Ginger Free Classic Savory Galette Dough
A good galette starts with great dough, and this buttery, flaky base is the kind of foundation that makes any filling shine. The technique is straightforward — cold butter worked into flour until crumbly, brought together with a splash of apple cider vinegar and ice water for just the right tenderness. That vinegar trick is a small but smart move, helping to keep the gluten relaxed so the finished crust stays delicate rather than tough. There's no spice blend, no flavored extract, and no hidden seasoning to worry about — just clean, simple pantry staples that are easy to verify. Whether you're going savory with roasted vegetables or sweet with seasonal fruit, this dough rolls out beautifully into a rustic round ready to fold and bake. It's the kind of recipe you'll come back to again and again once you realize how reliably it delivers that golden, shatteringly crisp edge.
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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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