Pecan Free Classic Savory Galette Dough
A great galette starts with great dough, and this one delivers a beautifully flaky, golden crust that works with sweet or savory fillings alike. 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 serious layers as the dough bakes. A small splash of apple cider vinegar helps relax the gluten just enough to keep the crust tender without making it tough or crumbly. The ingredient list is refreshingly short and straightforward: flour, butter, salt, sugar, vinegar, and water — nothing hidden, nothing to second-guess. For anyone navigating tree nut sensitivities, store-bought pastry doughs and pie crusts can be a minefield of shared-facility warnings, making a from-scratch version like this one a genuinely reliable choice. Once you've got the dough chilled and rolled out, it's ready to cradle whatever filling you have in mind, with rustic folded edges that look impressive but require zero special equipment.
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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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