Shellfish Free Classic Savory Galette Dough
A good galette starts with a great dough, and this one delivers a buttery, flaky base that works beautifully with both sweet and savory fillings. The secret is keeping everything cold — chilled butter cubes worked in just until crumbly create those irresistible layers that shatter at the fork. A small splash of apple cider vinegar in the ice water helps relax the gluten just enough to keep the crust tender without making it tough. The result is a rustic, golden pastry that looks like it came from a French bakery but comes together in one bowl with pantry staples. Every ingredient here is straightforward and plant-forward, so there's no need to scan labels for hidden seafood derivatives or worry about cross-contact from processed doughs. Once the dough is chilled and rolled into that signature rough circle, it's ready to cradle whatever filling you have in mind — roasted vegetables, caramelized onions, or a simple fruit compote. Keep this recipe in your back pocket and you'll never reach for store-bought pastry again.
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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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