Labneh Tart with Honey-Cranberry Topping Recipe - Vegetarian Times

Labneh Tart with Honey-Cranberry Topping

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Labneh, or yogurt cheese, is a Middle Eastern strained plain yogurt. Make your own by draining plain Greek yogurt in a strainer placed over a bowl for several hours.

  • 10Servings

Ingredients

  • 1/4 cup plus 1 tsp. melted coconut oil, divided
  • 11/4 cups rolled oats
  • 11/4 cups unsweetened coconut
  • 1/4 cup gluten-free oat flour, sifted
  • 1/4 cup brown rice flour
  • 1/4 tsp. sea salt
  • 5 Tbs. maple syrup
  • 2 tsp. vanilla extract
  • 1/2 cup fresh or frozen cranberries
  • 8 Tbs. honey, divided
  • 11/2 cups labneh
  • 1 vanilla bean

Preparation

1 | Preheat oven to 375°F. Brush 9-inch springform pan with 1 tsp. oil. Set aside.

2 | Blend oats, coconut, oat flour, rice flour, and salt in food processor until coarsely ground, and transfer to bowl. Stir in remaining 1/4 cup oil, syrup, and vanilla.

3 | Press crust into bottom of prepared pan. (Do not press up sides.) Bake 25 minutes, or until edges begin to brown.

4 | Meanwhile, bring cranberries and 6 Tbs. honey to a simmer in medium saucepan. Reduce heat to medium, and cook 3 minutes, or until cranberries burst, stirring occasionally. Transfer to bowl, and set aside.

5 | Place labneh in bowl. Scrape in seeds from vanilla bean, then whisk in remaining 2 Tbs. honey. Spread labneh mixture over baked crust, and drizzle with cranberry mixture. Serve warm or chilled.

Nutrition Information

  • Calories: 355
  • Carbohydrate Content: 37 g
  • Cholesterol Content: 24 mg
  • Fat Content: 19 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Saturated Fat Content: 15 g
  • Sodium Content: 54 mg
  • Sugar Content: 22 g