Serves 4-6
1 x 375g pack of ready-made, ready-rolled puff pastry
1 tbsp milk or 1 egg, beaten
Salt and freshly ground black pepper
2 large or 6 baby courgettes, trimmed and sliced at an angle, approx 5mm thick
50g parmesan, finely grated
1 tbsp thyme leaves
For the labneh
900g greek yoghurt
1 garlic clove, peeled and crushed
1 tsp salt
2 tsp cumin seeds
Pinch of chilli flakes
1 tbsp olive oil
Small handful of herbs, chopped
1 To make the labneh, beat all the ingredients together in a bowl. Line a sieve with some muslin or a large J-Cloth. Add the yoghurt mixture and tie the cloth with string. Hang on a tap over the sink overnight so the whey drips through, leaving the labneh.
Advertisement
2 Preheat the oven to 200C/Gas 6. Unroll the pastry onto a large baking tray. Take a sharp knife and score a border around the edge ofthe pastry, running 2.5cm parallel to the sides.
3 Spread 4 tbsp labneh (the rest will keep, covered, for up to 3 days in the fridge) over the middle of the pastry, taking it up to the scored border. Brush the border with a little milk or beaten egg, and season the labneh all over.
4 Arrange the courgette slices over the labneh, sprinkle with parmesan and scatter over some thyme leaves. Bake for 18-22 minutes. Serve hot or cold.
Extracted from Fermented by Charlotte Pike, published by Kyle Books. Buy from the Times Bookshop for £15.29 (RRP £16.99), free p&p, on 0845 2712134; timesbooks.co.uk