Labneh and Akkawi Sundried Tomatoes Tart (Filling)
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Ingredients
- 150g Akkawi cheese, sliced, rinsed, and patted dry then shredded
- 3 tbsp of full-fat labneh
- 1 large egg
- 3 crushed garlic cloves
- 2 tbsp of sun-dried tomatoes, finely chopped
- 1 tspn of dried herbs, such as oregano
- 1/2 tspn of powdered garlic (optional)
- Zest and juice of half a lemon 2 fresh tomatoes, thinly sliced
- Olive oil for drizzling
- Pine nuts for sprinkling
Method
- 1)
Pastry dough recipe in the website or use about 250g of ready made shortcrust pastry.
- 2)
Preheat your oven to 180°C and ensure your pastry case is chilled and ready for the filling
- 3)
1. In a mixing bowl, combine the shredded Akkawi cheese, labneh, one large egg, crushed garlic cloves, finely chopped sun-dried tomatoes, dried herbs (oregano), and the optional powdered garlic.
- 4)
Add the zest and juice of half a lemon to the mixture. Mix these ingredients until they are well combined.
- 5)
Once the filling mixture is ready, pour it into the chilled pastry case, spreading it out evenly.
- 6)
Place thin slices of fresh tomatoes on top of the filling mixture.
- 7)
Sprinkle extra dried oregano or zaatar over the tomatoes and drizzle some olive oil.
- 8)
Finally, sprinkle a generous amount of pine nuts over the top for added crunch and flavor.
- 9)
Bake the tart in the preheated oven at 180°C for 30 to 40 minutes or until the tart is golden brown and the filling has set.
- 10)
Once done, remove the tart from the oven, allow it to cool slightly, then slice and serve.