Eggless Classic Savory Galette Dough

Rustic, free-form, and deeply satisfying, this galette dough delivers a flaky, buttery crust that works beautifully with both sweet and savory fillings. What makes it especially clever is that it skips eggs entirely — the structure and tenderness come from cold butter worked into flour until crumbly, plus a splash of apple cider vinegar that keeps the gluten relaxed and the texture perfectly short. Many store-bought pastry doughs sneak in egg wash or egg-based binders, so making your own from scratch gives you full control over every ingredient. The technique here is straightforward: keep your butter cold, handle the dough as little as possible, and let it rest in the fridge so the butter firms back up before rolling. That chilling step is what gives you those gorgeous, layered flakes once it hits the oven. Roll it out into a rough circle, pile on your favorite filling, fold up the edges, and you've got something that looks impressively homemade — because it is.

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