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Perfect Brown Butter Peach Galette Recipe with Easy Almond Crust

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A rustic and delicious peach galette featuring a nutty brown butter almond crust, perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) ground almonds (almond meal)
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 10 tablespoons (140g) unsalted butter, browned and cooled slightly
  • 2–3 tablespoons cold water, as needed
  • 4 to 5 medium fresh ripe peaches, peeled and thinly sliced (about 4 cups)
  • ¼ cup (50g) brown sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar or sliced almonds (for sprinkling on crust)

Instructions

  1. Brown the butter: In a light-colored saucepan, melt 10 tablespoons (140g) of unsalted butter over medium heat. Stir occasionally until the milk solids turn golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Make the almond crust dough: In a large bowl, whisk together 1 ½ cups (180g) all-purpose flour, ½ cup (50g) ground almonds, 2 tablespoons sugar, and ¼ teaspoon salt. Pour in the warm brown butter and stir until combined. Add cold water, 1 tablespoon at a time, mixing gently until dough holds when pressed (about 2-3 tablespoons). Form into a disk, wrap in plastic, and chill for 30 minutes.
  3. Prepare the peach filling: Peel and thinly slice 4-5 ripe peaches (about 4 cups). Toss peaches with ¼ cup (50g) brown sugar, ½ teaspoon cinnamon, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract (if using). Set aside to macerate for 15-20 minutes.
  4. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  5. Roll out the dough on a lightly floured surface into a roughly 12-inch (30cm) circle, about ⅛ inch (3mm) thick. Transfer to the prepared baking sheet using parchment paper.
  6. Assemble the galette: Pile peach filling in the center, leaving a 2-inch (5cm) border. Fold edges of dough over peaches, pleating to create a rustic edge.
  7. Brush crust with beaten egg and sprinkle with coarse sugar or sliced almonds.
  8. Bake for 40-45 minutes until crust is golden and peaches are bubbly and tender. Tent with foil if edges brown too quickly after 35 minutes.
  9. Cool galette for at least 20 minutes before slicing to allow juices to set.

Notes

Use a light-colored pan to brown butter to avoid burning. Chill dough well to keep crust flaky. Use ripe but firm peaches to prevent sogginess. If filling is watery, toss peach slices with 1 teaspoon cornstarch before adding sugar and spices. Let galette rest before cutting to prevent runny filling. For gluten-free, substitute all-purpose flour with gluten-free blend including xanthan gum. For dairy-free, use almond butter or coconut oil instead of butter.

Nutrition

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

Find it online: https://gleamgulp.com/perfect-brown-butter-peach-galette-recipe-with-easy-almond-crust/