You might have tried it or even seen it!

I love serving the Labneh Tart as a starter for a typical Lebanese lunch with a twist.

This tart translates my vision of modernity & tradition. First, it has what I love the most: “Labneh” and not any ordinary one, the Goat Labneh. Second, it has this fine art in the pastry with the “Pate Brisee”.

The best part is that you get to top it with whatever you feel like tasting and drawing (or simply what’s left in the fridge). My trick is to have circular drawings so that each slice has a bit of everything!

Ingredients:
Tart brisee
300g Goat Labneh (I love using “Tanayel Les Fermes” or “Goodies” from Lebanon)
20ml Cooking Cream
1/2 White Onion
Sumac, Salt, Pepper

Possible Toppings:
Black Olives
Chopped Mint or Zaatar Mixture
Sun-dried Tomatoes
Thinly sliced Radish
Sliced Spring Onions

You can work the labneh mixture while the Pate Brisee is baking in the oven (refer to Pate Brisee recipe).

1. Put the onion in the mixer with 1/2 tsp of sumac, salt and pepper, blend well;

2. Mix the goat labneh and the cooking cream until smooth and fluffy texture (you can add more cream but make sure to keep the goat labneh taste dominating)

3. Fill the tart with the labneh mixture and top it with the toppings you prefer: olives, radish, spring onions, sundries tomatoes, and many more!

Bon Appetite.

The Urban Apron