MARINATED TOMATO & LABNEH TART
This tart came about thanks to a mixture of Christmas leftovers in the fridge. With the use of store-bought puff pastry, it came together super quickly. It was delicious warm but even better at room temperature!
Ingredients
Method
Equipment - large flat baking tray, rolling pin.
Preheat oven to 175 degrees fan forced.
Place the thawed puff pastry on a large piece of baking paper.
Starting from the centre of the pastry, gently press the rolling pin and roll out to every edge - you just want to increase the size by a couple centre-meters , don't let the pastry get too thin.
Prick with a fork so the pastry doesn't bubble when baking.
Gently pinch the edge, slightly rolling it onto itself, creating a thin border.
Transfer the paper with the pastry to a flat baking tray. Bake for 12-15 minutes, until slightly golden. Set aside to cool.
Once cooled, spread a generous layer of labneh all over, stopping at the pinched edge. Sprinkle the grated cheese evenly over it.
Top with the marinated grape tomatoes, reserving a good portion of the juices (will make it soggy).
Return to the oven and bake for 30-35 minutes, or until golden.
Allow to cool for at least 20 minutes, then slice and serve!
Keeps for up to 3 days refrigerated.
1 batch marinated grape tomatoes
1/2 batch labneh
1/2 cup of grated cheddar
1 sheet puff pastry (I used Careme All Butter Puff Pastry)
Puff pastry needs to be thawed before use
Cuts into 12 medium pieces.
