Labne Corn and Tomato Tart Is The Best of Summer

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

1. Labne is a spreadable kefir cheese made from cows’ milk.
2. Puff pastry (homemade or store-bought) made with all-butter is best.
3. Fresh shred a block cheese like cheddar, provolone, Monterey Jack
4. Egg wash gives pastry the perfect golden color.
5. Fresh chives are aromatic. You made substitute green onion tops.
6. Fresh corn off the cob is best, but frozen or canned may be used.
7. Grape/cherry tomatoes in a variety of colors.
8. Feta cheese in block form is easy to crumble and just tastes better.
9. 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 prefer 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 shredded cheese and brush the crust edge with egg wash.

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 labne with chopped chives and spread it over the tart.

Then, top with sweet corn, tomatoes, salty feta and torn basil. 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.

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You can also check out my other appetizer recipe entry featuring Gopi Paneer here: Paneer, Proscuitto & Asparagus Tapas and Grilled Paneer Fruit Skewers

and my main dish entry featuring Karoun Dairies Labne here: Marinated Grilled Chicken Salad 2 Ways