Mushroom 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 refreshingly straightforward — cold butter worked into flour until crumbly, then brought together with a splash of apple cider vinegar and ice water for a crust that bakes up tender with just the right amount of crisp. The vinegar is a small but smart touch, keeping the gluten relaxed so the dough stays easy to roll and fold without cracking at the edges. For anyone navigating a diet that excludes fungi, this recipe is a clean, worry-free starting point — every ingredient is simple and easy to verify, with no hidden extras to second-guess. Once the dough has chilled and you roll it into that rough, rustic circle, you're just a filling away from something genuinely impressive. Whether you go sweet or savory on top, this crust holds its own and then some.
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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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