Directions

1. Preheat the oven to 375°F.
2. 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.
3. In the microwave, melt butter and molasses. Brush the Lavash with the butter mix using a silicone brush to act as an adhesive.
4. Add another layer of Lavash to ensure the whole tart mold is covered, then trim the excess from the edges using kitchen shears.
5. 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.
6. In a non-stick pan, heat about 1 tbsp. of oil.
7. 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.
8. In a large non-stick pan, heat about 2 tbsp. of oil.
9. Add the garlic. When the color is slightly golden, add the mushrooms and sauté them for 2 minutes.
10. 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.
11. Cook for about 10 minutes until thickened. Season with salt and pepper. Finish with heavy cream (if desired) and adjust seasoning to taste.
12. Fill the tart shell with the warm tomato soy chorizo filling, making sure the mixture rests evenly.
13. 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.
14. Top the tart with goat cheese and finish with a sprinkle of Parmesan cheese.
15. 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.
16. Remove from the oven and let rest for at least 10 minutes.
17. Garnish with sweet basil. Serve warm or at room temperature with a green salad.