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Brown Butter Peach Galette

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A rustic and easy-to-make dessert featuring a nutty almond crust and caramelized peaches with the rich flavor of browned butter.

Ingredients

Scale
  • 1 ½ cups almond flour (finely ground)
  • ½ cup all-purpose flour (or gluten-free blend)
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, browned and cooled slightly
  • 2 to 3 tablespoons cold water
  • 4 large ripe peaches, peeled and sliced
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons sliced almonds
  • 1 tablespoon coarse sugar or turbinado sugar (optional)

Instructions

  1. Brown the butter: In a small skillet over medium heat, melt the butter. Stir gently as it foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and let cool slightly.
  2. Make the almond crust dough: In a mixing bowl, combine almond flour, all-purpose flour, sugar, and salt. Pour in the browned butter and stir until crumbly. Add cold water a tablespoon at a time until the dough just comes together.
  3. Chill the dough: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Prepare the peach filling: Toss sliced peaches with brown sugar, cinnamon, lemon juice, vanilla extract, and cornstarch. Set aside to macerate.
  5. Roll out the dough: On a lightly floured surface or silicone mat, roll the chilled dough into a rough 12-inch circle about ¼ inch thick.
  6. Assemble the galette: Transfer dough to a parchment-lined baking sheet. Spoon peach filling into the center, leaving a 2-inch border. Fold edges of dough up and over the fruit, pleating to create a rustic edge.
  7. Apply egg wash and almonds: Brush dough edges with egg wash, sprinkle sliced almonds and coarse sugar over the crust.
  8. Bake: Preheat oven to 375°F (190°C). Bake galette for 35-40 minutes until crust is golden and peaches are bubbling. Rotate pan halfway if needed.
  9. Cool and serve: Let galette cool at least 15 minutes before slicing to allow filling to thicken.

Notes

Brown butter carefully to avoid burning; chill dough well before rolling to prevent stickiness; adjust cornstarch if peaches are very juicy to avoid soggy crust; tent with foil if crust browns too fast during baking; dough can be made a day ahead and refrigerated.

Nutrition

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

Find it online: https://rowanrecipes.com/brown-butter-peach-galette-recipe-easy-homemade-almond-crust-dessert/