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French Vegetarian Advanced

Brown Butter Peach Galette

An all-butter crust folded over sliced peaches with a nutty brown butter frangipane underneath to catch the juice.

4.8 (934 reviews) · 75 min total · Serves 8
Jump to recipe Plan this recipe Substitutions
Rustic peach galette with a burnished folded crust cooling on parchment

Recipe facts

Servings

8

8 servings

Scale quantities from 1 to 24 servings

Prep

30 min

Cook

45 min

Total

75 min

Difficulty
Advanced
Cuisine
French
Dietary
Vegetarian
Category
Desserts

Overview

About this recipe

Brown Butter Peach Galette is a advanced desserts recipe from our French files, built from 11 ingredients and 7 steps and timed at 75 minutes from board to table. An all-butter crust folded over sliced peaches with a nutty brown butter frangipane underneath to catch the juice.

As written it yields 8 servings, and the ingredient list rescales with the servings control below so the shopping quantities always match what you are actually cooking. It is logged as vegetarian in our catalog, with 30 minutes of hands-on prep and 45 minutes of cooking — useful to know if you are slotting it into a busy evening.

Worth cooking

Why you'll love it

  • Mostly unattended

    45 minutes of cooking that needs little from you after the first 30.

  • Advanced to follow

    7 numbered steps and 11 ingredients, nothing hidden.

  • Vegetarian as written

    And the substitutions section covers the common swaps if you need to shift it further.

  • Scales cleanly

    Written for 8, adjustable from 1 to 24 servings with quantities recalculated for you.

  • Tested and re-tested

    Rated 4.8 across 934 cooks in our recipe box.

  • French flavours

    Filed under desserts — see the variations below for other directions.

From the recipe box

Brown Butter Peach Galette

Yield
8 servings
Prep
30 min
Cook
45 min
Total
75 min

Shopping list

Ingredients

0 of 11 gathered · scaled for 8 servings

Nutrition total for 8 servings

Calories
3184
Protein
48 g
Carbohydrates
352 g
Fat
184 g
Fibre
24 g

Catalog values are per serving estimates, multiplied here for the selected servings.

Step by step

Method

  1. Rub the cold butter into the flour and salt until you have flat, coin-sized pieces, then bring the dough together with ice water. Chill 1 hour.

  2. Beat the browned butter with the almond flour, half the brown sugar and the whole egg to make the frangipane.

  3. Toss the peach slices with the remaining brown sugar and the cornstarch and let them sit 10 minutes.

  4. Roll the dough to a rough 13-inch round on parchment and slide it onto a sheet pan.

  5. Spread the frangipane over the centre, leaving a 2-inch border, then shingle the peaches on top.

  6. Fold the border over in pleats, brush with egg yolk and scatter with turbinado sugar.

  7. Bake at 400°F (200°C) for 45 minutes until the crust is deep gold and the juices bubble thickly. Cool 30 minutes before slicing.

Cook's note

Bake the galette on the lowest oven rack. The base sets before the peaches release their juice, so the pastry stays crisp underneath.

Swaps that work

Ingredient substitutions

5 swaps matched to this ingredient list, with quantities shown for 8 servings. The ratios stay the same at any scale.

  • Dairy 1:1 by weight (oil: use 3/4 of the butter weight)

    Instead of 1/2 cup (113 g) cold unsalted butter, cubed

    Vegan block butter, or olive oil for savoury dishes

    Dairy-free and still rich. Oil gives a softer, denser crumb in baking, so keep butter where you need creaming or browning.

  • Dairy 3/4 the butter amount

    Instead of 4 tbsp unsalted butter, browned and cooled

    Toasted hazelnut or walnut oil

    Keeps the nutty note without dairy, though you lose the milk solids that help the filling set — expect a slightly looser texture.

  • Flour & grains 1:1 by weight

    Instead of 1 1/4 cups (160 g) all-purpose flour, plus more for rolling

    Measure-for-measure gluten-free blend containing xanthan gum

    Gluten-free. Hydration is slower, so rest the batter or dough 20 minutes longer and expect a slightly more tender crumb.

  • Nuts 1:1 by weight

    Instead of 1/3 cup (40 g) almond flour

    Fine hazelnut flour or ground rolled oats

    Hazelnut is nuttier and browns faster; oats are nut-free but drink more liquid, so the filling sets firmer.

