Gut Friendly Classic Savory Galette Dough
A good galette dough is the kind of kitchen foundation that makes everything else feel possible, and this one delivers that perfectly flaky, buttery crust that folds beautifully around whatever filling you have in mind. The secret is keeping everything cold — chilled butter, ice water, and a solid rest in the fridge — so those pea-sized butter pockets stay intact and create layers as the dough bakes. Apple cider vinegar is the quiet hero here, gently tenderizing the gluten so the finished crust stays crisp and digestible rather than tough and heavy. For anyone paying close attention to what goes into their food, this dough is refreshingly straightforward: just flour, butter, salt, sugar, vinegar, and water — no additives, no mystery fats, nothing processed. That simplicity is exactly what makes it a smart choice when you're trying to keep meals gentle on your system without sacrificing any of the comfort or flavor. Roll it out rustic and imperfect, pile on your favorite seasonal filling, and let the oven do the rest.
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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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