Flaky phyllo, semolina custard, and apricot slices come together to create this elegant summer tart. If you like galatopita, a Greek Custard pie, you’re going to love this easy to make galette. Make it for your next barbeque, dinner party, or as a special treat for the family.
What is a galette?
A galette is a free form tart. It is rustic in nature and that is what makes it so beautiful. Galettes can be made with puff pastry, homemade pie crust, or with phyllo pastry. It is incredibly easy to make and makes for a great dessert when hosting a dinner party. This apricot galette comes together in 15-20 minutes and then baked to a golden perfection.
Which other fruits can be used to make this galette?
There are so many options! I’m a huge advocate for using seasonal produce. They’re much less expensive and superior in flavor.
Here are a few Summer-time options:
If you will be making this galette in the fall or winter use apples or pears. This will create a delicious Thanksgiving dessert!
Tips on working with Phyllo:
- Thaw the phyllo overnight in the refrigerator. Always leave it in its packaging until ready to assemble.
- Allow the phyllo to come to room temperature for 1-2 hours before using it.
- Phyllo dries out quickly so, once it is removed from its packaging, do not leave it exposed to air for too long. Keep 2 kitchen towels handy; a slightly damp towel and a dry one. Keep the unused phyllo covered first with the dry and then with the damp towel.
- Wrap any leftover phyllo with plastic wrap and refrigerate up to 10 days until ready to use.
Can the Apricot Galette be prepared ahead?
Yes, while this tart tastes delicious both warm and cold, I actually prefer it cold. My children like it warm so, test it out and let me know how you like it in the comments section, below.
Make the tart a day ahead and keep it refrigerated until ready to serve. Dust the border with powdered sugar right before serving and make a pot of coffee or tea to go along with it.
How many apricots should I use for the galette?
That’s totally up to you! I love the look of a loaded fruit pie, but when there’s a luscious custard underneath those fruits, I like to have it peek through. Feel free to load it up with apricots and in that case, you would double the amount that the recipe calls for. Actually, triple them because you will end up eating a third…haha! Or maybe, that’s just me!
Your kitchen, your rules!
If you decide to give this recipe a try, then please let me know in the comments section and if you can share a pic of your recreation with me on Facebook or Instagram, it would make my day.
Watch the Video Tutorial Here:
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I hope that you give this recipe a try and that you share it with your friends and family. Kali Orexi & filakia, Dimitra.
Greek-Style Apricot Phyllo Galette with Custard
- 8 sheets (#4) phyllo pastry, thawed and at room temperature
- 4 ounces (114 g) unsalted butter, melted
- ¼ cup granulated sugar
- 6 apricots, sliced
- About ¼ cup of apricot jam
- Confectioner’s sugar for decoration
- For the custard:
- • 2 cups whole milk
- • ¼ cup fine semolina flour
- • 2 teaspoons of cornstarch
- • 1 egg
- • 1 egg yolk
- • ½ cup of granulated sugar
- • Pinch of salt
- • 1 teaspoon pure vanilla extract
Preheat the oven to 350 °F, 180 °C.
Make the custard:
Heat the milk and half of the sugar in a small saucepan over medium heat until steaming hot.
In the meantime, combine the egg, yolk, semolina, cornstarch, salt, and remaining sugar in a small bowl and whisk together until smooth.
Slowly add the steaming hot milk into the egg mixture and whisk together to temper.
Return the mixture to the saucepan and cook over medium heat until it comes to a boil and thickens.
Remove from the heat and whisk in the vanilla extract. Set aside.
Assemble the tart.
Line a half sheet (13 inches by 8 by 1 inch) pan with parchment paper.
Place the first phyllo sheet onto the parchment and drizzle with butter and sprinkle about a teaspoon of granulated sugar on top.
Layer the remaining phyllo sheets with butter and sugar. The top sheet does not need any butter or sugar. Brush the edges of the phyllo with butter.
Pour the custard into the center and spread it evenly leaving a 2-3-inch border all around.
Arrange the apricot slices on top of the custard.
Fold the sides over the edge of the custard to create a crust.
Brush the crust with butter and bake on the center rack for about 45 minutes or until golden.
Add 1 tablespoon of water to the apricot jam and warm it through until melted.
Brush the jam over the apricots as soon as it comes out of the oven.
Allow the tart to cool 10-15 minutes before serving.
Dust confectioner’s sugar over the crust and serve.
Notes: Thaw the phyllo overnight in the refrigerator. Set it out at room temperature for an hour or two before working with it. Leave the phyllo in its packaging until ready to use to prevent it from drying out and crumbling.
Wrap any leftover phyllo in plastic wrap and store in the refrigerator until ready to use.
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