Savory Galette Dough (Printer-friendly)

Flaky and tender dough ideal for savory galettes featuring vegetables, cheese, and meat fillings.

# What You Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/4 teaspoon fine sea salt
03 - 1/2 teaspoon freshly ground black pepper (optional)

→ Fats

04 - 8 tablespoons unsalted butter, cold and cubed

→ Liquids

05 - 1/4 cup ice-cold water, plus additional as needed
06 - 1 tablespoon plain Greek yogurt or sour cream (optional)

# How to Make It:

01 - Whisk together flour, salt, and black pepper in a large bowl.
02 - Add cold butter cubes and cut into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
03 - Stir in the Greek yogurt or sour cream, if using.
04 - Gradually drizzle ice-cold water while mixing with a fork until the dough just begins to come together; add more water by teaspoon increments as needed without overworking.
05 - Shape the dough into a ball, flatten into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before use.
06 - Roll out the dough and fill with desired savory ingredients according to your preferred method.

# Expert Tips:

01 -
  • This dough is forgiving enough for beginners but produces results so beautiful and flaky that even experienced bakers will want to make it again and again
  • It comes together in just 15 minutes of actual work, then does the heavy lifting while you figure out what treasures from your kitchen you want to fold inside
  • The tang from the yogurt or sour cream adds an unexpected depth that makes people pause mid-bite and ask what you did differently
02 -
  • The most common mistake is overworking the dough trying to make it perfectly smooth and uniform. Rough and slightly streaky is what you want—those pockets of cold butter are what will become those shattering, flaky layers
  • If your dough tears or cracks when you roll it out, it just means it needs another five minutes of rest out of the fridge. Patience here saves frustration
03 -
  • If you want to get fancy, brush the edges of your baked galette with a beaten egg white while it comes out of the oven. The steam will give you a glossy, professional shine that makes people think you went to culinary school
  • The yogurt or sour cream is the secret weapon that no one talks about. It tenderizes the dough without adding much liquid, which means more flake, less toughness. Once you try it, you'll never go back

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