Labneh and Olive Tart with Za'atar Crust

Name: Labneh and Olive Tart with Za'atar Crust
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 8 sheets (200 g) phyllo dough, at room temperature; 5 tablespoons (75 ml) extra-virgin olive oil; 1½ cups (360 g) labneh (strained yogurt), at room temperature; ¾ cup (120 g) kalamata olives, pitted, halved; 2 tablespoons (15 g) za'atar spice blend; to taste kosher salt; to taste freshly ground black pepper; ½ lemon (1 lemon) lemon, zest only (optional); ¼ cup (15 g) fresh mint or parsley, roughly chopped, for serving (optional)

From the MyKitchenBank Kitchen

A crispy phyllo tart layered with tangy labneh, briny kalamata olives, and finished with a golden za'atar crust. This Middle Eastern–inspired breakfast tart is ideal for brunch or a light lunch, with an herbaceous, savory profile that pairs beautifully with fresh lemon and herbs.

Prep: 20 min
Cook: 25 min
Total: 45 min
Makes: 1 tart (6 slices)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat your oven to 400°F (200°C)
Remove phyllo from the refrigerator 30 minutes before you begin so it becomes pliable
Pat kalamata olives dry with paper towels to prevent excess moisture

1
Layer and brush phyllo
- Place the first phyllo sheet on the 9×13-inch baking sheet.
- Brush lightly with olive oil using a pastry brush.
- Repeat with 3 more sheets (4 layers total), brushing each with oil.
- The sheets do not need to fit perfectly; they may overhang the edges of the pan.
+ Show details− Hide details
Ready when: Phyllo is glistening with oil and stacked evenly
Tip: Do not let phyllo dry out between brushing; work efficiently
2
Spread labneh base
- Spoon the labneh evenly over the phyllo base, leaving a ½-inch border on all sides.
- Gently smooth it with an offset spatula or the back of a spoon to create an even 3/16-inch (½ cm) layer.
- Season with a pinch of salt and freshly ground black pepper.
+ Show details− Hide details
Ready when: Labneh is evenly spread and seasoned
Tip: Do not spread labneh to the very edge; it will migrate during baking
3
Scatter olives
- Distribute the halved kalamata olives evenly across the labneh layer, pressing each piece gently into the surface.
- Aim for a single layer with olives distributed roughly every inch.
+ Show details− Hide details
Ready when: Olives are evenly distributed across the tart
Tip: Avoid piling olives too densely; they become overly salty if concentrated
4
Top with phyllo and oil
- Layer the remaining 4 phyllo sheets over the filling, brushing each sheet with olive oil before adding the next.
- The sheets can overhang slightly.
- Brush the final top sheet generously with the remaining olive oil.
+ Show details− Hide details
Ready when: Top phyllo is fully oiled and layers are stacked
Tip: Do not press down on the phyllo; keep it light and airy for maximum crispness
5
Score and season
- Using a sharp knife, lightly score the top phyllo into 6 portions (2 rows of 3).
- This helps the tart break cleanly once baked.
- Sprinkle the za'atar blend evenly over the entire top surface, including the scored edges.
+ Show details− Hide details
Ready when: Tart is scored and evenly coated with za'atar
Tip: Do not score deeply; a shallow guide is enough to ensure clean breaks
6
Bake until goldenOven 400°F / 205°C
- Transfer the baking sheet to the preheated 400°F (200°C) oven.
- Bake for 22–25 minutes, until the phyllo is deep golden brown and crispy.
- The edges may darken more than the center; rotate the sheet halfway through baking if the edges brown too quickly.
+ Show details− Hide details
Ready when: Phyllo is deep golden brown and sounds hollow when tapped with a knife handle
Tip: If the top browns too quickly, tent loosely with foil in the final 5 minutes to prevent burning
7
Cool and finish
- Remove the tart from the oven and let it cool on the baking sheet for 3–4 minutes.
- While still warm, sprinkle with lemon zest if using, then scatter the fresh mint or parsley over the top.
- Cut into 6 portions along the score lines and serve warm or at room temperature.
+ Show details− Hide details
Ready when: Tart is warm enough to slice cleanly but cool enough to handle
Tip: A hot tart is easier to cut; wait too long and the phyllo may crack or shatter

Good to know

Tips

Phyllo dries out quickly once exposed to air; keep unused sheets covered with a damp kitchen towel while you work
For a more filling tart, spread a thin layer of hummus or whipped feta beneath the labneh before adding olives
Serve with a squeeze of fresh lemon juice and a drizzle of good-quality olive oil on the plate for extra flavor
This tart is equally delicious warm, at room temperature, or cold; perfect for make-ahead breakfasts or lunchboxes

Make ahead

Phyllo can be layered with labneh and olives, covered tightly with plastic wrap, and refrigerated up to 8 hours. Brush with za'atar and bake directly from the refrigerator, adding 2–3 minutes to baking time.

Storage & reheating

Room temperature: up to 4 hours loosely covered. Refrigerator: cover tightly and store up to 3 days; reheat gently in a 325°F (160°C) oven for 8–10 minutes until crispy. Freezer: not recommended, as phyllo becomes tough upon thawing.

Substitutions

labneh (strained yogurt) → thick Greek yogurt or mascarpone mixed with 1 tablespoon lemon juice. Labneh has a thicker, more tangy profile, but Greek yogurt works well with slightly less drainage. Mascarpone is milder and richer.
kalamata olives, pitted → green Castelvetrano olives or a mix of green and black olives. Adjust the quantity based on the size and salt level of your chosen olives to avoid over-salting.
za'atar spice blend → 1 tablespoon sumac mixed with 1 teaspoon dried oregano and a pinch of sesame seeds. This mimics za'atar's herbaceous, tangy profile if a blend is unavailable.
fresh mint or parsley → microgreens, fresh dill, or thinly sliced green onion. Any fresh herb that pairs with labneh and olives works; add just before serving to prevent wilting.