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Perfect Brown Butter Peach Galette Recipe with Honey Mascarpone

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A rustic and delicious peach galette featuring a nutty brown butter crust and topped with a creamy honey mascarpone, perfect for summer gatherings and easy to make.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 4–6 tablespoons ice-cold water
  • 4 medium fresh ripe peaches (about 1 lb / 450g), sliced thinly
  • ¼ cup (50g) brown sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground cinnamon (optional)
  • ½ cup (120g) mascarpone cheese, softened
  • 2 tablespoons honey
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Brown the Butter: In a light-colored skillet over medium heat, melt 1 cup (227g) unsalted butter. Stir occasionally as it foams and then starts to turn a golden brown with nutty aroma (about 5-7 minutes). Watch closely to avoid burning. Remove from heat and let cool to room temperature.
  2. Make the Dough: In a large bowl, whisk together 2 cups (250g) all-purpose flour, 2 tablespoons sugar, and ½ teaspoon salt. Slowly pour in the cooled brown butter and mix until crumbly. Add 4 tablespoons (60ml) ice-cold water gradually, stirring gently until dough just comes together. Add more water if needed, but don’t overwork it. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the Filling: In a medium bowl, combine sliced peaches (about 1 lb/450g), ¼ cup (50g) brown sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, and ¼ teaspoon cinnamon if using. Toss gently to coat evenly.
  4. Roll Out the Dough: On a floured surface, roll the chilled dough into a roughly 12-inch (30cm) circle about ¼-inch thick. Transfer it to a parchment-lined baking sheet.
  5. Assemble the Galette: Pile the peach mixture in the center, leaving a 2-inch (5cm) border all around. Fold the edges over the fruit in pleats, pressing gently to seal. Brush the crust with a little milk or beaten egg for a golden finish if desired.
  6. Bake: Place the galette in a preheated 400°F (200°C) oven. Bake for 35-40 minutes, until the crust is golden and the filling is bubbling. Tent with foil if crust browns too quickly.
  7. Make the Honey Mascarpone: While the galette bakes, whisk together ½ cup (120g) mascarpone, 2 tablespoons honey, and ½ teaspoon vanilla extract in a small bowl. Chill until ready to serve.
  8. Serve: Let the galette cool for 10-15 minutes before slicing. Serve warm with a generous dollop of honey mascarpone on top.

Notes

Watch the butter closely when browning to avoid burning. Chill the dough well before rolling to ensure flakiness. Toss peaches gently to avoid bruising and excess juice. Use parchment paper for easy transfer and cleanup. Tent with foil if crust browns too quickly. Dough can be made up to 2 days ahead and refrigerated.

Nutrition

Keywords: brown butter, peach galette, honey mascarpone, summer dessert, fruit tart, easy galette recipe, flaky crust, homemade dessert

Find it online: https://rowanrecipes.com/perfect-brown-butter-peach-galette-recipe-with-honey-mascarpone-easy-step-by-step-guide/