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Perfect Brown Butter Peach Galette Recipe with Vanilla Bean Ice Cream

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A quick and easy dessert featuring a nutty brown butter crust filled with juicy peaches, served warm with creamy vanilla bean ice cream. This galette is perfect for summer gatherings and pleases even the most skeptical fruit dessert fans.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon fine sea salt
  • ¼ cup (57g) unsalted butter, browned and cooled
  • 2 to 4 tablespoons ice water
  • 1 teaspoon granulated sugar (optional)
  • 4 large ripe peaches, peeled and sliced (about 4 cups or 600g)
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla bean paste (or ½ teaspoon vanilla extract)
  • 2 tablespoons cornstarch
  • ½ teaspoon ground cinnamon (optional)
  • 1 egg, beaten (for egg wash)
  • Turbinado sugar or coarse sugar (for sprinkling on crust)
  • Vanilla bean ice cream (store-bought or homemade)

Instructions

  1. Brown the Butter (10 minutes): Place ¼ cup (57g) unsalted butter in a light-colored skillet over medium heat. Stir frequently as it melts and begins to foam. Watch closely for tiny brown flecks and a nutty aroma—about 4-5 minutes. Remove from heat and transfer to a bowl to cool completely.
  2. Make the Dough (15 minutes): In a large bowl, whisk together 1 ¼ cups (160g) flour, ½ teaspoon salt, and 1 teaspoon sugar (if using). Pour in the cooled brown butter and stir with a fork until crumbly. Gradually add 2 tablespoons ice water, mixing gently until dough just comes together. Add more water, a teaspoon at a time, if needed. Shape into a disk, wrap in plastic, and chill for at least 30 minutes (or up to 2 hours).
  3. Prepare the Peach Filling (10 minutes): In another bowl, toss 4 sliced peaches with ⅓ cup (65g) sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla bean paste, 2 tablespoons cornstarch, and ½ teaspoon cinnamon. Let sit while dough chills to allow flavors to meld.
  4. Roll Out the Dough (5 minutes): On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle about ⅛-inch (3 mm) thick. Transfer carefully to a parchment-lined baking sheet.
  5. Assemble the Galette (5 minutes): Pile the peach mixture in the center, leaving a 2-inch (5 cm) border. Fold the edges over the filling, pleating as needed to create a rustic edge. Brush the dough with beaten egg and sprinkle with turbinado sugar.
  6. Bake (40-45 minutes): Bake in a preheated 400°F (200°C) oven until the crust is golden and peaches are bubbling, about 40-45 minutes. Keep an eye after 30 minutes—if the crust browns too fast, tent loosely with foil.
  7. Cool & Serve (10 minutes): Let the galette cool slightly before slicing. Serve warm topped with a generous scoop of vanilla bean ice cream.

Notes

Do not walk away while browning butter to avoid burning. Keep dough cold to prevent stickiness and tearing. Use parchment paper and a rimmed baking sheet to catch drips. Chill dough thoroughly before rolling. Tent crust with foil if browning too fast. Leftovers can be refrigerated for up to 3 days or frozen unbaked for up to 1 month.

Nutrition

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

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