Legume Free Classic Savory Galette Dough
A great galette starts with great dough, and this buttery, flaky base is the kind of foundation that makes any filling shine. The technique here is classic and unfussy — cold butter worked into flour until crumbly, then brought together with a splash of apple cider vinegar and ice water for just the right tender texture. Those visible pea-sized butter pieces are exactly what you want; they're what create those gorgeous, shattering layers once the dough hits a hot oven. For anyone navigating legume-free cooking, this recipe is naturally in the clear — every ingredient on the list is straightforward, with no bean flours, pea proteins, or legume-derived oils anywhere in sight. The apple cider vinegar is a small but smart addition that relaxes the gluten just enough to keep the crust tender without making it tough. Once chilled and rolled into a rough 12-inch circle, it's ready to cradle whatever sweet or savory filling you have in mind. Keep this one saved — it's the kind of dough you'll come back to again and again.
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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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