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Perfect Brown Butter Peach Galette

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A rustic, flaky brown butter crust galette filled with juicy peaches and topped with a silky homemade vanilla glaze. This easy recipe captures the essence of peach season with a perfect texture contrast and rich flavors.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 8 tablespoons (1 stick or 113g) unsalted butter, browned and cooled
  • 3–4 tablespoons ice water
  • 4–5 medium ripe peaches, peeled and sliced (about 4 cups or 600g)
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 tablespoon milk or cream
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Place the 8 tablespoons of unsalted butter in a medium skillet over medium heat. Stir frequently as the butter melts, foams, and then begins to turn a golden brown with a nutty aroma, about 5 minutes. Pour into a heatproof bowl and let cool to room temperature for about 10 minutes.
  2. In a mixing bowl or food processor, combine 1 1/4 cups flour, 1/2 teaspoon salt, and 1 tablespoon sugar. Add the cooled browned butter and mix until the dough forms coarse crumbs. Gradually add 3 tablespoons ice water, mixing lightly until the dough just comes together. Add more water if needed. Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  3. In a large bowl, combine sliced peaches, 2 tablespoons sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, 1/2 teaspoon cinnamon (if using), and 1 teaspoon vanilla extract. Toss gently to coat evenly.
  4. On a lightly floured surface, roll chilled dough into a rough 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
  5. Spoon peach filling onto the center of the dough, leaving a 2-inch border. Fold edges up and over the peaches, pleating to create a rustic edge. Brush crust edges with milk or cream and sprinkle with sugar.
  6. Preheat oven to 400°F (200°C). Bake galette for 35–40 minutes until crust is golden and filling is bubbly. Tent with foil if crust browns too quickly.
  7. While baking, whisk powdered sugar, milk, and vanilla extract until smooth to make the glaze.
  8. Let galette cool 10–15 minutes after baking. Drizzle vanilla glaze over the top before serving.

Notes

Brown the butter carefully to avoid burning for best flavor. Chill dough well before rolling to prevent stickiness. Use cornstarch in filling to thicken juices and prevent sogginess. Let galette cool before glazing to avoid melting the glaze. For gluten-free, substitute flour with almond or gluten-free flour. For dairy-free, use browned coconut oil and dairy-free milk in glaze.

Nutrition

Keywords: brown butter, peach galette, vanilla glaze, summer dessert, rustic tart, easy peach recipe, flaky crust

Find it online: https://islatable.com/perfect-brown-butter-peach-galette-recipe-easy-homemade-vanilla-glaze-tutorial/