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.
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.