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Perfect Honey Roasted Peach Galette Recipe with Easy Vanilla Bean Custard

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A rustic and delicious honey roasted peach galette paired with a smooth vanilla bean custard, perfect for summer gatherings and last-minute desserts.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, sifted
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • 1 tablespoon honey (for the crust)
  • 4 large ripe peaches, sliced (about 2 pounds or 900g)
  • 3 tablespoons honey (for roasting peaches)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 tablespoon unsalted butter, melted (to brush the crust)
  • 1 tablespoon granulated sugar (for sprinkling on crust)
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 1 vanilla bean pod, split and scraped (or 1 teaspoon pure vanilla extract)
  • 3 large egg yolks
  • 1 tablespoon cornstarch

Instructions

  1. Make the Galette Dough: In a large bowl, combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 8 tablespoons cold, cubed unsalted butter until mixture resembles coarse crumbs. Stir in 1 tablespoon honey. Gradually add 3 to 4 tablespoons ice water, mixing gently until dough just holds together. Wrap in plastic wrap and chill for at least 30 minutes.
  2. Prepare the Honey Roasted Peaches: Preheat oven to 375°F (190°C). Toss sliced peaches with 3 tablespoons honey, 1 teaspoon lemon juice, and 1/2 teaspoon ground cinnamon. Spread on parchment-lined baking sheet. Roast 15-20 minutes until tender and juices bubble. Let cool.
  3. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a rough 12-inch circle. Transfer to parchment-lined baking sheet.
  4. Assemble the Galette: Spoon roasted peaches into center of dough, leaving 2-inch border. Fold edges over fruit, pleating as needed. Brush crust with 1 tablespoon melted butter and sprinkle with 1 tablespoon granulated sugar.
  5. Bake the Galette: Bake at 375°F (190°C) for 35-40 minutes until crust is golden and peaches bubbly. Check after 30 minutes to avoid burning.
  6. Make the Vanilla Bean Custard: Combine milk, heavy cream, and vanilla bean seeds plus pod in saucepan. Heat until just simmering, then remove from heat. Whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour hot milk mixture into yolks, whisking constantly. Return to saucepan and cook over low heat, stirring until thickened (~5 minutes). Strain if desired. Chill until serving.
  7. Serve: Slice galette warm or at room temperature, spooning custard alongside or drizzled over.

Notes

Keep butter cold to ensure flaky crust. Don’t overwork dough to avoid toughness. Roast peaches first to concentrate sweetness and prevent watery filling. Check crust after 30 minutes to avoid burning; tent with foil if needed. Temper eggs slowly when making custard to avoid curdling. Make custard while peaches roast to save time. For gluten-free, use almond or gluten-free flour blend and substitute heavy cream with coconut cream for dairy-free option.

Nutrition

Keywords: honey roasted peach galette, vanilla bean custard, summer dessert, easy galette recipe, peach dessert, rustic galette, last-minute dessert

Find it online: https://perkypan.com/perfect-honey-roasted-peach-galette-recipe-with-easy-vanilla-bean-custard/