Directions

Tart crust|

1. Preheat oven to 180 °C (350°F)

2. Grease a ‘loose base’ tart pan (approx. 28 x 18 cm) with butter or coconut oil. Set aside.

3.  In a large bowl whisk the almond flour and salt.

4. Make a well in the centre then add the egg and melted butter or coconut oil.

5. Stir with a spatula to form a ball of dough.

6. Almond flour is very short and will not behave like traditional baking flour. Do not attempt to roll it, instead, use your fingertips to evenly press the dough into the bottom of the pan, then up the sides. If the crust seems a bit thinner in certain areas, simply take some dough from the thicker areas and press it where needed. Make sure the dough is pressed well without cracks and joins.

7. Use a fork to poke holes in the bottom of the crust

8.  Bake for 10-12 minutes. The crust should be a very light golden brown. The base may have swollen while it cooks. It will flatten as it cools.

9. Allow the crust to cool completely before filling.

Yogurt cheese filling

1. Combine the dripped yogurt cheese, herbs, salt and pepper in a bowl then stir thoroughly to incorporate. Set aside in the fridge until the crust and asparagus are cool.

Roast asparagus

1. Lay the asparagus on a large baking tray.

2. Drizzle with oil then add the crushed garlic and salt then toss to coat

3. Bake at 180 °C (350°F) for 10-15 minutes depending on the thickness of the asparagus spears or until the asparagus is easily pierced through with a fork.

4. Allow the asparagus to cool completely before assembling the tart.

5. Spread the cheese filling into the tart case then top with the roasted asparagus. Pour the pan juice and roasted garlic on top.

6. Sprinkle with the lemon zest and a little extra chopped dill.

7. Serve chilled.

8. Slice with a serrated knife.

9. Keep refrigerated. Asparagus and labneh tart will last for up to 1 week.
   
   If you made this tart, be sure to leave us a comment, or tag a photo using #luvelelife on Instagram.