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Spiced carrot & labne tart
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Spiced carrot & labne tart

25 minutes (15 minutes plus 30 minutes pastry chilling time)
Serves 4 (as a side)

Tart filling:

  • 4 large carrots, grated
  • 2 cloves garlic, crushed
  • 4 eggs, lightly beaten
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 cup labne (also known as Yoghurt Cheese)
  • 1 tablespoon reduced fat milk
  • 2 tablespoons coriander, to serve
  • 2 tablespoons walnuts, to serve
  1. Preheat oven to 180°C. Line a large rectangle baking tray with baking paper. Set aside.
  2. Once the pastry is chilled, roll out the pastry until 1cm thick on a lightly floured surface. Place the rolled pastry onto the prepared baking tray.
  3. To make tart filling, combine carrots, egg, coriander, cumin and pepper in a large bowl and stir to combine. Spread over the tart base. Spoon over the labne.
  4. Fold pastry edges inwards and brush with milk before baking for 25 minutes in the oven, or until pastry is golden brown.
  5. Top with coriander and walnuts before serving.

Tips:
  • Freeze the 2 leftover portions of Spiced Carrot and Labne tart for a ready to go side dish or use leftover portions as a side with lunch the next day.
  • Another word for Labne is ‘strained yoghurt’. An easy way to make Labne is to use Greek yoghurt and strain it overnight through a clean chux cloth or cheese cloth wound up in a ball.  

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