Apricot and ricotta galette with no-churn vanilla and sea salt ice cream

Golden pastry cradles ripe apricots on a velvety ricotta–mascarpone base, with scoops of homemade vanilla sea salt ice cream melting into each slice. A sun-soaked dessert that blends fruity freshness with creamy indulgence.

This dessert tips indulgent with butter-rich pastry, ricotta, mascarpone and cream-based ice cream, but fresh apricots add a naturally sweet, vitamin-rich lift. A Nutri-Score C reflects its treat status with some nutritional positives.

Ingredients

Ice Cream

• 200g condensed milk
• 600ml double cream
• 2 vanilla pods, split and seeds scraped
• 2 tsp flaky sea salt

Shortcrust Pastry

• 170g cold butter, cubed
• 250g plain flour, plus extra for rolling
• 1½ tsp caster sugar
• 1 egg
• 1½ tsp apple cider vinegar
• 80ml ice-cold water

Galette

• 1kg apricots, quartered
• 50g light brown sugar, plus extra for sprinkling
• 1 tbsp cornflour
• 200g ricotta
• 100g mascarpone
• 1 tbsp vanilla bean paste
• 1 egg
• Zest of 1 orange
• 500g shortcrust pastry
• 1 egg yolk, beaten (for glaze)
• Few fresh mint leaves

Method

1. Ice Cream (day before): Whip condensed milk, cream and vanilla to stiff peaks. Fold in sea salt. Freeze in a loaf tin, covered, overnight.
2. Pastry: Blend butter, flour and sugar until coarse crumbs with visible butter pieces. Whisk egg, vinegar, water separately. Add to flour; toss with forks to form dough. Wrap and chill 30 mins.
3. Roll & Chill: Roll pastry to a 5mm-thick round. Place on lined baking tray. Chill.
4. Apricot Mix: Heat oven to 200°C/180°C fan/Gas 6. Toss apricots with brown sugar and cornflour.
5. Ricotta Filling: Beat ricotta, mascarpone, vanilla paste, egg, and orange zest until smooth.
6. Assemble: Spread ricotta filling over pastry centre, leaving border. Pile apricots on top. Fold edges inwards. Brush with egg yolk, sprinkle sugar.
7. Bake: 40 mins until golden. Serve with vanilla sea salt ice cream and top with mint.

Chef’s Tips

• Choose ripe but firm apricots for best flavour and texture.
• Pastry can be prepared ahead and frozen.
• Ice cream works just as well with peaches or plums.

What can you serve with this

1. Roasted almond brittle – For nutty crunch (omit for nut-free).
2. Fresh raspberries – Brings tart contrast.
3. Lemon balm syrup – Adds herbal-citrus lift.

FAQs for Apricot and Ricotta Galette with No-Churn Vanilla and Sea Salt Ice Cream

• Can I use other fruits? Yes—peaches, nectarines, plums all work.
• Do I need an electric mixer? You can whisk ice cream by hand, but it takes longer.
• Can I freeze pastry? Absolutely—up to a month, wrapped.
• How long will the ice cream last? Two weeks in freezer.
• Do apricots need peeling? No—skins soften on baking.
• Safe in pregnancy? Yes—no raw egg remains in final dessert.

Nutri-score Health Check

C – Fresh fruit provides vitamins, but pastry and dairy raise saturated fat. Enjoy as an occasional treat with plenty of fruit in the serving.

Positive Factors

• Apricots: Vitamin A, fibre
• Ricotta: Protein and calcium

Negative Factors

• Butter, cream, sugar: Adds calories and saturated fat

Nutri-score auto-calculated—guide only.