This dough comes together with a simple pastry technique: flour cut with cold, cubed fat until the mixture turns into coarse crumbs, then bound with a splash of apple cider vinegar and ice water until it's just barely holding together. That cold-fat method is what gives a galette its signature flaky, shattering layers once it hits the oven, and chilling the disk for a full hour before rolling keeps everything firm and workable. Roll it out into a rough 12-inch round and you've got a rustic, forgiving base ready for whatever sweet or savory filling you're piling into the center. It folds easily, holds its shape as it bakes, and bakes up golden with those irregular, craggy edges everyone loves about a good galette. This one's a solid pick for a dairy free kitchen, letting you enjoy that classic buttery-style crust and free-form bake without any recipe stress.
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Whisk together the flour, salt, and sugar in a large mixing bowl until evenly combined.
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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