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Perfect Brown Butter Peach Galette with Easy Homemade Vanilla Bean Glaze

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A rustic, flaky brown butter crust galette filled with juicy peaches and topped with a subtle, sweet vanilla bean glaze. This quick and easy summer dessert balances crisp and soft textures with rich, nutty flavors.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 3 to 4 tablespoons ice water
  • 4 to 5 ripe peaches, peeled and thinly sliced (about 3 cups or 450g)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla bean paste (or seeds from 1 vanilla bean)
  • 1 to 2 tablespoons whole milk or cream
  • 1 egg, beaten (for egg wash)
  • Coarse sugar for sprinkling on top

Instructions

  1. Make the Brown Butter Pie Crust: Melt 1/2 cup unsalted butter over medium heat, swirling until golden brown and nutty, about 5 minutes. Remove from heat and cool slightly.
  2. In a bowl, whisk together 1 1/4 cups flour and 1/4 teaspoon salt. Pour in the cooled brown butter and mix until dough starts to come together.
  3. Slowly add 3 tablespoons ice water, mixing gently until dough forms a ball. Add extra tablespoon if dry. Wrap in plastic and chill at least 30 minutes.
  4. Prepare the Peach Filling: Peel and thinly slice peaches. Toss with 1/4 cup sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, 1/2 teaspoon cinnamon, and 1 teaspoon vanilla extract. Let macerate for 15 minutes.
  5. Roll Out the Dough: On floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet.
  6. Assemble the Galette: Spoon peach filling onto dough center, leaving 2-inch border. Fold edges over peaches, pleating as needed. Brush crust edges with beaten egg and sprinkle coarse sugar.
  7. Bake at 400°F (205°C) for 35-40 minutes until crust is golden and peaches bubble. Tent with foil if edges brown too fast.
  8. Make the Vanilla Bean Glaze: Whisk powdered sugar, vanilla bean paste, and 1 to 2 tablespoons milk until smooth and drizzle-able.
  9. Glaze and Serve: Drizzle glaze over warm galette. Serve warm or at room temperature.

Notes

Watch the brown butter carefully to avoid burning; remove from heat when nutty aroma appears. Keep dough chilled but pliable; press cracks back together if needed. Use egg wash for shiny crust and coarse sugar for crunch. Tent crust edges with foil if browning too fast. Frozen peaches can be used if thawed and drained well. Dough can be made up to 2 days ahead and filling refrigerated.

Nutrition

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

Find it online: https://twinkletaste.com/perfect-brown-butter-peach-galette-recipe-easy-homemade-vanilla-bean-glaze/