Indulge in a Healthy, Hearty Vegan White Bean Tart
In a world where plant-based diets have become increasingly popular, it’s important to have recipes that will satisfy both vegans and non-vegans alike. That’s where my savory vegan white bean tart recipe comes in. It’s a dish that will leave you astonished by how delicious vegan food can be.
The combination of cannellini beans, garlic, and thyme results in a rich, creamy flavor that is complemented by the tartness of the lemon juice and apple cider vinegar. The addition of button mushrooms and shallots add a depth of flavor that will make your taste buds sing.
But what sets this recipe apart is the white bean pesto tart filling that boasts a savory flavor with just the right amount of sweetness from the maple syrup. This dish is perfect for any occasion – whether it’s a family dinner or a dinner party with friends.
If you’re looking to impress your guests with a delicious vegan dish, this savory white bean tart recipe is an excellent choice. You won’t be compromising on taste or quality – it ticks all the boxes!
Why You’ll Love This Recipe
This savory Vegan White Bean Tart is an absolute delight for anyone looking to enjoy a delicious and hearty meal without compromising their dietary needs. Not only is it light on the stomach, but it is also packed with wholesome ingredients that your body will thank you for.
One of the most amazing things about this recipe is the depth of flavor it offers. From the earthy thyme and basil to the subtle sweetness from maple syrup and apple cider vinegar, you will find yourself savoring each bite. Furthermore, the dish’s paprika notes give it a rich undertone that makes this dish even more irresistible.
But what really sets this dish apart is its versatility. Whether you’re serving it up as a main course, offering it up as a side dish or pairing it with a salad, this recipe will shine. It’s perfect for quick weeknight meals or to impress your guests at a dinner party. You can also customize the recipe by experimenting with different add-ons, such as diced carrots or butternut squash for added sweetness.
Additionally, this Vegan White Bean Tart recipe comes together with ease thanks to the puff pastry-based crust which takes all of the hard work out of the equation. And did we mention how lovely it looks? This tart’s rustic appearance is absolutely captivating and makes for perfect Instagram content.
In summary, whether you’re vegan or just looking to mix things up with a new healthy recipe, you’re sure to fall in love with our Savory Vegan White Bean Tart recipe. It’s flavorful, versatile, easy to make and perfect for any occasion!
Ingredient List
Here is a list of all the ingredients you will need for this savory vegan white bean tart recipe:
For the white bean puree:
- 1 can (15 oz) of cannellini beans, rinsed and drained
- 2 tbsp of lemon juice
- 2 garlic cloves, minced
- 2 tbsp of tahini
- 1 tbsp of apple cider vinegar
- ½ tsp of smoked paprika
- ¼ tsp of sea salt
- 2 tbsp of chopped fresh basil
- ½ tsp of chopped fresh thyme
For the pesto:
- 6 button mushrooms
- 2 shallots, quartered
- 1 Russet potato, peeled and diced
- 1 tbsp olive oil
- ½ cup dry white wine
- 2 cups packed fresh basil leaves
- â…“ cup tahini
- 2 cloves garlic, minced
- Juice of half a lemon
- 3 tbsp nutritional yeast (optional)
- Salt and pepper to taste
For the tart:
- 1 sheet puff pastry, thawed
- White bean pesto
- White bean puree
- Savory borlotti beans
- Vegetable toppings (butternut squash, asparagus, brussels sprouts)
You will also need some all-purpose flour for rolling out the puff pastry and approximately 4 cups of warm water for soaking the cannellini beans. For the white bean pesto recipe, you will need earth balance buttery spread or any vegan margarine alternative.
Make sure to have all these ingredients ready before starting with the recipe!
The Recipe How-To
Now that we have all the ingredients ready, let’s start making the Savory Vegan White Bean Tart.
Step 1: Make the White Bean Puree
First, let’s make the white bean puree for the base of our tart. Drain the cannellini beans and transfer them to a food processor. Add in 2 garlic cloves, 1/4 cup olive oil, 1 tbsp fresh lemon juice, 1 tsp sea salt, and 1/4 tsp paprika. Blitz until smooth, and voila — your white bean puree is done.
Step 2: Prepare the Tart
Preheat your oven to 375°F (190°C). Lightly dust a work surface with all-purpose flour, and roll out puff pastry. Roll it out thinly into a rectangle about 10×14 inches. Transfer the pastry onto a lined baking sheet, and cut off any excess dough.
Spread about 1/2 cup of the white bean puree evenly over the pastry sheet, leaving at least a half-inch border around the edges. Next, cut one small russet potato, 6 button mushrooms, and 2 small shallots into thin slices. Arrange them on top of the white bean base across its length.
Drizzle with a little olive oil or melted Earth Balance Spread to ensure that everything browns nicely in the oven. Next, sprinkle some chopped fresh basil leaves and thyme sprigs on top.
Step 3: Bake the Tart
Bake for approximately 35-45 minutes in a preheated oven until pastry is cooked through and vegetables are tender.
Step 4: Make White Bean Pesto
While your tart is in the oven do not miss the opportunity to whip up some white bean pesto. In a food processor mix together 1/2 cup white bean puree, 1 tbsp tahini, 1 tbsp apple cider vinegar, 1 tbsp maple syrup, 1/4 tsp sea salt, and add in some fresh thyme sprigs. Pulse again until everything is well blended, but still has some texture.
