Tomato, Roast Red Pepper and Labneh Tart

Tue, 26 May 2026

Tomato, Roast Red Pepper and Labneh Tart

Equipment

• parchment paper
• baking tray

Ingredients

• 275 g ready-to-roll puff pastry
• Handful of fresh herbs from the garden basil, parsley, thyme, rosemary, dill chives
• 150 g Labneh or Goats Cheese
• 250 g jar roast mixed peppers
• 3 medium onions
• 60 g butter
• 30 mls oil
• Springs of thyme
• 1 courgette grated strained to remove the water
• 150 g basil pesto
• 3 beef tomatoes and 12-16 cherry tomatoes varying sizes
• 1 egg
• Drizzle of honey

Basil Pesto

• 1 basil plant
• 50 g sunflower seeds
• 2 tbsp nutritional yeast
• 2 tbsp grated plant-based cheese
• ½ clove of garlic
• Sea salt
• 75 ml olive oil

Instructions

Make the basil pesto or buy it. To make the pesto blitz the seeds and garlic together, add in the basil pesto and blitz again. Pour in the oil, cheese, nutritional yeast and seasoning. Blitz until it is a thick consistency.

Peel and slice the onions into thin slices. Melt the butter and oil over medium heat. Add in the onions and the thyme and allow them to cook slowly for about 25 minutes until golden and soft and caramelised. When cooled, allow to cool a little, transfer to a chopping board and finely slice.

Grate the courgette and strain the water out. Combine the pesto and the courgette.

Open the jar of peppers, and drain (if in oil, save for a salad dressing, if in brine be sure to rinse them off)

Slice up the tomatoes, the big ones into thick round slices and the cherry tomatoes in half.

To assemble: Place a parchment paper sheet on the oven tray's bottom. Roll out the pastry into a round shape of a rectangle. Cut an indent about 2cm all around the edge.

Crack an egg into a bowl and whisk with a fork. Dry and finely shred the herbs.

Spread the courgette and basil pesto mix on the bottom of the pastry. Spoon the onions in the centre and spread out a little, but not all the way to the edge. Keep them inside the pesto and courgette mix.

Lay the tomatoes on top, in the centre, in a circular pattern. Fold up the edges of the pastry and pinch along the edges to create a rustic wave pattern. Paint with the egg wash and sprinkle the herbs on top.

Bake at 180c for 40 minutes until golden and crispy. Drizzle with a tiny bit of local honey. Serve in the centre of the table with a big green salad.

Little Olive & Lemon Labneh

This is summer grazing at its absolute best. Creamy, tangy labneh studded with salty olives and bright lemon — little parcels of joy that look as good as they taste. Make them the night before, dress them beautifully, and watch them disappear.

Serves 8 as a starter

You’ll need:

• 1kg plain thick Greek yoghurt
• 80g finely chopped pitted green Sicilian olives
• 2½ tsp finely grated lemon rind
• ¼ tsp table salt

To serve:

Extra virgin olive oil, fried sage leaves, caperberries, shredded lemon rind, and something good and crusty — baguette, flatbread or crackers

Here’s how:

Cut 8 squares of fine muslin, roughly 20cm each.

Mix the yoghurt, olives, lemon rind and salt together until really well combined. Spoon about 125g of the mixture into the centre of each muslin square. Gather the edges up, twist, and tie firmly with kitchen string — you want them snug and secure.

Sit them in a sieve or colander set over a deep bowl — the liquid needs room to drip without the labneh sitting in it. Into the fridge for 24 hours, or longer if you want them firmer.

When you’re ready to serve, unwrap each parcel carefully and arrange on a platter. Drizzle generously with olive oil, scatter over the sage leaves, caperberries and lemon rind, and serve alongside your bread of choice.

The wait is absolutely worth it.