Savory Vegan White Bean Tart

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.

• Ready In: 1 hr 25 mins
• Serves: 6-8
• Yields: 8 slices

Ingredients

• 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) can  white 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)

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!