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Perfect Brown Butter Nectarine Galette Recipe with Vanilla Ice Cream

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A rustic and easy-to-make brown butter nectarine galette with a flaky, golden crust and juicy fruit filling, served warm with vanilla ice cream for a perfect summer dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, browned and cooled
  • ¼ cup (30g) granulated sugar
  • ¼ teaspoon salt
  • 3–4 tablespoons ice water
  • 4–5 ripe nectarines, sliced (about 3 cups)
  • ¼ cup (50g) brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • 1 egg, beaten
  • Coarse sugar for sprinkling (optional)
  • Vanilla ice cream for serving

Instructions

  1. Brown the butter in a heavy-bottomed skillet over medium heat until it foams and turns a deep golden color with a nutty aroma, about 4-5 minutes. Remove from heat and let cool slightly.
  2. In a large bowl, whisk together flour, granulated sugar, and salt. Slowly pour in the cooled brown butter, stirring with a fork until crumbly.
  3. Add ice water one tablespoon at a time, mixing just until the dough holds together when pressed. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  4. Toss sliced nectarines with brown sugar, cornstarch, vanilla extract, and cinnamon. Let macerate for about 10 minutes.
  5. Roll out the dough on a lightly floured surface into a rough 12-inch circle about ⅛-inch thick.
  6. Transfer dough to a parchment-lined baking sheet. Pile nectarine filling in the center, leaving a 2-inch border. Fold edges over the fruit, pleating as needed.
  7. Brush dough edges with beaten egg and sprinkle with coarse sugar.
  8. Bake in a preheated 400°F (200°C) oven for 35-40 minutes until crust is deep golden and filling is bubbling. Tent with foil if edges brown too quickly.
  9. Cool on a rack for at least 15 minutes before slicing. Serve warm topped with vanilla ice cream.

Notes

Use medium heat and stir often when browning butter to avoid burning. Chill dough well to ensure a flaky crust. If dough is sticky, refrigerate before rolling. Slice nectarines evenly for uniform baking. For dairy-free, use vegan butter and dairy-free ice cream. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: brown butter, nectarine galette, summer dessert, fruit galette, vanilla ice cream, easy baking, rustic dessert

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