Zucchini labneh tart

Recipe from: 17 August 2016
vegetarian, vegan, zucchini, recipes, labneh,food2

Ingredients 11
Servings 0
Minutes 25 min
  • 1
    pack of ready-rolled puff pastry, defrosted
  • 1/2 or 1/3
    labneh (see below)
  • 1
    beaten egg
  • salt, black pepper and ground cumin to season
  • 6-8
    medium zucchini, ends trimmed and sliced at an angle, about ½ cm thick
  • 1/2
    parmesan cheese, finely grated
  • 2
  • sprinkle of chili flakes (optional)
  • 1
    double cream full fat plain yoghurt
  • 1


25 min
Preheat the oven to 180 degrees C.

Unroll the puff pastry onto a large baking sheet.

Take a sharp knife and cut a border around the edge of the pastry, running roughly 2 cm around the edges of the pastry making sure not to cut through the pastry.

Spread the labneh over the pastry, taking it up to but not over the pastry border.

Brush the border with the beaten egg.

Season the labneh with salt, pepper and cumin.

Arrange the zucchini slices in a single layer over the labneh.

Sprinkle the Parmesan evenly over the zucchini.

Bake for about 20 – 25 minutes until the border is puffed up, the cheese melted and the pastry is cooked underneath.

Sprinkle the tart with the dukkah and chili flakes if used and serve immediately.

How to make labneh

Line a wire mesh strainer with cheese or muslin cloth and place it over a bowl.

Add the salt to the yoghurt, mix and place into the lined strainer.

Tie the corners with some string and suspend the "bag" of yoghurt over a bowl so that that the whey can drain from the yoghurt into the bowl.(I place a wooden spoon between two handles of a cupboard and then tie the string to the wooden spoon)

Let the yoghurt drain in a cool place for 24 hours at least.

Scoop the labneh from the cloth, cover and keep in the fridge for up to 3 days. Reprinted with the permission of Heinstirred. To see more click here.

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