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Savory Vegan White Bean Tart: A Culinary Masterpiece

The first time I tasted a savory tart like this, it was during a small food festival in the heart of Tuscany. The crisp, golden crust, the earthy aroma of mushrooms, and the creamy, almost decadent filling—it was a revelation. It completely redefined my understanding of vegetarian cuisine. Now, years later, recreating that memory in my own kitchen has become a joyous tradition, one I’m excited to share with you.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 40-50 minutes
Total Time: 1 hour 35 minutes
Servings: 6-8
Yield: 1 (10-inch) tart
Dietary Type: Vegan

Ingredients

For the Crust:

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

For the Filling:

1 regular-sized russet potato
6 tablespoons olive oil, divided
3 large shallots, thinly sliced
8 ounces button mushrooms, thinly sliced
1 1/2 teaspoons sea salt, divided
2 tablespoons dry white wine
1 tablespoon apple juice
3 large garlic cloves, sliced lengthwise
1 teaspoon dried thyme (or 2 sprigs fresh, de-twigged)
1 teaspoon dried basil (or 10 fresh basil leaves)
1 (15 ounce) can white cannellini beans, rinsed and drained
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 all-purpose flour
3 tablespoons warm water
Paprika, for garnish

Equipment Needed

10-inch tart pan
Mixing bowl or food processor
Rolling pin
Large skillet or pan
Small saucepan
Blender or food processor
Small mixing bowl

Instructions

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Prepare the crust: In a large mixing bowl, or the bowl of a food processor, combine the flour and salt. Mix thoroughly. Add the chilled shortening and Earth Balance whipped spread. Either pulse in the food processor, or use a pastry cutter to cut the fat into the dry mixture until it resembles coarse crumbs – about pea-sized.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together and forms a solid lump. Be careful not to overwork the dough. The consistency should be moldable, not too sticky, and not too dry.
Lightly flour a clean work surface. Roll out the dough to a circle large enough to fit a 10-inch tart pan. Gently fold the dough in half (or quarters, if easier) and transfer it to the tart pan. Unfold the dough and press it gently into the bottom and up the sides of the pan. Trim any excess dough from the edges.
Place the prepared tart crust in the refrigerator to chill for at least 30 minutes, or up to an hour. This will help prevent shrinkage during baking.
Prepare the potatoes: Peel the russet potato and slice it very thinly (a mandoline slicer works well for this). Place the sliced potatoes in a bowl of ice water to prevent browning and remove excess starch. Set aside.
Cook the shallots and mushrooms: Thinly slice the shallots and mushrooms. In a large, wide-bottomed skillet or pan, heat 3 tablespoons of olive oil over medium-low heat. Add the sliced shallots, mushrooms, and 1 teaspoon of sea salt. Allow the mixture to caramelize slowly, stirring occasionally, for approximately 10 minutes, or until the vegetables are softened and have developed a rich brown color.
Deglaze the pan: Add the apple juice and white wine to the mushroom mixture. Saute for a few minutes, scraping up any browned bits from the bottom of the pan to incorporate into the sauce. Continue cooking until the liquid has evaporated and the mixture is mostly dry. Set aside.
Infuse the oil: In a small saucepan, combine the remaining 3 tablespoons of olive oil, thyme, basil, and sliced garlic cloves. Saute over low heat for 3-4 minutes, until the garlic is golden and aromatic, being careful not to burn the garlic. If using fresh herbs, add them towards the end of the cooking time to preserve their flavor.
Prepare the bean mixture: In a small mixing bowl, whisk the flour with the warm water until smooth and there are no lumps. Set aside.
In a blender or food processor, combine the rinsed and drained white cannellini beans, tahini, Agave (or maple syrup), garlic herb oil mixture (strain out and discard the garlic and herb solids), apple cider vinegar, flour mixture, the remaining 1/2 teaspoon of sea salt, and lemon juice. Process until the mixture is a very smooth and creamy paste.
Add the chilled and drained potato slices to the bean mixture in the processor. Pulse until the potatoes are coarsely chopped – about pea-sized. This will add texture to the tart filling.
Combine the fillings: Transfer the bean mixture to the skillet containing the caramelized mushroom mixture. Mix thoroughly until everything is evenly combined.
Assemble the tart: Remove the chilled tart crust from the refrigerator. Brush the inside of the crust with a little olive oil to help prevent it from becoming soggy. Pour the filling into the prepared tart crust and spread it evenly with the back of a spoon or spatula.
Bake the tart: Dust the top of the filling lightly with paprika for color. Bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is set and golden around the edges.
Cool and serve: Allow the tart to cool slightly before slicing and serving. This dish is best served lukewarm or chilled.

