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Donal Skehan
Apricot & Ricotta Galette | DonalSkehan.com
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Apricot & Ricotta Galette

July 10

The Apricot & Ricotta Galette here is a lazy baker’s dream: one sheet of good pastry, a quick mix of ricotta and mascarpone, and a pile of jammy apricots folded into the middle.  A few mint leaves and maybe a spoon of whipped cream to finish. Simple summer produce on the plate!

  • serves Serves 6
  • time 1 hour

Method

  1. 1. Preheat the oven to 200°C/180°C fan/450°F/Gas Mark
  2. 2. Place the fruit into a bowl with the sugar and cornflour and toss together to combine.
  3. 3. In a separate bowl mix the ricotta, mascarpone, vanilla, egg and the zest of an orange together until smooth.
  4. 4. Roll out the pastry to a disc, about 5mm in thickness, on a floured work surface. Transfer to a flat baking tray lined with parchment paper.
  5. 5. Spread the filling onto the pastry disc, leaving a 1 inch border and then load the fruit on top of the filling.
  6. 6. Fold the edges of the pastry inward, over and around the filling, leaving the centre exposed. Brush the outside edges of the pastry with beaten egg and sprinkle with a little extra brown sugar then place into the oven to bake for 40 minutes until golden brown.
  7. 7. Serve warm with softly whipped cream!

Ingredients

2.2 lbs apricots or plums, pitted and cut into wedges

1.75 oz tablespoons light brown sugar

1 tablespoon cornstarch

7 oz ricotta cheese

3½ oz mascarpone cheese

1 tablespoon vanilla bean paste

1 large egg

Zest of 1 orange

1 sheet all-butter shortcrust pastry (typically about 8–9 oz)

A few fresh mint leaves, to garnish

1 kg apricots / plums, de-stoned and cut into wedges

50g light brown sugar

1 tbsp cornflour

200g ricotta

100g mascarpone

1 tbsp vanilla bean paste

1 egg

1 orange, zested

1 sheet all butter shortcrust pastry

A few mint leaves