When it comes to Mediterranean food, we’re smitten. And, Lebanese food ranks up there as some of our all-time fave cuisine (the freshness! the flavors! the elegance)! So, when Maureen came out with her gorgeous book, Rose Water & Orange Blossoms, celebrating that very food, we had to share it with you. From some of the best hummus we’ve had to this gorgeous galette, This Phyllo Galette of Labneh, Caramelized Cherry Tomatoes, and Kalamata Olives recipe it’s a total keeper!
Maureen: I have so much fun working with phyllo dough for Lebanese pastry that it inspires me to use the dough in lots of other ways. This rustic tart comes out of the oven so golden and gorgeous: it’s a showstopper.Â
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Phyllo Galette of Labneh, Caramelized Cherry Tomatoes, and Kalamata Olives Recipe
Equipment
Ingredients
- 3/4 cup labneh (you can substitute plain whole milk Greek yogurt)
- 1 garlic clove minced
- 1/4 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 cup grape or cherry tomatoes
- 8 sheets frozen phyllo dough thawed according to package directions
- 1/2 cup clarified butter
- 5 pitted kalamata olives thinly sliced
- A few fresh chives chopped
Instructions
- Heat the oven to 375˚F / 190˚C. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk the labneh, garlic, and salt. Set aside. In a large sauté pan, heat the olive oil over medium heat. Sear the tomatoes cut-side down for 3 to 5 minutes, or until the tomatoes are caramelized and golden brown. Using tongs, gently remove the tomatoes to a plate, and set them aside.
- Cover the phyllo dough with plastic wrap and a lightly dampened clean kitchen towel to prevent it from drying out as you work (quickly!). Place one sheet of phyllo on the prepared sheet pan and use a pastry brush to dab it with a thin coat of butter. The butter doesn't need to coat every inch of the phyllo perfectly. Place another sheet of phyllo on top of the buttered sheet rotated a half-turn in the opposite direction, so that the edges hang over the long side of the first sheet. Brush with butter, and repeat with the remaining sheets of phyllo, alternating the direction of the phyllo as it is placed over the last sheet.
- Spoon the labneh into the center of the phyllo and spread into a circle, 8 to 10 inches / 20 to 25 cm. Arrange the caramelized tomatoes, cut-side up, in concentric circles on top of the labneh. Scatter the sliced olives over the tomatoes. Lift one edge of the phyllo layers and fold it over the filling to form the start of a 3-inch / 7.5 cm edge.
- Repeat the folding, working your way all the way around the circle and folding each section that is lifted over the last section. Brush the phyllo lip generously with the remaining butter. Bake the tart until the phyllo is crisp and golden brown, 25 to 30 minutes. Drizzle the center of the tart with olive oil and sprinkle with the chopped chives. Cut the tart into wedges and serve it warm or at room temperature.
