A good galette starts with great dough, and this one delivers a buttery, flaky base that works beautifully with both sweet and savory fillings. The technique is straightforward — cold butter worked into flour until crumbly, then brought together with a splash of apple cider vinegar and ice water for a crust that stays tender without getting tough. That vinegar trick is a small but mighty detail, helping to keep the gluten relaxed so the finished crust practically shatters when you cut into it. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about unexpected additions sneaking into your pastry. Store-bought dough can be a gamble when you're avoiding certain allergens, but making your own means you know exactly what went into it. The dough chills into a firm, workable disk that rolls out smoothly into a rustic round, ready to cradle whatever seasonal filling you have in mind. Whether you go savory with roasted vegetables or sweet with jammy fruit, this crust is the kind of reliable foundation every home baker deserves in their repertoire.
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Whisk together the flour, salt, and sugar in a large mixing bowl until evenly combined.
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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