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Brown Butter Peach Galette

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A quick and easy homemade dessert featuring a nutty brown butter crust filled with juicy peaches, served warm with vanilla ice cream.

Ingredients

Scale
  • 2 ½ cups (320 grams) all-purpose flour
  • 1 cup (227 grams) unsalted butter, browned, plus extra for brushing
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon salt
  • 4–6 tablespoons (60–90 ml) cold water
  • 4–5 medium ripe peaches (about 2 pounds / 900 grams), peeled and sliced
  • ⅓ cup (70 grams) brown sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 large egg, beaten (for brushing crust)
  • Vanilla ice cream, for serving

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt 1 cup (227 g) of unsalted butter. Cook, stirring occasionally, until golden brown and nutty aroma appears, about 5-7 minutes. Remove from heat and cool slightly.
  2. Make the crust dough: In a large bowl, whisk together flour, granulated sugar, and salt. Pour in the warm browned butter and mix until crumbly. Add cold water one tablespoon at a time, mixing gently until dough just comes together. Form into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Prepare the peach filling: Peel, pit, and slice peaches. Toss with brown sugar, cinnamon, lemon juice, vanilla extract, and cornstarch in a medium bowl.
  4. Roll out the dough: On a lightly floured surface, roll chilled dough into a roughly 12-inch circle. Transfer to a parchment-lined baking sheet or lightly greased cast-iron skillet.
  5. Assemble the galette: Pile peach filling in the center, leaving a 2-inch border. Fold edges over peaches, pleating to form rustic edge. Brush exposed dough with beaten egg.
  6. Bake: Preheat oven to 400°F (205°C). Bake galette for 35-40 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  7. Cool and serve: Let cool 10-15 minutes. Serve warm with vanilla ice cream.

Notes

Handle dough gently as it is fragile due to brown butter. Use parchment paper for easier transfer and cleanup. Chill dough to relax gluten and firm butter for flakier crust. If crust edges brown too fast, tent with foil. Frozen peaches can be used if thawed and drained well.

Nutrition

Keywords: brown butter, peach galette, summer dessert, easy dessert, homemade galette, vanilla ice cream, fruit tart, rustic pie

Find it online: https://leilameals.com/brown-butter-peach-galette-recipe-easy-homemade-dessert-with-vanilla-ice-cream/