This dough comes together with a simple pastry technique: flour, salt, and a touch of sugar cut into pea-sized crumbs, then brought together with a splash of apple cider vinegar and ice water until it just holds. That vinegar-water combo is the trick to a flaky, tender crust — it keeps the gluten relaxed while still giving the dough enough structure to roll out into a clean 12-inch round. A chill in the fridge firms everything up so it rolls smoothly without tearing, and the shaggy, cold texture is exactly what you want before it hits the baking sheet. Roll it thin, fold it rustic, and fill it with whatever seasonal vegetables or greens you're craving — this base is endlessly adaptable. It's a solid, reliable galette crust to keep on hand for a vegan kitchen, whether you're making a savory tart or a free-form veggie bake.
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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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