1. Home
  2. |
  3. Labneh Feuilleté & Pesto...

Labneh Feuilleté & Pesto Galette

July 22, 2026pub
Labneh Feuilleté & Pesto Galette

Prep time:

Cook time:

Serves:

Labneh feuilleté & pesto galette, a buttery, flaky puff pastry topped with creamy labneh, pesto and all the fresh flavours of summer.

Tomatoes, fresh zaatar, mint, a drizzle of pomegranate molasses and lots of olive oil create a beautiful dish that is perfect served as a light lunch, appetizer or centrepiece for sharing.

View Print Layout
Print Recipe
Close Print

Labneh Feuilleté & Pesto Galette

BY YASMINE IDRISS

Labneh feuilleté & pesto galette, a buttery, flaky puff pastry topped with creamy labneh, pesto and all the fresh flavours of summer.

Ingredients

For the galette

  • 1 round sheet all-butter puff pastry
  • 1 egg yolk, beaten
  • 1 tbsp sesame seeds
  • 1 tsp dried zaatar

For the topping

  • 2–3 tbsp pesto
  • 5–6 tbsp labneh
  • 1 cup cherry tomatoes, sliced
  • A handful of fresh mint leaves
  • ½ cup pitted green olives
  • 2 dates, very thinly sliced
  • 2 green onions, thinly sliced
  • A handful of fresh zaatar leaves
  • 2 tbsp toasted pine nuts
  • Salt, to taste
  • A pinch of dried zaatar
  • Extra virgin olive oil
  • Pomegranate molasses

Method

  • 1)

    Preheat oven to 180°C.

  • 2)

    Place the puff pastry on a lined baking tray. Fold the edges over slightly to create a border. Score the edge. Brush the border with the beaten egg and sprinkle with the sesame seeds and dried zaatar.

  • 3)

    Prick the centre of the pastry all over with a fork, leaving the border untouched.

  • 4)

    Bake for 20–25 minutes, or until the pastry is puffed and deeply golden. Allow it to cool for a few minutes.

  • 5)

    Spread the pesto over the centre of the pastry, followed by the labneh.

  • 6)

    Top with the cherry tomatoes, green olives, sliced dates, green onions, fresh mint and fresh zaatar leaves.

  • 7)

    Sprinkle over the toasted pine nuts and a pinch of dried zaatar. Season lightly with salt, drizzle generously with extra virgin olive oil and finish with pomegranate molasses.

  • 8)

    Serve immediately while the pastry is still crisp.

Previous Recipe