1. Preheat oven to 200 °C.
2. Place the puff pastry sheet on a baking tray lined with parchment paper.
3. Score a 1 cm border around the edges without cutting through to create a crust.
4. Brush with egg yolks bake for 15–18 minutes, or until golden and puffed.
5. Crush the center and Let it cool slightly.
6. For the labneh, in a bowl Mix labneh with lemon juice, garlic, salt, mint, chili flakes, salt and pepper until smooth and creamy.
7. To assemble, Spread the labneh mixture evenly over the cooled puff pastry base.
8. Top with arugula, chopped pistachios, pommegranate, and onion slices.
9. Drizzle with olive oil and serve.
