Seeds Free Classic Savory Galette Dough
A good 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 just enough ice water to hold things together. That vinegar trick is a small but mighty move, helping to keep the gluten relaxed so the finished crust stays tender rather than tough. For anyone navigating a seeds-free diet, this dough is a genuinely clean option — no poppy, sesame, or flax hiding in the mix, just pantry staples you can easily verify. Store-bought pastry and pie crusts can be surprisingly tricky territory, with seeds showing up in multigrain blends or as toppings you didn't ask for. Making it yourself means you control every ingredient from flour to the final fold. Roll it out rustic and wide, pile on your favorite filling, and let the oven do the rest.
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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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