Macadamia Free Classic Savory Galette Dough

A good galette starts with great dough, and this one delivers a buttery, flaky base that's ready to hold whatever filling you throw at it — sweet or savory. The technique is straightforward: cold butter worked into flour until crumbly, a splash of apple cider vinegar for tenderness, and just enough ice water to bring it all together without overworking the gluten. That shaggy, rough-looking dough is exactly what you want — it bakes into layers that shatter at the fork. Chilling the disk before rolling is the key step that keeps the butter cold and the final crust crisp rather than tough. Since this recipe sticks to pantry staples like flour, butter, salt, sugar, and vinegar, there's no need to scan labels or worry about unexpected nut additions that sometimes sneak into pre-made pastry products. Roll it out rustic and uneven — that's part of the charm — and let the parchment paper do the heavy lifting when it comes time to fold up the edges around your filling.

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