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."
photo by MellyLou photo by MellyLou
photo by MellyLou
photo by MellyLou photo by MellyLou
Ready In:
1hr 25mins
8 slices




  • 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!

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A vegan who loves non-vegan tasting vegan food! I search high and low for recipes that taste great, with ingredients that are low in sugar, fat and cholestoral. I'm vegan not just for health and animal rights, but for the health of our entire planet (a.k.a. sustainability). I'm an Art Center College of Design graduate (Environmental Design) and currently I make recycled stylish bags: . <img src="">
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