A Middle Eastern-inspired savory galette featuring flaky phyllo dough layered with creamy labneh and thinly sliced heirloom tomatoes. Baked until golden brown, it's optionally topped with za'atar and fresh herbs for a delightful flavor.
1. Preheat oven to 375°F.
2. Sprinkle kosher salt over sliced tomatoes and set aside.
3. Line a large baking sheet or pizza pan with parchment paper. Lightly grease with melted butter or ghee. Layer phyllo sheet on top, then brush with melted butter again. Continue to layer and butter phyllo, rotating 45° to create a circular pattern with the dough.
4. Spread labneh in the center, in a circle about 8” in diameter. Gently pat tomatoes dry to rid of excess moisture, then layer tomatoes on top of labneh.
5. Crinkle the sides of the phyllo dough around the tomatoes, creating almost a wreath around them. Brush the outside with remaining butter and sprinkle with za’atar, if desired.
6. Bake for 25-30 minutes, or until phyllo is golden brown and tomatoes are soft.
7. Top with herbs (like dill, mint, or basil!) and flaky sea salt. Serve immediately.
