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Summer tomato tart.

Labne Corn and Tomato Tart

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


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



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

1 cup shredded cheese blend

1 egg beaten with 1 teaspoon water

3/4 cup Karoun Dairies Original Labne

2 tablespoons chopped fresh chives

1/2 cup cooked sweet corn kernals

16 colorful grape/cherry tomatoes, sliced in half

1/4 cup crumbled feta cheese

Fresh basil leaves


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. 


For shredded cheese I used provolone and cheddar, but any melting cheese will work fine.

I used fresh corn from the cob, but frozen corn, thawed can be used, too.

I usually buy feta in a block form and crumble myself.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: appetizers
  • Method: oven
  • Cuisine: Mediterranean