Farm-to-table
Ingredients
Labneh
- 3/4 cup labneh
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 cup grape or cherry tomatoes
- 8 sheets frozen phyllo dough
- 1/2 cup clarified butter
- 5 pitted kalamata olives, thinly sliced
- A few fresh chives, chopped
How it's made!
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix the labneh, minced garlic, kosher salt, and olive oil together.
- Cut the grape or cherry tomatoes in half.
- Take 8 sheets of phyllo dough and layer them on top of each other, brushing each layer with clarified butter.
- Place the phyllo dough into a 9-inch tart pan, making sure to press the dough against the sides of the pan.
- Pour the labneh mixture into the tart shell and spread it evenly.
- Arrange the halved tomatoes on top of the labneh mixture.
- Sprinkle the sliced kalamata olives on top of the tomatoes.
- Bake the tart in the preheated oven for 20-25 minutes or until the phyllo dough is golden brown and crispy.
- Once the tart is done, remove it from the oven and sprinkle fresh chives on top.
- Allow the tart to cool for a few minutes before slicing and serving.
- Enjoy your delicious Labneh and Tomato Tart with Phyllo Dough!
Products used in this recipe
Labneh Jarashia
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