Apricot and ricotta galette with no-churn vanilla and sea salt ice cream
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Serves 6
Celebrate seasonal stone fruit with this gorgeous galette – the homemade vanilla and sea salt ice cream takes things to another level!
Ingredients
For the ice cream
- 200g/7oz condensed milk
- 600ml/21fl oz double cream
- 2 vanilla pods, split in half, seeds scraped out
- 2 tsp flaky sea salt
For the pastry
- 170g/6oz cold butter, cut into small cubes
- 250g/9oz plain flour, plus extra for rolling
- 1½ tsp caster sugar
- 1 free-range egg
- 1½ tsp apple cider vinegar
- 80ml/2½fl oz ice-cold water
For the galette
- 1kg/2lb 4oz apricots, de-stoned and cut into 4 wedges
- 50g/1¾oz light brown sugar, plus extra for sprinkling
- 1 tbsp cornflour
- 200g/7oz ricotta
- 100g/3½oz mascarpone
- 1 tbsp vanilla bean paste
- 1 free-range egg
- 1 orange, zest only
- 500g pastry (see above) or use shop bought
- 1 free-range egg yolk, beaten, for glazing
- few fresh mint leaves
Method
To make the ice cream, put the condensed milk, cream and vanilla into a large bowl. Using an electric mixer, whisk until thickened and stiff peaks form.
Gently stir in the sea salt and spoon into a large loaf tin or large glass lunch box with a lid. Cover and freeze overnight until solid.
To make the pastry, add the butter, flour and sugar to a bowl and combine using a pastry blender or a butter knife until the flour is just combined and there are visible lumps of butter – avoid using your hands.
In a separate small bowl, lightly whisk together the egg, apple cider vinegar and ice-cold water to incorporate.
Make a well in the centre of the flour mixture and pour in the wet ingredients.
Using two large forks, gently toss the wet ingredients into the dry until a rough dough forms. Turn the dough out onto a sheet of greaseproof paper, wrap, and chill for at least 30 minutes before rolling out.
On a generously floured work surface, roll out the dough into a large round about 5mm/⅛in thick and then transfer the dough onto a baking tray lined with greaseproof paper. Chill while you make the filling.
To make the galette, preheat the oven to 200C/180C Fan/Gas 6.
Place the apricots into a bowl with the sugar and cornflour and toss together to combine.
In a separate bowl mix the ricotta, mascarpone, vanilla, egg and orange zest together until smooth.
Spread the ricotta filling onto the pastry round, leaving a 2.5cm/1in border and then load the apricots on top of the filling.
Fold the edges of the pastry inward, over and around the filling, leaving the centre exposed. Brush the outside edges of the pastry with the beaten egg yolk and sprinkle with a little extra brown sugar.
Place into the oven to bake for 40 minutes until golden brown.
Serve with the vanilla and sea salt ice cream, and garnish with the mint leaves.
