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Perfect Brown Butter Peach Galette with Thyme

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A rustic yet refined dessert featuring a nutty brown butter crust, juicy peaches, and a subtle herbal note of thyme. This easy homemade galette balances sweet and savory flavors for a crowd-pleasing treat.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1/2 cup (115g) unsalted butter, browned and cooled
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons ice water
  • 3 large ripe peaches, peeled and thinly sliced
  • 1/4 cup (50g) brown sugar
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon turbinado sugar or coarse sugar

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt 1/2 cup (115g) unsalted butter. Swirl occasionally until it turns golden brown with a nutty aroma, about 5 minutes. Remove from heat and let cool to room temperature.
  2. Make the dough: In a mixing bowl, combine 1 1/4 cups (150g) sifted all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Add the cooled brown butter and mix gently with a fork until crumbly. Gradually add 3 to 4 tablespoons ice water, stirring just until the dough starts to come together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the filling: In a separate bowl, toss 3 sliced peaches with 1/4 cup (50g) brown sugar, 1 tablespoon chopped fresh thyme, 1 tablespoon lemon juice, 1 tablespoon flour, and optional 1/4 teaspoon cinnamon. Ensure peaches are evenly coated but not mushy. Set aside.
  4. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a roughly 12-inch (30cm) circle, about 1/8 inch (3mm) thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the galette: Pile the peach mixture in the center of the dough, leaving a 2-inch (5cm) border. Fold the edges over the filling, pleating as needed. Brush the crust with the beaten egg wash and sprinkle with turbinado sugar.
  6. Bake: Place in a preheated oven at 400°F (200°C) for 35-40 minutes, or until the crust is golden and the filling is bubbling. Tent loosely with foil if edges brown too quickly.
  7. Cool and serve: Let the galette cool on the baking sheet for at least 15 minutes before slicing to allow the filling to set.

Notes

Use Plugrá butter for best browning results. If fresh peaches are not available, slightly firm frozen peaches can be used after thawing and drying. For gluten-free, substitute flour with almond flour or a gluten-free blend. Fresh thyme is preferred; if using dried, reduce quantity by half. Tent crust edges with foil if browning too fast. Chill dough well to ensure flaky crust.

Nutrition

Keywords: brown butter, peach galette, thyme, easy dessert, homemade galette, summer dessert, rustic tart, fruit tart

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