Tomato Galette
This galette makes a glorious appetizer cut into small wedges, and can be served warm or at room temperature. To make ahead by a day, store the cooled galette in the refrigerator, then warm in a low oven for a few minutes before serving. Double the recipe and make two, so you can use up more of the phyllo from the opened sleeve.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup labneh (or Greek yogurt)
- 1 clove garlic (minced or grated)
- 1/4 teaspoon kosher salt (plus more for finishing)
- 1 tablespoon extra virgin olive oil
- 1 cup cherry tomatoes (halved)
- 8 sheets phyllo dough (from a box of 14 x 18 sheets)
- 1/2 cup clarified butter
- 5 pitted olives (such as kalamata or castelvatrano)
- 1 tablespoon chopped fresh mint (or other herbs, such as chives, thyme, or basil)
Instructions
- 1
Preheat the oven to 375°F and line a heavy sheet pan with parchment paper.
- 2
In a small bowl, combine the labneh, garlic and salt. Set aside.
- 3
In a large sauté pan, heat the olive oil over medium heat. Sear the tomatoes cut-side down for about five minutes, or until the tomatoes are caramelized and golden brown. Using tongs, gently place the tomatoes on a plate. Set aside.
- 4
Cover the opened phyllo dough immediately with plastic wrap and a clean kitchen towel to prevent it from drying out as you work (quickly!). Place one sheet of phyllo on the prepared sheet pan and dab with a thin coat of butter. The butter need not coat every bit of the phyllo perfectly. Place another sheet of phyllo on top of the buttered sheet, but turned a half-turn so that the edges hangs over the straight side of the first sheet. Brush with butter, and repeat with the remaining sheets of phyllo, turning each one a half-turn as it is placed over the last sheet.
- 5
Spoon the labeh into the center of the buttered phyllo stack and spread to a 10-inch circle. Arrange the tomatoes, cut-side up, in concentric circles on top of the labneh. Scatter the sliced olives over the tomatoes.
- 6
Fold the phyllo edges up over the labneh, tomatoes, and olives to form a rustic 3-inch edge around the top. Dab the phyllo edges generously with the remaining butter.
- 7
Bake the tart until the phyllo is golden brown, 25-30 minutes. Drizzle with olive oil and top with herbs. Cool for a few minutes before cutting in wedges.