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Perfect Brown Butter Peach Galette Recipe with Vanilla Bean Ice Cream

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A rustic and delicious brown butter peach galette with a flaky crust and caramelized peaches, served warm with vanilla bean ice cream. This easy homemade dessert captures the essence of summer with a nutty, toffee-like depth from browned butter.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 8 tablespoons (115g) unsalted butter, browned and cooled slightly
  • 2–3 tablespoons ice water (as needed)
  • 1 teaspoon granulated sugar
  • 4–5 ripe peaches, peeled and sliced (about 3 cups)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling (optional)
  • Vanilla bean ice cream (store-bought or homemade)

Instructions

  1. Brown the Butter (10 minutes): In a light-colored skillet over medium heat, melt the butter. Stir constantly as it foams and turns golden brown, releasing a nutty aroma. Remove from heat and let cool slightly but don’t let it solidify.
  2. Make the Dough (10 minutes): In a mixing bowl, whisk together flour, salt, and sugar. Pour in the warm brown butter and mix with a fork until crumbly. Add ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Don’t overwork it. Form a flat disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the Peach Filling (10 minutes): While dough chills, combine sliced peaches, sugar, cornstarch, lemon juice, cinnamon, and vanilla extract in a bowl. Toss to coat evenly and set aside.
  4. Roll Out the Dough (5-7 minutes): On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle. Transfer to a parchment-lined baking sheet. If the dough cracks, just pinch it back together — rustic is the point!
  5. Assemble the Galette (5 minutes): Pile the peach filling in the center of the dough, leaving a 2-inch (5cm) border. Fold the edges over the fruit, pleating as needed. Brush the crust with beaten egg and sprinkle coarse sugar on top for crunch.
  6. Bake (40-45 minutes): Place the galette in a preheated oven at 400°F (200°C). Bake until the crust is golden and peaches are bubbling, about 40-45 minutes. Rotate halfway through for even browning.
  7. Cool & Serve (10 minutes): Let the galette cool on a rack for 10 minutes to let juices thicken slightly. Serve warm with a generous scoop of vanilla bean ice cream melting on top.

Notes

Watch the butter closely when browning to avoid burning. Chill dough for at least 30 minutes to relax gluten and make rolling easier. Use firm peaches to prevent mushy filling. If crust browns too quickly, tent with foil halfway through baking. Add extra cornstarch if peaches are very juicy to avoid soggy crust. Dough can be made ahead and refrigerated for up to 2 days or frozen for 1 month.

Nutrition

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

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