Tomato Za’atar Tart

The bursting flavor of tomatoes with creamy labneh, tangy feta and a crisp puff pastry crust? You bet. Taking some help from the store with store-bought puff pastry is the quick route to this delectable tart. 

tomato-zaatar-tart.jpg

Serves 4

INGREDIENTS

2-3 heirloom tomatoes
1 sheet puff pastry, thawed
½ cup labneh, at room temperature
½ cup feta, at room temperature
¼ cup chopped flat leaf parsley, plus more sprigs for garnish
Zest of one lemon
2 tablespoons za’atar, divided
1 teaspoon kosher salt
½ teaspoon ground pepper
Sea salt, for finishing

METHOD

Preheat oven to 400F.

Cut tomatoes into ¼” slices. To remove moisture, place on paper towel-lined sheet pan and sprinkle with salt. After 10 minutes turn over and sprinkle with more salt and let sit for an additional 10 minutes. 

Meanwhile, on a lightly floured surface roll out pastry to approximately 10x12 rectangle. Transfer dough to a parchment lined sheet pan, dock the dough with a fork several times and bake for 10 minutes. 

In a small bowl mix labneh, feta, parsley, lemon zest, 1 tablespoon za’atar, salt and pepper until combined and smooth. 

Remove crust from oven (if crust has risen in the center use a fork to dock again so crust lays flat). Using a spatula or knife, spread labneh feta mix on top, leaving a ½” border. Layer on top the tomatoes, overlapping slightly if necessary. Return to the oven and bake for an 15-20 minutes or until crust is golden brown.

Remove from oven and let cool for 10 minutes. Using the parchment, slide tart onto a serving plate or cutting board. Finish with sea salt, remaining za’atar and parsley sprigs. Cut into squares and serve immediately. 

Previous
Previous

Roasted Squash Blossom and Zucchini Salad with Herby Ricotta

Next
Next

the Kitchen Essentials: Must Haves