Entertaining weather is finally here so save this recipe and make it as soon as possible because it’s absolutely delicious and very impressive.
Super Quick Goats Labneh Mini Tarts.
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Cook time:
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- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Entertaining weather is finally here so save this recipe and make it as soon as possible because it’s absolutely delicious and very impressive.
Ingredients
- 1 sheet of ready-rolled pure butter puff pastry @maisonduffour
- 1 ripe tomato, sliced into thin circles
- 100g of goat’s Labneh (or cheese), crumbled (@alakhdar.dairy)
- 2 tbsp finely grated Parmesan
- Olive oil
- Black pepper
- A small handful of fresh Zaatar leaves
- 1-2 tsp dried Zaatar
- 1 tsp raw sesame seeds
- 1 whisked egg yolk or some cream for brushing
- 1 tbsp sun-dried tomatoes, for garnish (@littlereed.lb)
- Extra Parmesan, finely grated, for garnish
Method
- 1)
Preheat your oven to 200°C and line a baking sheet with parchment paper.
- 2)
Take the ready-rolled puff pastry sheet and cut it into circles or squares, depending on your preference.
- 3)
Drizzle a bit of olive oil on specific spots on the prepared baking sheet.
- 4)
Place the crumbled goat’s labneh (or cheese) on top of the olive oil on the baking sheet.
- 5)
Add some fresh zaatar leaves on top of the labneh.
- 6)
Top with some grated Parmesan.
- 7)
Place a slice of tomato on the labneh mounds then cover with a circle or square or puff pastry. Use a fork to pinch the edges.
- 8)
Brush the tops of the tarts with the whisked egg yolk or some cream.
- 9)
Sprinkle raw sesame seeds and some dried zaatar on each tart.
- 10)
Bake in the preheated oven for about 15-20 minutes or until the tarts are puffed and golden brown.
- 11)
Once done, gently remove the tarts from the oven and let them cool slightly.
- 12)
To serve, top each upside-down labneh tart with sun-dried tomatoes, extra Parmesan (finely grated), more fresh zaatar leaves and a pinch of black pepper.