Tomato Galette is a glory! My recipe employs crisp, buttery phyllo in a rustic shape with creamy labneh, seared tomatoes, and briny olives. This gorgeous showpiece to serve as an appetizer, or as a centerpiece for a light meal along with a salad. 

It’s true that when Aunt Rita told me her quick-make method for baklawa, I was a fast and easy convert to her way. The win has to do with speed, especially when we’re spinning out lots of pans of baklawa at the holidays.

One of my cousins, when she heard about the method a few years back, protested that she in fact really enjoys buttering the layers one by one. It’s soothing, she said. Stress-relieving. And fun!

Agreed, agreed, agreed. I’ll butter the layers for the baklawa fingers, and I’ll butter the layers for other phyllo recipes, and I’ll be so content doing it.

Case in point: My savory tomato galette, one of my very favorite recipes from my first Lebanese cookbook that was so much fun to develop, and that I hope readers find and bake. Layers of phyllo and clarified butter make a rustic galette. The “rustic” takes some of the scary out of working with delicate phyllo dough, because of the free-form shape and the only 8 sheets of phyllo used for each galette. You can’t really mess it up.

You get to showcase the crisp and buttery texture of phyllo dough, and bring together fresh tomatoes, creamy labneh, green olives, and za’atar spice in one glorious recipe that will become among your go-to tomato recipes! And one of your new favorite ways with phyllo dough. If it sounds like a showstopper, that’s because it is! And a deceptively simple gorgeous presentation in a rustic tomato galette.

Key Ingredients

• Phyllo Dough: The phyllo dough provides a delicate, flaky crust that crisps up beautifully. Can you substitute with something else? Well yes, you could use a pre-made or homemade crust to make a buttery crust, but the glory of this tart is in the phyllo foundation. Puff pastry may come to mind for the galette crust, but that would require a different shaping process. The phyllo requires no rolling pin, no lightly floured surface…it’s actually easier than it may seem! Learn more about Phyllo dough in my post about it.
• Ripe Tomatoes: These colorful gems are vital for both flavor and visual appeal. We will cook these for caramelization in a pan, but you can alternatively make a batch of my easy oven Roasted Tomatoes for this, which gives them added depth of flavor and reduces some of their juices. Choose small cherry tomatoes or grape tomatoes for my tomato galette recipe; sliced tomatoes from large tomatoes are too juicy here. You can use beautiful heirloom tomatoes as long as they are very small.
• Labneh (or Cream Cheese Alternative): Labneh adds a creamy, tangy layer to the dish. Its dense texture really enhances the galette. You can easily substitute cream cheese, creamy goat cheese, Greek yogurt, or any spreadable cheese (stirred up first to smooth out), but don’t substitute plain yogurt. It is too thin for this. 
• Fresh Herbs: Fragrant herbs like mint, basil or thyme are sprinkled over the top
• Green or Kalamata Olives: These add a salty, briny kick, and a beautiful color contrast, balancing the sweetness of the tomatoes and the richness of the labneh.
• Clarified Butter: Essential for assembling the phyllo layers, providing that golden brown finish and a subtle richness to every bite. Learn how to clarify butter in my popular post about it. You can substitute olive oil or melted coconut oil if you like, but the flavor won’t be quite as rich.
• Other savory additions to try: parmesan cheese, caramelized onions, lemon zest. A simple sprinkle of flaky sea salt or fine sea salt after baking elevates too!

Expert Tips

Working with phyllo

Phyllo dough is found in the freezer case at most any large grocery store, often in the “novelties” section. The standard box holds two sleeves of phyllo sheets that are about 9 x 14 inches in size. There is a larger box of phyllo available that holds one sleeve of phyllo sheets. My recipe uses the smaller size. You can adapt by cutting your sheets to fit if needed.

Always thaw phyllo before using. Ideally, place one frozen unopened sleeve in the refrigerator overnight, then put it on the kitchen counter at room temperature for a couple of hours before you work. Room temp phyllo is much easier to work with, more pliable and supple.

Phyllo dough is paper-thin and quite delicate, with a tendency to dry out quickly. To prevent this, keep unused sheets covered with a clean towel (or a damp paper towel over plastic wrap) all the way to the edges of the dough while you work.

Shaping

I have no shortcuts for this buttered phyllo experience, but none are needed! Remember this is a free form pie. The galette pulls together swiftly, but takes just enough butter-brushing to soothe, stress-relieve, and all-around delight both cook and lucky eaters.

One a parchment lined baking sheet, you will butter the first layer of phyllo that is set in the same direction as the parchment. This is more of a dabbing than a brushing of the butter; every inch need not be buttered. The next sheets all get turned a bit as you lay them down and butter them, so that they lay out over the edges of the sheet pan. 

Once the center of the dough layers is set with the toppings, the galette form is a simple move of folding up sections of the buttered phyllo layers around the perimeter of the filling. Lift up and over the filling, leaving the center open. This forms the sides of the galette. The phyllo may crack and flake. Don’t worry! It’s a rustic galette!

Storage and Reheating

If you find yourself with leftovers, store the galette in an airtight container or wrapped in plastic wrap. It will keep well in the refrigerator for up to two days. Reheat it in an oven to maintain that desired crispness (bake galette at 350°F for about 10 minutes), avoiding the sogginess that may come with a microwave. Don’t freeze this one; the tomatoes won’t do well!

Serving Suggestions

This Tomato Galette is a versatile dish that can be served in various delightful ways:

Wine Pairing: A chilled white wine such as a Sauvignon Blanc or a light rosé is beautiful with the galette. The acidity and freshness of these wines enhance the herbs and tomatoes in the galette.

Mezze or Appetizer: Cut into smaller pieces and serve as a sophisticated appetizer or as a part of a mezze platter.

Light Dinner or Side Dish: Pair it with a simple green salad; it’s delicious with Lebanese Salata. The freshness of the lettuce will complement the rich flavors of the galette perfectly. A slice of galette makes a really nice side dish or a great option on a buffet or pot luck.

Brunch Addition: Offer it as part of a brunch spread, alongside other favorites like quiche or frittata. It adds a savory depth and a celebratory bite to the meal.