Spiced carrot & labne tart
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
- Preheat oven to 180°C. Line a large rectangle baking tray with baking paper. Set aside.
- 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.
- 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.
- Fold pastry edges inwards and brush with milk before baking for 25 minutes in the oven, or until pastry is golden brown.
- 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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