Greek Style Apricot Summer Tart: Galatopita Custard Pie

Ingredients

• 2 cups Whole Milk (preferably 2% or whole for richness)
• 0.5 cup Granulated Sugar (divided, half in milk, half in dry mix)
• 0.25 cup Semolina Flour (fine ground, Mediterranean specialty flour)
• 2 teaspoons Cornstarch (heaping teaspoons for lighter custard)
• 1 large Egg (whole egg, room temperature)
• 1 large Egg Yolk (separated from the white, room temperature)
• 1 pinch Salt
• 1 teaspoon Vanilla Extract (pure vanilla)
• 0.25 teaspoon Almond Extract
• 8 sheets Phyllo Pastry Sheets (thawed, kept refrigerated overnight then at room temp for 1 hour)
• 4 tablespoons Unsalted Butter (melted for brushing)
• 1 tablespoon Granulated Sugar (for phyllo layers) (sprinkled between each phyllo sheet)
• 6 Fresh Apricots (halved, pitted, sliced into 3‑4 pieces per half)
• 2 tablespoons Apricot Preserves (warmed for glaze)
• 1 tablespoon Powdered Sugar (for dusting after baking)
• 2 tablespoons Sliced Almonds (optional, for topping)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together the semolina flour, 0.25 cup granulated sugar, heaping 2 teaspoons cornstarch, a pinch of salt, the whole egg and the extra yolk until smooth.

   Time: PT5M

2. Heat Milk and Dissolve Sugar

   Place 2 cups whole milk in a saucepan over medium heat. Add the remaining 0.25 cup sugar and stir until dissolved. Heat until just steaming, not boiling.

   Time: PT5M

3. Temper Egg Mixture

   Gradually pour about ¼ cup of the hot milk into the egg‑semolina mixture while whisking constantly to raise the temperature without cooking the eggs.

   Time: PT2M

4. Cook Custard

   Return the tempered mixture to the saucepan. Cook over medium‑low heat, whisking constantly, until the custard thickens and begins to boil, about 8 minutes.

   Time: PT8M

5. Flavor Custard

   Remove the saucepan from heat and whisk in 1 teaspoon vanilla extract and ¼ teaspoon almond extract.

   Time: PT1M

6. Prepare Phyllo Layers

   Lay a sheet of parchment paper on a baking sheet. Stack 8 sheets of thawed phyllo, brushing each sheet with melted butter and sprinkling a very light amount of sugar between layers, except the top sheet.

   Time: PT10M

7. Slice Apricots

   Halve the apricots, remove pits, and slice each half into 3‑4 thin pieces. Set aside.

   Time: PT5M

8. Assemble Galette

   Brush the outer edge of the phyllo stack with melted butter. Pour the warm custard onto the center, leaving a border. Arrange apricot slices in three rows over the custard. Fold the long sides over the filling, then the short sides, brushing butter on the folds to seal.

   Time: PT8M

9. Bake Galette

   Place the assembled galette in the preheated oven and bake at 350°F until the phyllo is golden and the apricots are tender, about 38 minutes.

   Time: PT38M

   Temperature: 350°F

10. Glaze with Apricot Preserves

    While the galette is still hot, warm 2 tablespoons apricot preserves in a small saucepan until fluid, then brush the glaze over the baked apricot slices.

    Time: PT5M

11. Dust with Powdered Sugar

    Sift a light dusting of powdered sugar over the entire galette.

    Time: PT2M

12. Cool and Serve

    Allow the galette to cool on a wire rack for 15‑20 minutes before slicing. It can be served warm, at room temperature, or chilled after refrigerating.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole Milk: Half‑and‑half, Almond milk (will change flavor)
• Instead of Granulated Sugar: Coconut sugar, Caster sugar
• Instead of Semolina Flour: Fine cornmeal, All‑purpose flour (will change texture)
• Instead of Cornstarch: Arrowroot powder, Potato starch
• Instead of Egg: Egg substitute (for vegans)
• Instead of Egg Yolk: Extra yolk from another egg
• Instead of Salt: Kosher salt, Sea salt
• Instead of Vanilla Extract: Vanilla bean paste, Maple extract
• Instead of Almond Extract: Almond essence, Ground almond (use less)
• Instead of Phyllo Pastry Sheets: Spring roll wrappers (different texture)
• Instead of Unsalted Butter: Margarine, Clarified butter
• Instead of Granulated Sugar (for phyllo layers): Powdered sugar
• Instead of Fresh Apricots: Peaches, Cherries, Plums
• Instead of Apricot Preserves: Fig jam, Honey
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Sliced Almonds: Chopped pistachios, Toasted pine nuts

Equipment Needed

• Saucepan
• Mixing Bowl
• Whisk
• Baking Sheet
• Parchment Paper
• Pastry Brush
• Knife
• Cutting Board
• Small Saucepan (for glaze)
• Oven

Critical Steps — Do Not Skip

• Tempering the egg mixture to avoid curdling
• Cooking the custard without burning
• Layering phyllo with butter and sugar to achieve crispness
• Folding the galette edges to create a sealed crust
• Baking until the phyllo is golden and the apricots are cooked
• Glazing with warm apricot preserves for shine

Chef Tips from the Video

• Keep a damp kitchen towel over the phyllo stack while working to prevent it from drying out.
• Use a pastry brush with a long handle for even butter distribution on each sheet.
• For extra aroma, toast sliced almonds lightly before sprinkling on top.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; lasts up to 3 days.

Freezer: Wrap in foil then freezer bag; freeze up to 1 month. Thaw in refrigerator before reheating.

Room temperature: Can sit at room temperature for up to 2 hours after baking.

Make-Ahead Tips

• Prepare the custard a day ahead and refrigerate; reheat gently before assembling.
• Phyllo can be layered and kept refrigerated uncovered for up to 12 hours before baking.
• Glaze can be warmed just before serving.

Frequently Asked Questions