Expert Tips & Tricks

Blind Baking: For an extra-crisp crust, you can blind bake the crust before adding the filling. To do this, line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper and bake for another 5-10 minutes, or until lightly golden. Then proceed with adding the filling.
Herb Infusion: Don’t discard the strained garlic and herbs from the oil infusion! They can be chopped finely and added to other dishes, like pasta or roasted vegetables, for extra flavor.
Potato Thickness: The potato slices should be very thin. If they are too thick, they won’t cook through properly during baking.
Even Slices: Use a sharp, serrated knife for clean slices.
Crust Variations: If you’re short on time, use a store-bought vegan pie crust. Gluten-free crusts also work well.
Nut-Free: For a nut-free version, substitute the tahini with sunflower seed butter.

Serving & Storage Suggestions

This savory vegan white bean tart makes a wonderful appetizer, side dish, or light meal. It pairs well with a simple green salad or roasted vegetables. For a heartier meal, serve it with a side of lentil soup.

Serving: Serve slightly warm or at room temperature. A dollop of vegan sour cream or a sprinkle of fresh herbs can be added as a garnish.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly upon refrigeration. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. The tart can also be frozen for longer storage. Wrap tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before reheating.

Nutritional Information

(Estimated per serving, based on 8 servings)

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	22g	34%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	850mg	35%
Total Carbohydrate	52g	17%
Dietary Fiber	8g	32%
Sugars	2g	N/A
Protein	14g	28%

Variations & Substitutions

Gluten-Free Crust: Use a gluten-free all-purpose flour blend to make a gluten-free crust.
Different Beans: Try using Great Northern beans or chickpeas instead of cannellini beans.
Vegetable Variations: Add other vegetables to the filling, such as spinach, kale, zucchini, or roasted red peppers.
Spice It Up: Add a pinch of red pepper flakes to the filling for a little heat.
Herb Variations: Experiment with different herbs, such as rosemary, oregano, or marjoram.
Different Oils: Walnut or avocado oil can add a unique flavor instead of olive oil.

FAQs (Frequently Asked Questions)

Q: Can I make the crust ahead of time?
A: Yes, you can make the crust up to 2 days in advance. Store it tightly wrapped in plastic wrap in the refrigerator.

Q: Can I freeze the tart?
A: Yes, the tart can be frozen before or after baking. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before reheating.

Q: What if I don’t have Earth Balance shortening or whipped spread?
A: You can substitute with other vegan butter alternatives or solid coconut oil, chilled.

Q: Can I use fresh herbs instead of dried herbs?
A: Yes, fresh herbs are a great substitute. Use about 1 tablespoon of chopped fresh herbs for every teaspoon of dried herbs.

Q: How do I know when the tart is done baking?
A: The crust should be golden brown, and the filling should be set around the edges and slightly jiggly in the center. A toothpick inserted into the center should come out mostly clean.

Final Thoughts

This Savory Vegan White Bean Tart is more than just a recipe; it’s an invitation to explore the vibrant and satisfying world of vegan cuisine. Don’t be afraid to experiment with different vegetables, herbs, and spices to create your own unique version. I encourage you to try this recipe, share it with your loved ones, and let me know what you think! Pair it with a crisp white wine or a refreshing herbal tea for a truly unforgettable dining experience. Happy baking!

Savory Vegan White Bean Tart Recipe