Managing a nickel sensitivity often means scrutinizing ingredient lists more carefully than most people realize — whole grains, nuts, seeds, and even certain vegetables can quietly push nickel levels higher than you'd like. This simple galette dough sidesteps those concerns by leaning on just a handful of low-nickel staples: all-purpose flour, unsalted butter, salt, sugar, and a splash of apple cider vinegar. The result is a beautifully flaky, buttery pastry base that works for both sweet and savory fillings without any of the usual worry. Working cold butter into the flour until you get those rough, pea-sized crumbles is the real secret to that tender, layered texture — it's a satisfying process that feels almost meditative. The apple cider vinegar is a small but clever addition, helping the gluten relax just enough to keep the crust from turning tough. Once the dough is chilled and rolled out into a rustic circle, it's ready to cradle whatever filling you have in mind, folded edges and all. It's the kind of foundational recipe that quietly becomes a weekend staple.
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Whisk together the flour, salt, and sugar in a large mixing bowl until evenly combined.
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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