Savory Vegan White Bean Tart

MellyLou's Note:

This savory vegan tart is a rich and seemingly decadent recipe, that certainly has room for interpretation and flexibility. Yes, it takes a bit of preparation, but it is well worth it! A good substitute for quiche and a great offering as an appetizer for a dinner party, or an entree complimented by a light vegetable dish.

• Total Time: 1 hrs 25 mins
• Prep Time: 45 mins
• Cook Time: 40 mins

Ingredients:

Serves: 6-8

Yield: 8.0 slices

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ¼ cup Earth Balance shortening
• ¼ cup Earth Balance whipped spread
• 2 -4 tablespoons ice water
• 1 reg. sized russet potato
• 6 tablespoons olive oil
• 3 large shallots
• 8 ounces button mushrooms
• 1 ½ teaspoons sea salt
• 2 tablespoons dry white wine
• 1 tablespoon apple juice
• 3 large garlic cloves
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 (15 ounce) can white cannellini beans
• 1 ½ tablespoons tahini
• 1 teaspoon Agave or 1 teaspoon maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon flour
• 3 tablespoons warm water
• paprika (to garnish)

Directions:

1. Preheat oven to 400 degrees.
2. To make the crust put all dry ingredients in a bowl or food processor, mix thoroughly, then add chilled shortening and Earth Balance. Either process or cut fat into dry mixture until pea-sized, then add 2-4 tablespoons ice water until mixture is a solid lump of dough (somewhere between not sticky, not dry but perfectly moldable). Flour a board, roll out dough so that it can cover a 10 inch tart pan. Gently fold in half and place dough in the refrigerator for at least 1/2-1 hour.
3. Peel and cut the potato very thinly, placing in ice water and set aside.
4. Cut mushrooms and shallots thinly. In a warm wide bottomed pan, heat 3 tablespoons olive oil and add 1 teaspoons sea salt, mushrooms and shallots. Allow the mixture to caramelize on medium-low heat for approximately 10 minutes. Add apple juice and white wine, saute until the mixture is dry, scraping browned remnants into the mixture. Set aside.
5. In a small pan, place 3 tablespoons of olive, with thyme, basil and garlic cloves sliced lengthwise. Allow to saute for 3-4 minutes until aromatic and garlic is golden. ***You can substitute fresh herbs: 10 leaves, basil, 2 sprigs thyme (de-twigged!).
6. Put 1 tablespoons flour first into a small mixing bowl and add 3 tablespoons warm water slowly, mix until there are no lumps. In the processor add rinsed white beans, tahini, maple/agave, garlic herb oil mixture, vinegar, flour mixture, 1/2 teaspoons salt and lemon juice and process until it is a fine thoroughly acquired paste. Then add chilled potatoes and process until pieces are about pea-sized.
7. Add bean mixture to mushroom mixture and mix thoroughly.
8. Take the dough, oil tart pan and gently form into crust. Pour in filling, smooth with the back of a spoon and dust with paprika. Bake 40-50 minutes, or until crust and filling are golden on the edges.
9. This dish is best served luke-warm, or chilled! Enjoy!