Zucchini Labneh Tart

Ingredients

• 1 pack of ready-rolled puff pastry (defrosted)
• 1/2 - 3/4 cup 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 1/2 cm thick)
• 1/2 cup Parmesan cheese (finely grated)
• 2 tbsp dukkah
• sprinkle of chili flakes (optional)
• LABNEH
• 1 kg double cream full fat plain yoghurt
• 1 tbsp salt

Instructions

1. 1

   Preheat the oven to 180 degrees C.

2. 2

   Unroll the puff pastry onto a large baking sheet.

3. 3

   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

4. 4

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

5. 5

   Brush the border with the beaten egg

6. 6

   Season the labneh with salt, pepper and cumin

7. 7

   Arrange the zucchini slices in a single layer over the labneh

8. 8

   Sprinkle the Parmesan evenly over the zucchini

9. 9

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

10. 10

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

11. 11

    HOW TO MAKE LABNEH

12. 12

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

13. 13

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

14. 14

    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

15. 15

    (I place a wooden spoon between two handles of a cupboard and then tie the string to the wooden spoon)

16. 16

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

17. 17

    Scoop the labneh from the cloth, cover and keep in the fridge for up to 3 days