Savory Vegan Bean Tart

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

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 wine
• 1 tablespoon apple juice
• 3 large garlic cloves
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 (15 ounce) can 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)

Recipe

• 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 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 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!