Name: Labne Corn and Tomato Tart
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 (14 oz.) package frozen puff pastry, thawed; 1 cup shredded cheese blend; 1 egg beaten with 1 teaspoon water; ¾ cup Karoun Dairies Original Labne; 2 tablespoons chopped fresh chives; ½ cup cooked sweet corn kernals; 16 colorful grape/cherry tomatoes, sliced in half; ¼ cup crumbled feta cheese; Fresh basil leaves

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Labne corn and tomato tart is summer’s hottest new appetizer. It’s crispy puff pastry layered with melty cheese, creamy labne and so many good things from the summer harvest. I am talking fresh chives, sweet corn, colorful tomatoes and hand-torn basil. It’s a delightful bite that just may transport you to the Mediterranean. Add your favorite cold beverage and let’s get this summer soiree started.

As 1 of 30 bloggers chosen to compete in the Karoun Dairies Recipe Challenge I received 2 generous containers of labne to create out of this world recipes. Honestly, I had no idea what labne even was. Well, let me tell you! Labne, often referred to as yogurt cheese, is tangy and creamy and can be eaten in a variety of dishes. Smoother and thicker than Greek yogurt it works in both savory and sweet recipes. High in probiotics and protein, labne is definitely a part of a healthy Mediterranean diet.

Labne Corn and Tomato Tart Ingredients

Labne is a spreadable kefir cheese made from cows’ milk.
Puff pastry (homemade or store-bought) made with all-butter is best.
Fresh shred a block cheese like cheddar, provolone, Monterey Jack
Egg wash gives pastry the perfect golden color.
Fresh chives are aromatic. You made substitute green onion tops.
Fresh corn off the cob is best, but frozen or canned may be used.
Grape/cherry tomatoes in a variety of colors.
Feta cheese in block form is easy to crumble and just tastes better.
Hand-torn fresh basil leaves add to the beautiful rustic quality of the tart

This labne corn and tomato tart is just so lovely. Here is how to make it. First, heat your oven to 400F. and place the puff pastry onto a parchment lined baking sheet. I purchase an all-butter puff pastry that I simply thaw and roll out into a 10-inch x 14-inch rectangle. Then, using a paring knife, score around the edge of the pastry (about 1/2-inch) creating a crust. With the tines of a fork poke the inner rectangle all over to help the pastry release air bubbles as it bakes. Then, sprinkle on the shredded cheese and brush the crust edge with egg wash.

Unbaked docked puff pastry topped with shredded cheese — prepping the recipe

This is how it looks after baking for 15 to 18 minutes. It’s beautifully puffed and golden. Let it cool and deflate.

Now, combine the labne with chopped chives and spread it over the tart.

Labne and chives spread over baked pastry. — creamy labne and chives added

Then, top with sweet corn, tomatoes, some salty feta and torn basil. I like to slice it with a pizza cutter into 16 pieces. Grab your plate and enjoy. Happy summer.

May you be surrounded by those you love most.

Labne Corn and Tomato Tart

Author: Lisa Keys
Total Time: 30 minutes
Yield: 16 appetizers 1x

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Description

Crispy puff pastry top with melty cheese, creamy labne and summer’s bounty.

Ingredients

Scale

1 (14 oz.) package frozen puff pastry, thawed

1 cup shredded cheese blend

1 egg beaten with 1 teaspoon water

¾ cup Karoun Dairies Original Labne

2 tablespoons chopped fresh chives

½ cup cooked sweet corn kernals

16 colorful grape/cherry tomatoes, sliced in half

¼ cup crumbled feta cheese

Fresh basil leaves

Instructions

Heat oven to 400F. Line a large baking sheet with parchment paper. Following package directions unfold puff pastry and lay on prepared baking sheet. You should have a 10-inch x 14-inch rectangle. Using a paring knife, score around the outer edge, about ½-inch, creating a crust. With the tines of a fork, poke the inner rectangle all over. Spread the shredded cheese evenly over the inner rectangle. Brush the crust edge lightly with egg wash. Bake 15 to 18 minutes or until puffed and golden brown. Let the pastry cool and deflate. In a small bowl, combine labne and chives; spread over baked pastry leaving crust edge free. Top with corn and tomatoes, cut-side-up. Sprinkle evenly with feta. Top with torn basil leaves. Cut into 16 slices and serve.