Mediterranean Vegetable Tartlets with Labneh

Total Time:
2 hr 10 min
Prep:
45 min
Inactive:
1 hr
Cook:
25 min

Yield:
4 tartlets
Level:
Intermediate

Ingredients
  • Filling: :
  • 1/2 red onion, chopped
  • 1 tablespoon vegetable oil
  • 2 tablespoons pomegranate juice
  • 2 tablespoons tomato paste
  • 1 teaspoon harissa
  • Pinch za'atar
  • Pan-fried eggplant slices
  • Pan-fried zucchini slices
  • 2 tablespoons chopped fresh parsley
  • Crust:
  • 2/3 cup all-purpose flour, plus additional for rolling
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 stick (4 tablespoons) butter, at room temperature
  • 2 tablespoons vegetable oil
  • Ice water
  • Labneh:
  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream
  • 1/4 cup goat cheese
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped parsley
  • 1 clove garlic, chopped
  • 1 teaspoon grated lemon zest
  • Olive oil, for drizzling
  • Salt and pepper
  • Za'atar
Directions
  • Special equipment: a 4-inch round cutter

  • For the filling: Cook the red onions in the oil over low heat until softened, about 5 minutes. Stir in the pomegranate juice, tomato paste, harissa and za'atar. Remove from the heat and set aside.

  • For the crust: Stir together the flour, cumin, garlic powder and salt in a large bowl. Then, using a pastry cutter or two knives, cut in the butter until you have a coarse meal with some pea-size butter lumps. Drizzle in the oil and a few drops of ice water and continue stirring together with a fork until a dough just comes together. Gather into a ball, flatten into a disk, and then wrap and refrigerate for 1 hour.

  • Preheat the oven to 400 degrees F.

  • Roll the dough out thinly on a lightly floured surface. With a 4-inch cutter, cut out 8 rounds.

  • On 4 of the rounds, layer on some of the onion mixture, some eggplant and zucchini slices, and a sprinkling of parsley, leaving an empty border. Cover with the remaining 4 pastry rounds and pinch the edges shut. Transfer the tartlets to a baking sheet.

  • Bake until lightly golden all over, about 20 minutes.

  • For the labneh: Meanwhile, stir together the yogurt, sour cream, goat cheese, mint, parsley, garlic, lemon zest, a drizzle of olive oil, and salt, pepper and za'atar to taste.

  • Serve the tartlets with a dollop of labneh on the side.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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