Mushroom Cheese Lavash Tart
- 2 sheets California Lavash
- 3 tbsp. olive oil
- 1 yellow onion, thinly sliced
- 1 clove garlic, finely minced
- 1½ tbsp. unsalted butter
- 2 tsp. molasses
- 1 cup soy chorizo*
- ¾ cup marinara sauce
- 1½ cups button mushrooms, sliced
- ¼ cup heavy cream (optional)
- 3/4 tsp. salt
- ¼ tsp. black pepper, freshly ground
- ½ (11 oz.) log goat cheese
- 1½ tsp. dried basil
- ½ tsp. garlic powder
- ¼ cup Parmesan cheese, freshly shredded
- 3 fresh sweet basil leaves, freshly snipped
- Preheat the oven to 375°F.
- Place a layer of Lavash in a non-stick, loose-bottomed, 9” round tart mold. Following the curve of the mold, crimp the Lavash against the edge.
- In the microwave, melt butter and molasses. Brush the Lavash with the butter mix using a silicone brush to act as an adhesive.
- Add another layer of Lavash to ensure the whole tart mold is covered, then trim the excess from the edges using kitchen shears.
- Place the tart pan on a baking sheet and bake for about 8 minutes until the Lavash is golden and hard like a cracker; that way the crust won't turn mushy when the filling is added. Remove from the oven.
- In a non-stick pan, heat about 1 tbsp. of oil.
- Add the thinly sliced onions and cook over medium-low heat for 10-15 minutes, stirring frequently to prevent the onion from burning, until the color is evenly golden brown.
- In a large non-stick pan, heat about 2 tbsp. of oil.
- Add the garlic. When the color is slightly golden, add the mushrooms and sauté them for 2 minutes.
- Add soy chorizo to the garlic mushroom mixture, separating it into chunks using a wooden spoon. Add the tomato sauce and bring to a boil, then lower the heat to medium-low.
- Cook for about 10 minutes until thickened. Season with salt and pepper. Finish with heavy cream (if desired) and adjust seasoning to taste.
- Fill the tart shell with the warm tomato soy chorizo filling, making sure the mixture rests evenly.
- In a small bowl, combine the garlic powder and dried basil. Roll and coat the log of goat cheese with the spices then cut the log into 6 slices.
- Top the tart with goat cheese and finish with a sprinkle of Parmesan cheese.
- Cover the edges of the tart with aluminum foil so it wouldn't burn and bake at 375°F for 10 minutes, and then broil for about 2-3 minutes to get a nice golden top.
- Remove from the oven and let rest for at least 10 minutes.
- Garnish with sweet basil. Serve warm or at room temperature with a green salad.
Makes: 6 servings
In this recipe:Lavash Garlic & Herb »