Walnut Free Classic Savory Galette Dough
A flaky, buttery galette dough is one of those foundational recipes every home baker should have in their back pocket, and this one delivers serious results with just a handful of pantry staples. The secret is keeping everything cold — chilled butter, ice water, and a quick rest in the fridge — so those pea-sized butter pockets stay intact and create that irresistible shatter when you bite through the crust. A small splash of apple cider vinegar in the water helps relax the gluten just enough to keep the dough tender without making it tough to work with. Store-bought pastry dough can be a minefield when you're avoiding tree nuts, since shared facilities and ambiguous labeling make it hard to feel confident about what's actually in the package. Making it yourself means you know exactly what went into it — flour, butter, salt, sugar, vinegar, and water, full stop. This dough rolls out beautifully into a rustic round that's ready to cradle whatever sweet or savory filling you have in mind, then gets folded up at the edges for that signature free-form look. It's simple, satisfying, and completely worth the hour of chill time.
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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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