Pistachio Free 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 technique here is classic and unfussy — cold butter worked into flour until crumbly, brought together with a splash of apple cider vinegar and ice water for a crust that bakes up tender with just the right amount of crisp. The vinegar is a quiet workhorse, keeping the gluten relaxed so the dough rolls out smoothly without turning tough. Every ingredient is straightforward pantry staple territory, which means no hunting down specialty items and no stress about hidden nut-based additives sneaking into your bake. That one-hour chill in the fridge is worth every minute — it firms up the butter and makes the dough a dream to roll into that rustic 12-inch circle. Whether you're loading it up with roasted vegetables, jammy fruit, or a savory cheese filling, this dough holds its own without overshadowing whatever you pile on top.
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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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