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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)

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Easy Savory Labneh Tart Recipe – Ready in Under 45 Minutes

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I’ve made this savory labneh tart a few times in my kitchen, usually when I want something quick for breakfast