ARTICHOKE, GARLIC AND LABNEH TART
Prep time 15 mins Cooking time 25 mins Serves 8-10
100g butter (plus extra for greasing), melted 16 sheets phyllo pastry 30g fresh lemon thyme, plus extra to garnish 1 tsp olive oil 4 medium shallots, sliced 4 cloves garlic, crushed 2 tbsp lemon zest 300g marinated artichokes 100g labneh cheese, in balls FOR THE FILLING 2 eggs 180ml milk 90ml cream 1 Preheat the oven to 190°C. Grease a tart tin with butter. 2 Lay a sheet of phyllo pastry on a flat surface and brush liberally with butter, then top with a sprinkling of thyme. 3 Lay another sheet of phyllo on top and repeat until you create a stack of eight pastry sheets. Trim the edges to form a square that is slightly bigger than the tin. 4 Similarly create another stack of 8 pastry sheets. 5 Lay the first stack in the tart tin so the corners come over the edge, then lay the second stack diagonally on top, forming a rough star shape. 6 Heat olive oil in a pan and cook shallots and garlic until soft and translucent. Spread the mix over the phyllo stacks. Sprinkle with lemon zest and artichokes. 7 To make the filling, whisk together the eggs, milk and cream. Carefully pour into the pastry case. 8 Bake for 20 minutes or until the filling is set. 9 Remove from the oven and place the labneh between the artichokes while the tart is still hot. Garnish with more thyme and serve.