Vegetarian Classic Savory Galette Dough
A great galette starts with a great crust, and this buttery, flaky dough is the kind of foundation that makes any filling shine. The technique is straightforward — cold butter worked into seasoned flour, brought together with a splash of apple cider vinegar and ice water — but the results are genuinely impressive. That vinegar trick is the secret weapon here, keeping gluten development in check so the finished crust stays tender rather than tough. Every ingredient is simple and plant-based friendly, relying on real unsalted butter and pantry staples with no meat, gelatin, or hidden animal products to worry about. The shaggy, press-together method means you don't need a stand mixer or any special equipment, just your hands and a little patience while it chills. Once it's rested and rolled into that rustic 12-inch round, you're ready to pile on whatever seasonal vegetables or cheese you love most. It's the kind of dough you'll come back to again and 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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