Xanthan Gum Free Classic Savory Galette Dough

Rustic, free-form, and deeply satisfying, this savory galette dough delivers the kind of flaky, buttery crust that makes any filling — roasted vegetables, caramelized onions, cheese — taste like it came from a proper French bakery. The secret is cold butter worked in just enough to leave visible pea-sized pieces, which steam in the oven and create those irresistible layers. A splash of apple cider vinegar helps relax the gluten slightly, making the dough easier to roll and more tender in the final bake. No gums, no stabilizers, no specialty ingredients — just flour, butter, salt, sugar, vinegar, and ice water doing exactly what they've always done best. For anyone navigating recipes that rely on xanthan gum as a binder or texture fix, it's genuinely refreshing to find a dough that holds together beautifully through classic technique alone. The shaggy, press-together method means you don't need to overwork it, and the one-hour chill in the fridge firms everything up so rolling is a breeze. Whether you're going savory with a vegetable filling or keeping it simple, this dough is the reliable, no-fuss foundation your galette deserves.

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