Once chilled and rolled out, the dough is pliable and forgiving, ready to cradle whatever savory or sweet filling you have in mind. Keep your butter cold, work quickly, and you'll have a galette crust that looks like it came from a French bakery.
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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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