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Perfect Brown Butter Peach Galette Recipe with Easy Vanilla Ice Cream Pairing

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A rustic and flaky brown butter peach galette paired with easy homemade vanilla ice cream, perfect for summer afternoons and simple entertaining.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, browned and slightly cooled
  • 2–3 tablespoons ice water (as needed)
  • 1 tablespoon granulated sugar (for crust)
  • 4–5 ripe peaches, peeled and sliced (about 4 cups/600g)
  • 1/4 cup (50g) granulated sugar (for filling)
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract (optional)
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 3/4 cup (150g) granulated sugar (for ice cream)
  • 1 tablespoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Brown the butter in a small saucepan over medium heat until golden amber and nutty, about 4-5 minutes. Remove from heat and cool slightly.
  2. In a large bowl, whisk together flour, salt, and sugar. Pour in the browned butter and mix with a wooden spoon until combined.
  3. Add ice water one tablespoon at a time, mixing until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  4. Toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Let macerate for 10 minutes.
  5. Roll chilled dough on a floured surface into a 12-inch circle. Transfer to baking sheet or cast iron skillet.
  6. Spoon peach filling onto dough center, leaving a 2-inch border. Fold edges over peaches, pleating as needed. Brush crust edges with milk or cream and sprinkle with sugar.
  7. Bake at 400°F (200°C) for 35-40 minutes until crust is golden and peaches are bubbling. Tent with foil if crust browns too quickly.
  8. For ice cream, whisk milk, cream, sugar, vanilla, and salt until sugar dissolves. Chill 30 minutes.
  9. Churn in ice cream maker per instructions or freeze in shallow container, stirring every 30 minutes until creamy (about 3 hours).
  10. Let galette cool slightly, then serve warm with a scoop of vanilla ice cream.

Notes

If brown butter hardens before mixing, gently rewarm until pourable but not hot. Use cold ice water and chill dough well for flaky crust. Toss peaches with cornstarch to prevent soggy crust. Tent galette with foil if crust browns too fast. For ice cream without a machine, stir every 30 minutes during freezing.

Nutrition

Keywords: brown butter, peach galette, vanilla ice cream, summer dessert, rustic tart, easy dessert, homemade ice cream

Find it online: https://lyrafeast.com/perfect-brown-butter-peach-galette-recipe-with-easy-vanilla-ice-cream-pairing/