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Perfect Brown Butter Peach Galette Recipe with Creamy Vanilla Ice Cream

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A rustic and easy-to-make summer dessert featuring a nutty brown butter crust wrapped around juicy peaches, served warm with creamy vanilla ice cream.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, browned and cooled slightly
  • 3 to 4 tablespoons (45–60 ml) ice water
  • 4 to 5 medium fresh ripe peaches, peeled and sliced (about 4 cups/600 g)
  • 1/4 cup (50 g) brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 tablespoon (8 g) cornstarch
  • 1 teaspoon vanilla extract
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon turbinado sugar or coarse sugar
  • About 1 pint (480 ml) creamy vanilla ice cream

Instructions

  1. Brown the butter: In a heavy skillet over medium heat, melt 6 tablespoons (85 g) of unsalted butter. Keep swirling the pan gently as the butter foams and then turns a golden brown with nutty aroma, about 4-5 minutes. Remove from heat immediately to stop browning. Transfer to a heatproof bowl and cool for 10 minutes.
  2. Make the crust: In a large bowl, whisk together 1 1/4 cups (150 g) flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Pour in the cooled brown butter and stir with a fork until the mixture looks crumbly. Add 3 tablespoons (45 ml) of ice water and mix until the dough just comes together. Add a tablespoon more water if needed. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the filling: In a medium bowl, toss 4 cups (600 g) sliced peaches with 1/4 cup (50 g) brown sugar, 1/2 teaspoon cinnamon, 1 tablespoon lemon juice, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract. Set aside for the flavors to mingle while the dough chills.
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a roughly 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Transfer it gently to a parchment-lined baking sheet.
  5. Assemble the galette: Spoon the peach filling onto the center of the dough, leaving a 2-inch (5 cm) border all around. Carefully fold the edges over the filling, pleating as needed to create a rustic edge.
  6. Brush and sprinkle: Beat 1 egg with 1 tablespoon water and brush the dough edges with the egg wash. Sprinkle with 1 tablespoon turbinado sugar for a little sparkle and crunch.
  7. Bake: Preheat your oven to 400°F (200°C). Bake the galette for 35-40 minutes until the crust is golden brown, and the filling is bubbling. Watch the edges; if they brown too quickly, tent with foil after 25 minutes.
  8. Cool slightly and serve: Let the galette rest on a cooling rack for 10-15 minutes before slicing. Serve warm topped with a generous scoop of creamy vanilla ice cream.

Notes

Do not skip chilling the dough to keep the crust flaky and easier to roll. Keep swirling the butter constantly while browning to avoid burning. Tent the galette with foil if edges brown too quickly. Use ripe but firm peaches to avoid sogginess. Leftovers can be refrigerated for up to 3 days and reheated in a 350°F oven for 10-12 minutes.

Nutrition

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

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