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Perfect Rustic Fresh Peach Galette Recipe with Easy Brown Butter Crust

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A simple, rustic peach galette featuring a nutty brown butter crust and juicy caramelized peaches. Perfect for summer and fall, this easy dessert is quick to prepare and impresses with its rich flavor and flaky texture.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon fine sea salt
  • 4–6 tablespoons ice water
  • 4–5 large ripe peaches, peeled and thinly sliced
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground cinnamon
  • 1 egg, beaten
  • Coarse sugar, for sprinkling

Instructions

  1. Brown the Butter: In a light-colored saucepan over medium heat, melt the butter. Stir frequently as it foams and turns golden brown with a nutty aroma (about 5-7 minutes). Watch closely so it doesn’t burn. Pour the browned butter into a bowl and let it cool for 10 minutes.
  2. Make the Dough: In a large bowl, whisk together the all-purpose flour, sugar, and salt. Slowly add the cooled browned butter and mix with a wooden spoon until the mixture resembles coarse crumbs.
  3. Add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together when pressed. Avoid overworking; it should feel slightly crumbly but hold when squeezed. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
  4. Prepare the Filling: While the dough chills, combine sliced peaches, brown sugar, lemon juice, vanilla extract, cornstarch, and cinnamon in a bowl. Stir gently to coat the peaches evenly. Let sit for 15 minutes to macerate.
  5. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a roughly 12-inch circle, about 1/8-inch thick. Don’t stress about a perfect shape — the rustic look is part of the charm.
  6. Assemble the Galette: Transfer the rolled dough onto a parchment-lined baking sheet. Spoon the peach filling into the center, leaving a 2-inch border around the edges.
  7. Fold the edges of the dough over the filling, pleating as you go to create a rustic crust. Brush the dough edges with beaten egg and sprinkle coarse sugar over the crust for a sparkly finish.
  8. Bake: Preheat oven to 400°F (200°C). Bake the galette for 35-40 minutes until the crust is golden and the peaches are bubbling. If the crust edges brown too quickly, tent with foil halfway through.
  9. Cool and Serve: Let the galette cool on the baking sheet for 15-20 minutes before slicing. This helps the filling set slightly and keeps slices neat.

Notes

Brown the butter carefully to avoid burning and achieve a nutty flavor. Chill the dough before rolling to ensure a flaky crust. Toss peach slices with cornstarch to prevent soggy crust. Tent with foil if crust browns too quickly. Dough can be made ahead and refrigerated or frozen. Use ripe but firm peaches for best results.

Nutrition

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

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