Apricot and ricotta galette recipe
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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Serve with the vanilla and sea salt ice cream, and garnish with the mint leaves.