Carrageenan Free Classic Savory Galette Dough
Rustic, buttery, and endlessly versatile, this free-form pastry dough is the kind of recipe that makes you feel like a confident home baker from the very first fold. The secret is keeping everything cold — chilled butter, ice water, and a quick rest in the fridge — so those pea-sized butter pockets stay intact and bake up into gloriously flaky layers. A small splash of apple cider vinegar is the quiet hero here, relaxing the gluten just enough to give you a tender, workable dough without any fuss. Store-bought pastry dough can be a minefield of additives and stabilizers, including thickeners derived from seaweed that show up in processed dairy and pre-made crusts — so mixing this from scratch with just six clean ingredients is a genuinely smart move. Every component is straightforward and easy to verify, which means you can roll it out with total confidence. Whether you pile it with roasted vegetables, fresh fruit, or a savory cheese filling, this dough delivers that golden, shatteringly crisp edge that makes a galette so satisfying to pull from 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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