Cinnamon Free Classic Savory Galette Dough
A great galette starts with great dough, and this buttery, flaky base is exactly what you want underneath any savory filling you have in mind. The technique here is straightforward — cold butter worked into flour until crumbly, a splash of apple cider vinegar for tenderness, and just enough ice water to bring everything together without overworking the gluten. That shaggy, rough-looking dough is actually a good sign; it means the layers are intact and the crust will bake up beautifully crisp on the outside and melt-in-your-mouth soft underneath the filling. For anyone avoiding cinnamon, this dough is a genuinely safe foundation — no warm spices sneak in anywhere, just clean, simple pantry staples. Store-bought pastry dough can be a minefield of unexpected seasonings and flavorings, so making your own puts you fully in control of every ingredient. The one-hour chill in the fridge is non-negotiable and worth every minute, giving the butter time to firm back up so you get those gorgeous flaky layers when it hits the oven. Roll it out rustic and uneven — that's the whole charm of a galette.
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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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