Gluten-free Healthier Greek Custard Pie (Galatopita/Γαλατόπιτα)
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'Galatopita' is a thick and creamy cool custard pie, traditionally made in Greece with phyllo pastry, but here adapted to make it gluten-free friendly with a nutty flaxseed base (which also makes it much healthier!) It's finished with an egg wash-cinnamon crust.
The sweetness of this custard pie can be adjusted to your personal taste. This dish must be chilled before serving so it can be easily sliced. 'Galatopita' always tastes better the next day!
Have it for breakfast or dessert. You could even try making this recipe in a sweet shortcrust pastry tart base.
For the base:
50g ground flax seed
100g ground almonds
2 tsp cinnamon
¼ tsp salt
45g butter, melted
1 Tbsp maple syrup
For the cream layer:
1.5 litre whole milk
100g coconut sugar (granulated sugar, or 75ml maple syrup)
4 Tbsp gluten-free plain all purpose flour, sifted
2 Tbsp ground rice, (not flour)
4 eggs, room temperature
2 Tbsp unsalted butter
½ tsp vanilla powder/paste
cinnamon, to top
To make the base:
Preheat the oven to 180ºC, and grease a baking dish or tart pan with butter.
In a mixing bowl, add in all the ingredients for the base, stir til well combined.
Transfer to the baking dish and evenly distribute across the base. Use the bottom of a glass or the back of a spatula to firmly press down.
Use a fork to prick a few holes into the base.
Bake for 12-15 minutes, then set aside to cool.
Sprinkle cinnamon over the base.
To make the cream filling:
Pour the milk into a deep saucepan over medium heat.
When the milk is warm, add the sugar, gluten-free plain flour, rice flour and 3 eggs and whisk vigorously to combine, making sure all the egg has mixed through or else it will curdle.
Keep stirring on a gentle simmer with a flat edge wooden spoon until it begins to thicken, (about 25-35 minutes). It's important you keep stirring to prevent it sticking to the bottom.
Add in the butter and vanilla powder and mix through until the butter has melted in. Scoop out a spoon full and let cool slightly, taste it and adust sweetness to taste, add 1 Tbsp at a time.
The cream should be a thick silky custard texture. (See Notes below for troubleshooting.)
Preheat the oven to 180ºC.
Pour the cream over the nut base and let the cream cool slightly to form a 'skin'.
Whisk the remaining egg in a bowl and pour it over the top of the cream. Use the back of a spoon or brush it carefully to not pierce the cream.
Sprinkle with cinnamon.
Bake in the oven for 25-30 minutes until the crust is golden and the cream is set.
Let cool completely before slicing.
It can be enjoyed room temperature or cool from the fridge.
Cover with foil and keep in the fridge for up to 5 days.
If the cream is still quite thin, sift in 1 Tbsp tapioca starch or corn starch and whisk vigorously to avoid lumps.
If the cream is quite lumpy, run it through a sieve.
If the egg is added when the milk is too hot, it will cook the egg leaving white strands. If this has happened, all is not lost, run it through a fine sieve or cheese cloth to catch those pieces and resume process.
SERVE THIS WITH.
Whole milk (organic) - contains a wide array of nutrients, including vitamins, minerals, protein, healthy fats and antioxidants. (Source)
Eggs (organic) - eggs provide great source of protein and nutrients. (Source)
Ground rice - is a good source of carbohydrates, which is essential for healthy brain function because glucose is its main energy source. Our bodies need these carbohydrates to function well, think clearly and have energy. (Source)
Ceylon (True) Cinnamon - is loaded with powerful antioxidants and anti-inflammatory properties. (Source)
Flax seed/ Linseed - are a rich source of the omega-3 fatty acid ALA, lignans and fiber, all of which have been shown to have many potential health benefits including improving digestive health. (Source)
Almonds - are high in protein and fibre and are an excellent source of Omega 3 and 6 Fatty Acids and Vitamin E. (Source)
HAVE YOU MADE THIS?
Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.
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Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.