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Flavorful Brown Butter Peach Galette with Fresh Thyme

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A rustic and easy-to-make peach galette featuring a nutty brown butter crust and a fresh thyme-infused peach filling, perfect for summer gatherings.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, plus extra for dusting
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 2–3 tablespoons ice water
  • 1 teaspoon sugar
  • 4–5 ripe peaches, peeled and sliced (about 4 cups or 600g)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 2 teaspoons fresh thyme leaves, finely chopped
  • 1 egg, beaten (for brushing the crust)
  • 2 tablespoons turbinado sugar
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Brown the butter in a light-colored saucepan over medium heat until it foams and turns golden brown, about 4-6 minutes. Remove from heat and let cool slightly.
  2. In a large bowl, whisk together flour, sugar, and salt. Pour in the warm brown butter and stir until crumbly.
  3. Add ice water one tablespoon at a time, stirring until the dough starts to come together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  4. In a medium bowl, combine sliced peaches, sugar, cornstarch, lemon juice, vanilla extract, and chopped thyme. Toss gently to coat.
  5. On a lightly floured surface, roll the dough into a 12-inch circle about 1/4 inch thick. Transfer to a 12-inch cast iron skillet or rimmed baking sheet.
  6. Pile the peach mixture in the center, leaving a 2-inch border. Fold the edges up and over the peaches, pleating as needed.
  7. Brush the crust with beaten egg and sprinkle with turbinado sugar and flaky sea salt if using.
  8. Preheat oven to 400°F (200°C). Bake the galette for 35-40 minutes until crust is golden and filling is bubbling, tenting with foil if edges brown too fast.
  9. Cool on a wire rack for at least 20 minutes before slicing and serving.

Notes

Use fresh thyme for best flavor; dried thyme is too strong. Chill dough well to prevent sogginess. Tent crust edges with foil if browning too quickly. Ripe peaches are essential for juicy sweetness. Cornstarch thickens filling to avoid soggy crust. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use a plant-based butter that browns well and substitute egg wash with almond milk.

Nutrition

Keywords: peach galette, brown butter, fresh thyme, summer dessert, rustic tart, easy peach dessert, homemade galette

Find it online: https://sofiaspice.com/flavorful-brown-butter-peach-galette-recipe-easy-homemade-fresh-thyme-dessert/