Nutmeg Free Classic Savory Galette Dough
A good galette starts with great dough, and this buttery, flaky base is exactly what you want underneath any savory filling you have in mind. The technique is straightforward — cold butter worked into flour until crumbly, then brought together with a splash of apple cider vinegar and ice water — but the results feel genuinely impressive. That touch of vinegar is a quiet workhorse here, helping to keep the gluten relaxed so the finished crust stays tender rather than tough. Many store-bought pastry doughs and spice blends sneak in unexpected seasonings, so mixing your own from scratch gives you complete control over every ingredient that goes in. The short list of pantry staples means there's nothing hidden and nothing to second-guess. Once the dough has chilled and you roll it out into that rustic 12-inch round, you're just a fold away from something that looks like it came out of a French countryside kitchen.
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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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