Farm-to-table
Phyllo Galette of Labneh

1. Preheat the oven to 375°F (190°C). 
2. In a small bowl, mix the labneh, minced garlic, kosher salt, and olive oil together.
3. Cut the grape or cherry tomatoes in half.
4. Take 8 sheets of phyllo dough and layer them on top of each other, brushing each layer with clarified butter.
5. Place the phyllo dough into a 9-inch tart pan, making sure to press the dough against the sides of the pan.
6. Pour the labneh mixture into the tart shell and spread it evenly.
7. Arrange the halved tomatoes on top of the labneh mixture.
8. Sprinkle the sliced kalamata olives on top of the tomatoes.
9. Bake the tart in the preheated oven for 20-25 minutes or until the phyllo dough is golden brown and crispy.
10. Once the tart is done, remove it from the oven and sprinkle fresh chives on top.
11. Allow the tart to cool for a few minutes before slicing and serving.

Enjoy your delicious Labneh and Tomato Tart with Phyllo Dough!