A labneh phyllo galette: reducing moisture without losing flavor
Phyllo sheets dry rapidly once exposed, so prepare the filling and baking area before opening the package.
Keep the phyllo workable
Phyllo sheets dry rapidly once exposed, so prepare the filling and baking area before opening the package. Thaw as directed and keep unused sheets covered using the recipe's method. Do not confuse phyllo with puff pastry: their structures and handling are different. Small tears can often be layered over, but a dry sheet that shatters is harder to use.
Treat tomatoes before assembly
A tomato topping brings substantial moisture to a delicate pastry. Roast or prepare the tomatoes as the recipe specifies and let excess liquid drain rather than transferring every drop to the base. Labneh should be thick enough to spread without flowing across the pastry. A watery yogurt substitute can change the baking result and soften the layers.
Layer with an even touch
Apply fat between sheets as instructed, reaching the edges without flooding them. Build a consistent base and leave the intended border for folding. Distribute olives so their saltiness appears in small intervals instead of concentrating them in one area. Keep the filling shallow enough that the pastry can bake through beneath it.
Related reading: Labneh and roasted tomato toast: keeping the base crisp.
Preserve the crisp edges
Move the finished galette carefully and avoid covering it tightly while it is still hot, which traps steam. Cut with a sharp knife once the filling has settled enough to hold. Serve a leafy side separately rather than piling dressed greens over the pastry in advance. The linked recipe supplies the precise phyllo count, filling amounts and oven instructions for this open tart.
COOK IT AT HOME
Labneh, Zucchini and Herb Phyllo Galette
Phyllo can create a crisp free-form tart without mixing pastry dough. The challenge is moisture: zucchini must be salted and dried, and the labneh should be thick. Layering the sheets with olive oil gives the base structure, while folded edges contain the filling. This savory galette is best cut after a short rest so the warm cheese mixture does not slide away from the pastry.
- Makes
- 6 slices
- Prep
- 30 minutes
- Cook
- 30 minutes
- Additional time
- Drain zucchini 15 minutes; rest baked galette 10 minutes
A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.
Ingredients
- 8 sheets thawed phyllo pastry, about 9 by 14 inches
- 1/4 cup olive oil
- 1 cup thick labneh
- 1 large egg
- 1/4 cup crumbled feta
- 2 tablespoons chopped dill
- 1 teaspoon lemon zest
- 1 medium zucchini, thinly sliced
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon sesame seeds
Step-by-step method
- Toss zucchini slices with salt and leave in a sieve for 15 minutes. Pat thoroughly dry. Heat the oven to 375°F/190°C and line a baking sheet with parchment.
- Mix labneh, egg, feta, dill, lemon zest, and black pepper in a bowl. Keep the mixture thick; do not add milk or lemon juice.
- Lay one phyllo sheet on the parchment and brush lightly with olive oil. Add the next sheet at a slight angle and oil it. Continue with all eight sheets, creating a broad layered base; keep unused sheets covered with a barely damp towel.
- Spread the filling in the center, leaving a 2-inch border. Arrange the dry zucchini over it in a thin layer. Fold the phyllo edges inward over the outer filling, brush with remaining oil, and sprinkle with sesame.
- Bake for 25–30 minutes until the pastry is deeply golden and the egg-containing filling reaches 160°F. Rest for 10 minutes before slicing with a serrated knife.
Helpful tips & substitutions
- Use thick labneh rather than ordinary yogurt. If your labneh has visible whey, drain it in a lined sieve in the refrigerator before measuring.
- A metal baking sheet promotes a crisp base. Avoid piling zucchini in thick overlapping layers, which traps moisture above the filling.
Storage & make-ahead
Refrigerate at 40°F or below within 2 hours and use within 3 days. Reheat slices in a 350°F oven to 165°F; microwaving softens the phyllo.
How to serve it
Pair with a chopped tomato salad for lunch or serve thin slices with soup. The galette contains dairy, egg, wheat, and sesame.
Ingredients to explore at the market
Shop selected ingredients for this article and recipe. Check the form, quantity and package label against the recipe above; availability varies by store.
Recipe & further reading
Explore this independent food blog for another approach and its full recipe or guide: Phyllo Galette of Labneh, Tomatoes and Kalamata Olives — Salt & Wind