  • Sweeteners 1:1 once mixed

    Instead of 1/3 cup (65 g) light brown sugar, divided

    Granulated sugar plus 1 tbsp molasses per cup

    Restores the moisture and caramel note. Plain white sugar alone bakes drier and paler.

Options

Make it your own

  • Add some heat

    A pinch of chilli flakes bloomed in the cooking fat, or a spoonful of chilli crisp at the table, lifts the dish without rewriting it.

  • Make it more substantial

    Fold in a cooked grain or a tin of drained beans; add a little extra salt and acid, since the starch will absorb both.

  • Dairy-free version

    The dairy swaps below are all 1:1 or close to it. Expect a slightly leaner texture rather than a different dish.

  • Gluten-free version

    A measure-for-measure blend or gluten-free pasta works; watch the timing, which usually runs a few minutes shorter.

  • Change the spice

    Cardamom, ginger and citrus zest are interchangeable here in equal measure. Add zest late so the oils stay fragrant.

At the table

Serving suggestions

  • Serve slightly warm rather than hot — the flavours read fuller once the heat comes off.
  • Good coffee or a strong black tea cuts the sweetness better than anything else on the table.
  • A spoonful of lightly whipped cream or thick yogurt on the side, unsweetened.
  • Fresh fruit alongside for contrast: citrus segments, berries, or sliced pears.

Get it right

Success tips

  1. Read the method through once before you start and set out the ingredients — most mistakes happen mid-step.
  2. Weigh or measure to the list at your chosen serving size; the quantities above are already scaled for 8 as written.
  3. Heat the oven fully before anything goes in, and give food space on the pan — crowded trays steam instead of browning.
  4. Stop mixing as soon as the batter comes together — over-worked flour is the usual cause of a tough crumb.
  5. Taste and adjust salt and acid at the end. A squeeze of lemon or a splash of vinegar fixes more dishes than extra salt does.
  6. Cook's note: Bake the galette on the lowest oven rack. The base sets before the peaches release their juice, so the pastry stays crisp underneath.

Keeping it

Storage & make-ahead

Room temperature

Keep it loosely covered at cool room temperature for up to 2 days — an airtight box traps steam and softens any crisp edge. Refrigerate beyond that, or if the kitchen is warm or the recipe contains dairy that is not baked through.

Fridge

Wrapped well, 4 to 5 days. Cold flattens flavour and firms fat, so bring slices back to room temperature for 20 to 30 minutes before serving.

Freezer

Freeze whole or in portions, wrapped tightly in parchment and then a freezer bag, for up to 2 months. Add any glaze, cream or dusting after thawing rather than before.

Reheating

10 minutes in a 300°F (150°C) oven revives the crust; 15 to 20 seconds in the microwave is faster but softer. Finish with any glaze or dusting once it is warm.

Make ahead

With 30 minutes of prep, most of the chopping, mixing and measuring can be done a day early and refrigerated. Leave the final 45 minutes of cooking, and any finishing herbs, acid or dairy, for the day you serve.

Kit

Equipment checklist

  • Oven, fully preheated
  • Large rimmed sheet pan
  • Balloon whisk or hand mixer
  • Rolling pin or pasta roller
  • Wire cooling rack
  • Digital scale, mixing bowls, sharp knife and board
  • Large mixing bowl and a smaller one for dressings or seasonings
  • Wooden spoon or silicone spatula for stirring and scraping

Questions

Frequently asked

Can I change the number of servings?

Yes. The recipe is written for 8 servings and the control in the recipe card rescales every ingredient quantity and the nutrition estimate from 1 to 24 servings. Cooking times change far less than quantities do, so use the visual and temperature cues in the method rather than the clock.

How far ahead can I make it?

Most of the 30 minutes of prep can be done a day ahead and refrigerated. Leave the 45 minutes of cooking and any fresh finishing — herbs, acid, dairy, crisp toppings — for serving day. The storage section above has the specifics.

What if I am missing an ingredient?

Check the substitutions section: each swap lists a workable ratio and what it changes about flavour, texture or timing. Salt, acid and fat are the elements worth keeping honest; almost everything else has a sensible stand-in.

Is this recipe really vegetarian?

As written, yes — it is filed as vegetarian in our catalog. If you swap ingredients, check labels on stock, cheese and condiments, which are the usual places animal products hide.

How do I know when it is done?

Go by the cues in the method — colour, a skewer that comes out with a crumb or two, edges that have pulled away — and start checking a few minutes early. Ovens vary more than recipes do.