Pescatarian 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 secret is keeping everything cold — chilled butter cubes, ice water, and a quick rest in the fridge all work together to create those gorgeous, tender layers once baked. A small splash of apple cider vinegar in the water helps relax the gluten just enough so the dough rolls out smoothly without turning tough. The result is a rustic, golden crust with just the right amount of crisp at the edges and a soft, yielding interior that holds up beautifully whether you're going savory or sweet. Since this dough is built entirely from pantry staples — flour, butter, salt, and sugar — it fits naturally into a pescatarian kitchen without any substitutions or workarounds needed. Make it ahead, wrap it tight, and keep it in the fridge until you're ready to roll; it's that kind of reliable, low-fuss recipe that earns a permanent spot in your rotation.
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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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