Prep 45 mins
Cook 40 mins
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.
- 1 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 cup Earth Balance shortening
- 1⁄4 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 1⁄2 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) canwhite cannellini beans
- 1 1⁄2 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)
- Preheat oven to 400 degrees.
- 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.
- Peel and cut the potato very thinly, placing in ice water and set aside.
- 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.
- 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!).
- 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.
- Add bean mixture to mushroom mixture and mix thoroughly.
- 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.
- This dish is best served luke-warm, or chilled! Enjoy!