Celery Free Classic Savory Galette Dough
A great galette starts with great dough, and this buttery, flaky base is the kind of foundation that makes any filling shine. The technique here is all about keeping things cold — chilled butter worked into flour until crumbly, then brought together with a splash of apple cider vinegar and just enough ice water to hold it all in place. That vinegar isn't just a quirky addition; it gently inhibits gluten development, which means the finished crust stays tender rather than tough. The result is a rustic, golden pastry with those irresistible flaky layers that shatter at the first bite. Every ingredient in this dough is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden vegetable extracts sneaking in. Whether you're loading it up with roasted vegetables, fruit, or cheese, this dough handles it all with ease. Make it ahead, stash it in the fridge, and you're already halfway to something seriously impressive.
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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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