Peanut Free Classic Savory Galette Dough
A flaky, buttery galette dough is one of those foundational recipes every home baker should have in their back pocket, and this one delivers serious results with just a handful of pantry staples. The secret is keeping everything cold — chilled butter, ice water, and a quick rest in the fridge — so those pea-sized butter pockets stay intact and create that signature shatter-crisp crust when baked. A small splash of apple cider vinegar in the water helps relax the gluten just enough to keep the dough tender without making it tough or difficult to roll. Store-bought pastry dough can be a minefield of shared facilities and ambiguous labeling, so mixing your own from scratch means you know exactly what's going in. The shaggy, rustic look of the finished dough is completely intentional — this is a forgiving recipe that rewards a light hand more than precision. Once rolled into that rough 12-inch circle, it's ready to cradle whatever sweet or savory filling you have in mind, with the edges folded up in that effortlessly imperfect galette style.
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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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