Prep Time 20 Min
Cook Time 25 Min
Servings4 servings People
Calories350 kcal
I’ve made this savory labneh tart a few times in my kitchen, usually when I want something quick for breakfast or a light evening meal. It’s one of those dishes that feels a bit special without much effort, and it works well with what I have on hand most days. The base is a simple batter that comes together in a bowl—no rolling out dough or anything fussy. I spread it in my tart pan, bake it partially, then add the labneh filling. The first time I tried it, I put too much batter in the center and it took longer to bake evenly, so now I make sure to smooth it out properly. Labneh gives it a creamy, tangy layer that’s nice on its own or with some fresh veggies on the side. In my family, we eat it warm from the oven, sometimes with a bit of olive oil drizzled over. If you’re using store-bought puff pastry for a variation, it crisps up nicely and adds a different texture—I’ve done that when I’m short on time. Overall, it’s straightforward and forgiving, especially if you’re feeding a small group.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 2 eggs
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 1 cup labneh (for the filling)
Instructions
- Mix the flour, salt, sugar, baking powder, eggs, yogurt, and oil together in a bowl until just combined. Don’t overmix; it should be a thick batter.
- Spread the batter evenly into a greased 9-inch tart pan or pie dish.
- Preheat your oven to 350°F and bake the base for about 10 minutes, until the edges start to set but it’s still soft in the middle.
- Take it out and let it cool for 5 minutes. Spread the labneh evenly over the top.
- Bake again for 15 minutes, until the top is set and the edges are golden brown.
- Let it cool slightly before slicing. For a thyme version, skip the batter and use a sheet of puff pastry in the pan. Mix the labneh with 1 tablespoon milk, 3 tablespoons grated Parmesan, 1 tablespoon dried thyme, and 1/4 teaspoon black pepper, then spread it on the pastry and bake at 400°F for 20-25 minutes.
Why You’ll Love This Recipe
- It comes together fast with everyday ingredients, no special equipment needed.
- The labneh adds a creamy contrast to the slightly crisp base, balancing tang and subtle sweetness.
- Serves easily for a family brunch or as leftovers for lunch the next day.
Chef’s Tips for Perfection
- Grease your pan well to avoid sticking; I’ve had the base tear when I skipped this step once.
- Keep an eye on the second bake—ovens vary, so check at 12 minutes to prevent over-browning.
- If you want more flavor, stir a bit of chopped herbs into the labneh before spreading.
Storage and Reheating
Keep leftovers covered in the fridge for up to 2 days. Reheat slices in the oven at 300°F for 10 minutes to crisp up the base again; microwaving makes it soggy.
Nutritional Notes
Each serving has about 350 calories, with a good amount of protein from the yogurt and labneh. Carbs come mostly from the flour, and it’s got some fats from the oil.
(Easy Savory Labneh Tart Recipe)
