Ingredients
Units
Scale
Favorite Pie Crust Recipe
- 1 recipe Pie Crust (I like using http://thepioneerwoman.com/cooking/p-p-p-pie_crust_and_its_p-p-p-perfect/)
- 10 ripe tomatoes (I used about 10 small/medium sized tomatoes, you want enough to fill the half sheet pan)
- 1-2 tsp kosher salt (for tomatoes)
- 2 cups labneh
- 1 whole lemon zested
- 3 tbsp zaatar blend
- 6-8 pitted olives
- 2 sprigs fresh oregano (optional)
- fresh pepper
Instructions
- Preheat oven to 450 degrees F.
- Using a half sheet pan, roll out your pie dough to fit into a thin crust, press sides up to create an edge. Place in fridge to remain cold while you prepare the rest of your ingredients.
- Slice your tomatoes about 1/4" thick, lay on another empty sheet pan and sprinkle with salt to remove excess moisture. Let sit for about 10 minutes.
- In a medium bowl, combine your lebneh, lemon zest and a few grinds of pepper.
- Remove your pie dough from the fridge and spread your lebneh mixture onto the prepared crust. Sprinkle the top of the lebneh with about 2 tablespoons of your zaatar mixture, making sure to cover the entire pie.
- Pat your tomato slices dry with some paper towels and being laying them on top of your lebneh mixture in any arrangement you find appealing. I liked layering slightly and using 2 different colored tomatoes gave it a pop!
- Finally, sprinkle the top of the tomatoes with the last tablespoon of zaatar, a few grinds of pepper and several pitted green olives.
- Bake for 30-45 minutes rotating the tray from top to bottom halfway through, cover edges if they are browning too quickly.
- Remove, sprinkle fresh oregano, let cool slightly. Slice and enjoy!