Ingredients

• 1/2 red onion, chopped
• 1 tablespoon vegetable oil
• 2 tablespoons pomegranate juice
• 2 tablespoons tomato paste
• 1 teaspoon harissa
• Pinch za'atar
• Pan-fried eggplant slices
• Pan-fried zucchini slices
• 2 tablespoons chopped fresh parsley
• 2/3 cup all-purpose flour, plus additional for rolling
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 stick (4 tablespoons) butter, at room temperature
• 2 tablespoons vegetable oil
• Ice water
• 1/2 cup Greek yogurt
• 1/2 cup sour cream
• 1/4 cup goat cheese
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped parsley
• 1 clove garlic, chopped
• 1 teaspoon grated lemon zest
• Olive oil, for drizzling
• Salt and pepper
• Za'atar

Instructions

1. Special equipment: a 4-inch round cutter
2. For the filling: Cook the red onions in the oil over low heat until softened, about 5 minutes. Stir in the pomegranate juice, tomato paste, harissa and za'atar. Remove from the heat and set aside.
3. For the crust: Stir together the flour, cumin, garlic powder and salt in a large bowl. Then, using a pastry cutter or two knives, cut in the butter until you have a coarse meal with some pea-size butter lumps. Drizzle in the oil and a few drops of ice water and continue stirring together with a fork until a dough just comes together. Gather into a ball, flatten into a disk, and then wrap and refrigerate for 1 hour.
4. Preheat the oven to 400 degrees F.
5. Roll the dough out thinly on a lightly floured surface. With a 4-inch cutter, cut out 8 rounds.
6. On 4 of the rounds, layer on some of the onion mixture, some eggplant and zucchini slices, and a sprinkling of parsley, leaving an empty border. Cover with the remaining 4 pastry rounds and pinch the edges shut. Transfer the tartlets to a baking sheet.
7. Bake until lightly golden all over, about 20 minutes.
8. For the labneh: Meanwhile, stir together the yogurt, sour cream, goat cheese, mint, parsley, garlic, lemon zest, a drizzle of olive oil, and salt, pepper and za'atar to taste.
9. Serve the tartlets with a dollop of labneh on the side.