Apple galette dessert topped with homemade no-churn vanilla ice cream
" data-orig-size="4000,6000" data-image-title="Easy apple galette recipe with homemade vanilla ice cream" data-image-caption="" />When it comes to comfort food, the warm aroma and sweet taste of stewed apple with cinnamon are among the best, and I’ve made that the star of this easy, no-fuss dessert. This rustic galette offers all the cosy flavours of an apple pie without the hassle. The pastry comes together in a food processor in a matter of minutes, and best of all, you don’t even need a pie dish!
Easy apple galette recipe
" data-orig-size="3837,4678" data-image-title="Easy apple galette recipe with homemade vanilla ice cream" data-image-caption="" height="927" eos="" width="760" aperture="aperture" />Remember to prepare the cheesecake ice cream a day in advance, as it’ll need to freeze overnight. This is a very simple no-churn recipe that will only take a few minutes to whip together and the result is a beautifully creamy and rich ice cream that pairs so well with the apple galette.
Apple galette dessert topped with homemade no-churn vanilla ice cream
" data-orig-size="4000,6000" data-image-title="Easy apple galette recipe with homemade vanilla ice cream" data-image-caption="" height="1140" eos="" width="760" aperture="aperture" />Whether you’re transitioning into autumn like we are down here in the southern hemisphere, or heading into spring, I hope you’ll enjoy this delicious apple galette with cheesecake ice cream!
Cook’s note: If you don’t have a food processor you can also prepare the pastry by hand. Simply rub the butter into the dry ingredients, then cut in the liquid and bring the dough together.
CARAMEL APPLE GALETTE WITH CHEESECAKE ICE CREAM
- Servings: 6
Cheesecake ice cream
- 250 ml (1 cup) fresh cream, chilled
- 250 g full fat plain smooth cottage cheese
- 1 x 385 g tin condensed milk
- 5 ml (1 tsp) vanilla extract
Galette dough
- 200 g cake flour
- 15 ml (1 tbsp) castor sugar
- 1.25 ml (¼ tsp) salt
- 130 g cold butter, cubed
- 50 ml cold water
- extra flour, for dusting
- 10 ml (2 tsp) butter, melted, for brushing
Galette filling
- 50 g light brown sugar
- 5 ml (1 tsp) ground cinnamon
- 1.25 ml (¼ tsp) ground nutmeg
- 5 ml (1 tsp) cornflour
- 15 ml (1 tbsp) water
- 10 ml (2 tsp) lemon juice
- 600 g apples (about 6), peeled and thinly sliced
1.) To make the ice cream place the cream in a large mixing bowl and whip until stiff. Set aside. Place the cottage cheese, condensed milk and vanilla in a separate bowl and use the same beaters to whip until smooth.
2.) Add a third of the cottage cheese mixture to the cream and fold in gently. Add the remaining cottage cheese mixture and fold in. Pour into a freezer proof container or loaf tin and freeze overnight.
3.) To make the dough place the flour, sugar and salt in a food processor and pulse for a few seconds. Add the butter and pulse for 5-10 seconds until the butter has broken down into very small lumps.
4.) Add half the water and pulse again. Continue to add water gradually and pulse for a few seconds until the dough comes together in a ball. It should not be too wet. Flatten into a disc, wrap and refrigerate for 1 hour.
5.) To prepare the filling combine the sugar, cinnamon, nutmeg and cornflour in a pot. Stir in the water and lemon juice. Add the apples and stir to coat in the spice mix. Cook over a medium heat for 5 minutes, stirring regularly, to soften slightly. Set aside to cool.
6.) Preheat the oven to 190ºC and line a large baking sheet with baking paper. Dust the work surface with some flour and roll the dough out into a rough circle 3 mm thick. Transfer the dough to the prepared tray.
7.) Spread the apples out over the pastry, leaving a 3 cm border clear around the edge of the circle. Fold the edges of the pastry in over the apple filling. Brush the edges with melted butter.
8.) Bake the galette for 35 – 40 minutes until the pastry is golden. Allow to stand for 10 minutes before slicing. Serve with cheesecake ice cream.