Mushroom Cheese Tart (Savory Tart Recipe)
Making savory tarts is pretty simple. All you need is a crust, a filling and usually a cheese topping. I pair these tarts with a green salad, which make a healthful, tasty, light meal.
I prepared a vegetarian tart with California Lavash pizza lavash as the pie crust. I put together two layers of lavash for sturdiness. The filling is a combination of caramelized onions, sautéed mushrooms, marinara sauce and soy chorizo. I garnished the tart with goat cheese topping and shredded Parmesan.
I've really enjoyed cooking with California Lavash breads; check back again tomorrow and see another new recipe using the delicious soft flatbread! And don't forget to enter our giveaway this week. Just click the "like" button below and you’re entered in the contest! At the end of the week, we’ll pick three winners at random who will win two bags of whole wheat, original, spinach and pizza lavash. You’ll l♥ve it!
Yields: 6 servings2 sheets pizza lavash bread
3 tablespoons olive oil
1 yellow onion, thinly sliced
1 clove garlic, finely minced
1-½ tablespoons unsalted butter
2 teaspoons molasses
1 cup soy chorizo
3/4 cup marinara sauce, store-bought
1-½ cups button mushrooms, sliced
¼ cup heavy cream (optional)
3/4 teaspoon salt
¼ teaspoon black pepper, freshly ground
½ (11-ounce) log goat cheese
1-½ teaspoons dried basil
½ teaspoon garlic powder
¼ cup Parmesan cheese, freshly shredded
3 fresh sweet basil leaves, freshly snipped
Preheat the oven to 375°F.
For the savory tart crust:
Place a layer of pizza lavash in a non-stick, round, loose-bottomed, (9-inch) tart mold. Following the curve of the mold, crimp the dough against the edge.
In the microwave, melt butter and molasses. Brush the bread with the butter mix using a silicone brush; this will act as an adhesive. Add another layer of lavash to ensure the whole tart mold is covered. 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 bread is golden and hard like a cracker; that way the crust won't turn mushy when the filling is added. Remove from the oven.
Note: Check out tomorrow's recipe and see what I made with the lavash remnants.
How to caramelize onions: Heat about 1 tablespoon of oil in a non-stick pan. Add the thinly sliced onions. Cook over medium-low heat for about 10-15 minutes, stirring frequently to prevent the onion from burning, until the color is evenly golden brown.
Making the base of the tart:
In a large, non-stick pan, heat about 2 tablespoons of oil. Add the garlic. When the color is slightly golden, add the mushrooms and sauté them for 2 minutes. Add the soy chorizo. Separate it using a wooden spoon. Add the tomato sauce. 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 used). Adjust seasoning.
Fill the tart shell with the warm tomato soy chorizo filling. Even out the mixture.
In a small bowl, combine the garlic powder and dried basil. Roll and coat the log of goat cheese with the spices. Cut the log into 6 slices.
Top the savory tart with goat cheese. Finish with a sprinkle of Parmesan cheese. 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 allow to rest for at least 10 minutes.
Garnish with sweet basil.
Serve warm or at room temperature with a green salad.
I used pizza lavash bread; it's also known as lahvash and cracker bread. It's a huge time saver for making a savory tart crust.
I made a mistake; while it was under the broiler, I should have covered the edges of the tart with aluminum foil so it wouldn't look burnt. The bottom of the tart was fine.
The vegetarian chorizo (click on the link for the recipe) has a similar texture to ground beef. You can also find it ready-made at Trader Joe's. My husband Lulu is a vegetarian but if you're a carnivore like me, you can always use the real thing.September 28, 2011.