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Perfect Brown Butter Peach Galette Recipe with Easy Almond Cream Filling

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A rustic-charming galette featuring a nutty brown butter crust, juicy caramelized peaches, and a smooth almond cream filling. Quick and easy to make, perfect for summer gatherings and last-minute desserts.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • ½ cup (115 g) unsalted butter, browned and cooled slightly
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 3 to 4 tablespoons ice water
  • ½ cup (50 g) almond flour, preferably blanched
  • ½ cup (120 ml) ricotta cheese, whole milk (or dairy-free coconut yogurt)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 3 large fresh ripe peaches, peeled and sliced
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • ½ teaspoon cinnamon (optional)
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon coarse sugar (for sprinkling on crust)

Instructions

  1. Brown the butter: In a light-colored skillet over medium heat, melt the ½ cup butter. Stir frequently as it foams and begins to brown (about 4-5 minutes). Remove from heat once nutty and golden-brown, then let cool slightly.
  2. Make the crust dough: In a medium bowl, whisk together flour, sugar, and salt. Pour in the browned butter and mix with a fork until coarse crumbs form. Gradually add ice water, stirring until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the almond cream filling: Combine almond flour, ricotta cheese, powdered sugar, vanilla extract, and almond extract in a small bowl. Mix until smooth and creamy. Cover and refrigerate.
  4. Prepare the peach filling: Toss sliced peaches with brown sugar, lemon juice, cornstarch, and cinnamon until evenly coated.
  5. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
  6. Assemble the galette: Spread almond cream filling evenly over dough, leaving a 2-inch border. Arrange peach slices on top in a slightly overlapping pattern. Fold dough edges over filling, pleating as you go.
  7. Finish and bake: Brush crust edges with egg wash and sprinkle with coarse sugar. Bake at 375°F (190°C) for 40-45 minutes until crust is golden and peaches are bubbling. Cover edges with foil if browning too quickly.
  8. Cool and serve: Let galette cool on a rack for at least 15 minutes before slicing.

Notes

Watch the butter carefully to avoid burning; stir constantly and remove from heat once nutty aroma appears. Do not overwork the dough to keep crust tender. Use ripe but firm peaches to avoid sogginess. Chill dough thoroughly before rolling. Apply egg wash only on crust edges to prevent peaches from drying out. Use parchment paper for easy transfer and cleanup. If peaches are very juicy, sprinkle extra cornstarch before baking. Leftovers keep well refrigerated up to 3 days and reheat best in oven at 325°F for 10 minutes.

Nutrition

Keywords: brown butter, peach galette, almond cream, summer dessert, easy galette, rustic dessert, fruit galette, quick dessert

Find it online: https://goldensimmer.com/perfect-brown-butter-peach-galette-recipe-with-easy-almond-cream-filling/