Cashew Free Classic Savory Galette Dough
Rustic, buttery, and endlessly versatile, this free-form pastry dough is the kind of foundation recipe that earns a permanent spot in your repertoire. The short ingredient list — flour, salt, sugar, cold butter, apple cider vinegar, and ice water — keeps things beautifully simple, and every component is naturally free of tree nuts, so there's no label-scanning or substitution stress involved. The apple cider vinegar is a clever touch that gently inhibits gluten development, giving you a crust that stays tender and flaky rather than tough. Working cold butter into the flour until you hit that coarse, crumbly texture is the real secret here — those visible pea-sized butter pieces are exactly what create those gorgeous, shatter-crisp layers once baked. After a chill in the fridge, the dough rolls out into a relaxed, imperfect circle that's practically begging to be piled with roasted vegetables, caramelized onions, or a jammy fruit filling. Whether you're going savory or sweet, this dough delivers a deeply satisfying, golden crust that tastes like you spent far more effort than you actually did.
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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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