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Perfect Brown Butter Peach Galette Recipe with Vanilla Bean Ice Cream

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A rustic and easy-to-make peach galette featuring a nutty brown butter crust paired with juicy peaches and creamy vanilla bean ice cream, perfect for summer gatherings and quick desserts.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150 g)
  • 8 tablespoons unsalted butter, browned and cooled slightly (113 g)
  • 2 tablespoons granulated sugar (25 g)
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice-cold water (45–60 ml)
  • 4–5 medium ripe peaches, sliced (about 4 cups or 600 g)
  • 1/4 cup brown sugar (50 g)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour (8 g)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon vanilla extract (optional)
  • Vanilla bean ice cream, for serving

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the butter. Stir frequently as it foams, then begins to turn golden brown and smell nutty (about 5-7 minutes). Watch it closely so it doesn’t burn. Remove from heat and let cool slightly.
  2. Make the crust: In a large bowl, whisk flour, sugar, and salt together. Pour in the browned butter and mix with a fork until crumbly. Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together. It should be moist but not sticky. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the peaches: While the dough chills, slice peaches thinly (about 1/4 inch or 6 mm thick). Toss them gently with brown sugar, cinnamon, flour, lemon juice, and vanilla extract if using. Set aside to macerate for 10-15 minutes.
  4. Roll out the dough: On a lightly floured surface or parchment paper, roll the dough into a roughly 12-inch (30 cm) circle, about 1/8 inch (3 mm) thick. Don’t worry about perfect edges; rustic is the point.
  5. Assemble the galette: Transfer the dough to a baking sheet lined with parchment. Spoon the peach mixture onto the center, leaving a 2-inch (5 cm) border around the edges. Fold the edges over the peaches, pleating as you go to create a rustic edge.
  6. Bake: Brush the crust edges with a little browned butter or an egg wash (1 beaten egg with 1 tablespoon water) for a golden finish. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes, until the crust is crisp and golden and the peaches are bubbly.
  7. Cool slightly and serve: Let the galette cool on the baking sheet for about 10 minutes. Serve warm topped with a generous scoop of vanilla bean ice cream.

Notes

Use a light-colored pan to brown butter to monitor color changes and avoid burning. Chill dough well before rolling to prevent shrinking. Drain excess juice from peaches if too watery to avoid soggy crust. For a crisper bottom crust, bake on a preheated baking stone or inverted heavy baking sheet. Dough can be prepared up to 24 hours ahead and refrigerated.

Nutrition

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

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