Apricot Ricotta Galette with Sea Salt Vanilla No‑Churn Ice Cream

Golden pastry cradles ripe apricots on a smooth ricotta–mascarpone layer, finished with scoops of homemade vanilla sea salt ice cream melting into each slice. This sun-warm dessert balances fruity brightness with rich, creamy indulgence.

By Donal Skehan
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

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This dessert leans indulgent thanks to butter-rich pastry, ricotta, mascarpone and cream-based ice cream, while fresh apricots add natural sweetness and vitamins. A Nutri-Score C reflects its treat status, with some nutritional benefits from the fruit and dairy.

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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

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Method

1. Ice Cream (day before): Whip the condensed milk, double cream and vanilla seeds until the mixture holds soft peaks, then fold in the flaky sea salt. Spoon into a loaf tin or freezer-safe container, cover and freeze overnight.
2. Make the Pastry: Rub or pulse the cold cubed butter into the plain flour and caster sugar until the mixture resembles coarse crumbs with small butter pieces visible. In a separate bowl, whisk the egg, apple cider vinegar and ice-cold water together. Add the wet mix to the flour and toss with forks until the dough just comes together. Shape into a disk, wrap and chill for 30 minutes.
3. Roll and Chill: On a lightly floured surface, roll the chilled pastry to a round about 5mm thick. Transfer to a baking tray lined with baking paper and refrigerate while you prepare the filling.
4. Prepare the Apricots: Preheat the oven to 200°C (180°C fan/Gas 6). Toss the quartered apricots with the light brown sugar and cornflour until evenly coated.
5. Ricotta Filling: Beat the ricotta, mascarpone, vanilla bean paste, egg and orange zest together until smooth and spreadable.
6. Assemble the Galette: Spoon the ricotta mixture into the center of the pastry, leaving a border. Pile the sugared apricots over the ricotta. Fold the pastry edges up and over the filling to create a rustic rim. Brush the pastry with the beaten egg yolk and sprinkle a little extra sugar over the fruit and rim.
7. Bake: Bake for about 35–40 minutes or until the pastry is golden and the apricots are tender. Allow to rest briefly before slicing. Serve warm with scoops of the no-churn vanilla sea salt ice cream and a few mint leaves on top.

Chef’s Tips

• Choose ripe but firm apricots for the best texture and flavour; overly soft fruit can become mushy when baked.
• Shortcrust pastry keeps well in the freezer—prepare ahead and bake straight from frozen if preferred, adding a few extra minutes to the baking time.
• The vanilla sea salt ice cream can be swapped for peach or plum variations, depending on seasonal fruit.

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What to serve with this

1. Roasted almond brittle – Adds a crunchy, nutty contrast (omit if nut-free is required).
2. Fresh raspberries – Provide a tart, fresh counterpoint to the sweet, creamy dessert.
3. Lemon balm syrup – A light herbal-citrus drizzle brightens each slice.

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

• Can I use other fruits? Yes—peaches, nectarines or plums are excellent alternatives and work well with the ricotta filling.
• Do I need an electric mixer? No—while an electric mixer makes whipping the ice cream base quicker, you can whisk by hand if necessary.
• Can I freeze the pastry? Absolutely—wrapped well, the pastry will keep for up to a month.
• How long will the ice cream last? Stored in a sealed container, the no-churn ice cream keeps up to two weeks in the freezer.
• Do apricots need peeling? No—the skins soften during baking and add flavour and colour.
• Is this safe during pregnancy? Yes—the finished dessert contains no raw egg; the ricotta filling and baked pastry are cooked through.

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Nutri-score Health Check

C – The fresh apricots contribute vitamins and fibre, and ricotta adds protein and calcium. However, the butter, cream and sugar increase calories and saturated fat, so enjoy this dish as an occasional treat alongside plenty of fruit in your diet.

Positive Factors

• Apricots: Provide vitamin A and dietary fibre
• Ricotta: Offers protein and calcium

Negative Factors

• Butter, cream, sugar: Contribute added calories and saturated fat

Nutri-score shown as a guide only.