Savory Vegan White Bean Tart |
|
 |
Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 2 |
|
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. 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!
|
|