Chestnut Free Classic Savory Galette Dough
A good galette starts with a dough that's flaky, buttery, and just sturdy enough to hold a generous filling without falling apart — and this one delivers on every count. The secret is keeping everything cold: chilled butter worked into flour until it looks like coarse crumbs, then brought together with ice water and a splash of apple cider vinegar that adds just enough acidity to keep the gluten tender. Those visible pea-sized butter pieces are exactly what you want, because they melt in the oven and create those gorgeous, shattering layers. Store-bought pastry dough can be a minefield of unexpected additives and shared-facility warnings, so mixing your own from six straightforward pantry staples puts you completely in control of what goes into your crust. The dough comes together quickly, rests in the fridge until firm, and rolls out into a rustic circle that's ready to cradle whatever sweet or savory filling you have in mind. Whether you're piling on roasted vegetables or jammy stone fruit, this is the kind of foundational recipe that earns a permanent spot in your rotation.
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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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