tarte grecque miel doré

This golden Greek honey pie combines flaky phyllo pastry, comforting semolina custard, and fragrant warm spices for a dessert that feels both elegant and homey. The crisp buttery layers melt into a sweet filling finished with honey and toasted sesame seeds for a perfect balance of textures and flavors. It makes a stunning centerpiece for any gathering or a sweet reward after a long day.

I first tried this pie during a cozy winter evening and it quickly became a family favorite. Now it’s a recipe I reach for when I want something comforting but special.

Ingredients

• Phyllo dough sheets: essential for the crisp, buttery layers look for fresh or high quality frozen sheets in your local boulangerie or specialty store
• Unsalted butter: melts beautifully into the phyllo for a golden color and rich texture opt for French butter labeled “beurre doux”
• Semolina flour: creates the custard’s silky yet slightly textured body finely ground semolina works best
• Large eggs: bind the custard and add richness try to use free range or organic for best flavor
• Granulated sugar: sweetens without overpowering you may substitute with caster sugar for finer texture
• Whole milk: provides creaminess fresh whole milk from your local fromagerie adds great depth
• Ground cinnamon: warming spice that complements the honey’s sweetness choose Ceylon cinnamon for a delicate aroma
• Ground nutmeg: adds a subtle nutty warmth that enhances the custard
• Salt: balances the sweetness and highlights the spices
• Honey: classic finishing touch opt for a light, mild honey from Provence or the lavender honey to complement the spices
• Toasted sesame seeds: add crunch and nuttiness lightly toast in a dry pan until golden for more flavor

Instructions

Preheat the Oven and Prepare the Pan:

Heat your oven to 175°C. Butter a 23 by 33 cm baking dish thoroughly with melted unsalted butter to prevent sticking and encourage a golden crust.

Layer the Phyllo Dough:

Place one sheet of phyllo in the baking dish. Using a pastry brush apply a generous layer of melted butter. Continue with six more phyllo sheets brushing each sheet as you stack to ensure even crispness and richness.

Mix the Semolina Custard:

In a mixing bowl whisk together semolina flour eggs sugar whole milk ground cinnamon ground nutmeg and a pinch of salt. Whisk until smooth and well blended to avoid lumps creating a creamy custard base.

Assemble the Pie:

Pour the custard mixture evenly over the layered phyllo base. Carefully place the final sheet of phyllo on top and brush it generously with melted butter. Use a sharp knife to lightly score the top layer this will create clean slices and allow steam to escape during baking.

Bake and Cool:

Bake the pie for 40 to 45 minutes until the top is a rich golden brown and the custard is set but still tender. Remove from the oven and allow it to cool for about 10 minutes to set the filling further.

Add the Honey and Sesame Finishing Touch:

Warm the honey gently to make it pourable and drizzle over the warm pie. Sprinkle toasted sesame seeds evenly on top to add a nutty crunch that complements the sweet honey glaze.

My favorite ingredient is the semolina it gives the custard an irresistible texture that feels both smooth and slightly grainy in the best way. One special memory is sharing this pie with friends one chilly evening while sipping herbal tea. The warm spices and honey instantly made us feel cozy.

Storage Tips in France

Store leftover pie covered loosely in the refrigerator for up to three days. The phyllo might soften slightly but the flavors deepen. Reheat gently in the oven at low temperature to restore crispness. Avoid microwaving as it makes the phyllo soggy.

Ingredient Substitutions in France

For a dairy free version replace whole milk with almond or oat milk and use dairy free margarine for brushing phyllo. Caster sugar can be swapped for brown sugar to add a caramel note to the custard. Sesame seeds can be replaced with toasted chopped nuts such as pistachios or walnuts for added texture and flavor.

Serving Suggestions in France

Serve warm or at room temperature with a dollop of Greek yogurt or crème fraîche to balance the sweetness. Pair with strong black coffee or a lightly spiced chai tea to enhance the spices. A small glass of sweet dessert wine like Muscat de Rivesaltes makes a lovely accompaniment.

Enjoy this pie warm or at room temperature with a spoonful of yogurt or crème fraîche. It makes a lovely centerpiece for gatherings and a comforting finish to any meal.

Common Recipe Questions

→ Comment obtenir un phyllo croustillant?

Il est important de badigeonner chaque feuille de phyllo avec du beurre fondu pour assurer un croquant doré à la cuisson.

→ Puis-je remplacer le lait entier?

Le lait entier apporte de l'onctuosité à la garniture, mais du lait légèrement écrémé peut être utilisé en ajustant légèrement la texture.

→ Comment parfumer cette préparation?

La cannelle et la muscade ajoutent une saveur chaleureuse qui complète parfaitement le miel et la semoule.

→ Faut-il couvrir les feuilles de phyllo lors de la préparation?

Oui, couvrir les feuilles non utilisées avec un linge humide évite qu'elles ne se dessèchent.

→ Comment servir cette tarte?

Elle peut être dégustée tiède ou à température ambiante, garnie de miel chaud et de graines de sésame grillées.