Step 5: Garnish and Serve
Take your savory vegan white bean tart out of your oven and let it cool down completely before you cut it into slices. This will ensure that it doesn’t fall apart from its crust when you slice through it.
Once cooled to room temperature spread or dollop over some of your freshly made white bean pesto an enjoy in front of friends or by yourself!
Substitutions and Variations
This vegan white bean tart recipe is quite versatile and you can substitute or add different ingredients to create your own version of this savory dish. Here are some variations that you can try:
– Instead of cannellini beans, you can use other types of white beans such as navy beans, great northern beans or butter beans.
– You can replace the puff pastry with a crust made with all-purpose flour, olive oil and warm water. In a large bowl, mix 2 cups of flour, 1/3 cup of olive oil and 1/3 cup of warm water until a dough forms. Roll out the dough into a thin layer and use it to line the tart pan.
– For a gluten-free version of this recipe, you can use a gluten-free pie crust or make your own with almond flour or rice flour.
– If you’re not a fan of mushrooms, you can omit them from the recipe or substitute them with diced zucchini or eggplant instead.
– Feel free to experiment with different herbs and spices to give the tart your desired flavor profile. Some options include rosemary, oregano, cumin, chili powder, and smoked paprika.
– If you don’t have tahini on hand for the white bean pesto, you can use almond butter or sunflower seed butter instead.
– For a heartier version of this dish, try adding some diced potatoes, carrots or sweet potatoes to the filling mixture before baking.
– This recipe can also be turned into individual tarts or mini pot pies by using smaller tart pans or ramekins. Perfect for entertaining guests as an appetizer!
– Add in other cooked vegetables into the tart such as leeks, carrots, asparagus, Brussels sprouts or even butternut squash for an extra punch of flavor.
Whatever substitutions or variations you choose to go with for this savory vegan white bean tart recipe, I’m sure it will turn out delicious!
Serving and Pairing
The Savory Vegan White Bean Tart is a delicious and versatile dish that can be served as an appetizer or as a main course. This delectable tart pairs wonderfully with a variety of side dishes and beverages, making it the perfect choice for an elegant dinner party or casual gathering.
One option for pairing this dish is to serve it alongside a light and refreshing side salad. A simple mixed greens salad with a lemon vinaigrette is an excellent choice since it complements the tart’s earthy flavors while providing a refreshing and zesty contrast. Another great option is to pair the tart with grilled or roasted vegetables such as asparagus, brussels sprouts, carrots, or mushrooms.
For those looking to create a more substantial meal, serving the tart with some polenta, mashed potatoes or risotto will be perfect. The creaminess of either of these dishes would balance well the slight tang of the white bean pesto and accentuate its savory notes.
If you’re planning on serving this vegan beauty at brunch or lunch, including some fresh fruits like berries in syrup, melons, grapefruits or diced mango can be a refreshing accompaniment to offset the richness of the tart.
As for beverages pairing, either white wine or sparkling water will complement the flavors of this savory vegan white bean tart masterfully. If you prefer something nonalcoholic but still lively in taste, try serving it with some freshly squeezed limeade, iced tea or lemon water.
Whether you’re hosting brunch with closest friends or indulging in a cozy dinner date at home, let this luscious white bean tart be part of it! Remember to share your creation with others and keep on exploring different ways to match this delicious delight!
Make-Ahead, Storing and Reheating
As a vegan chef, I know how important it is to plan ahead when it comes to meal preparation. Luckily, this savory vegan white bean tart recipe is perfect for make-ahead and storing options.
Firstly, you can make the tart in advance and store it in the refrigerator for up to three days before serving. This means that you can prepare it ahead of time for those busy weeknights when you don’t have time to cook but still want a nutritious and delicious meal.
To store the tart, allow it to cool completely then cover it tightly with plastic wrap or foil. When you’re ready to serve, simply reheat the tart in the oven at 375°F (190°C) for 10-15 minutes, or until heated through.
Alternatively, you can freeze the fully baked tart for up to three months. To do so, allow the tart to cool completely before wrapping it tightly in several layers of aluminum foil or plastic wrap.
When reheating a frozen tart, first thaw it in the refrigerator overnight, then reheat it at 375°F (190°C) for 10-15 minutes until heated through.
Finally, don’t forget about any leftover white bean pesto! You can store it in an airtight container in the refrigerator for up to five days or freeze in an ice cube tray for later use. It’s great as a dip or as a topping on macaroni soup, polenta or roasted veggies like carrots or asparagus.
Overall, this vegan white bean tart recipe offers plenty of options for preparing ahead of time and storing leftovers without sacrificing taste or texture.
Tips for Perfect Results
When preparing this savory vegan white bean tart, there are a few tips and tricks that can help ensure it turns out perfectly.
Firstly, be sure to puree the white beans thoroughly to create a smooth base for the tart. I recommend using a food processor or blender for this step.
To add extra flavor, roast your mushrooms and shallots with olive oil, thyme and sea salt before adding them to the tart. This will enhance their natural sweetness and lend a deeper, more complex flavor to the dish.
When rolling out your pastry, be sure to do so on a lightly floured surface to prevent sticking. Score your pastry before baking to prevent it from puffing up too much in the oven.
For those who love a little spice, consider adding some paprika to the crust or to the bean puree mixture for an added kick of flavor.
To save time, you can prepare the white bean pesto ahead of time and store it in an airtight container in the refrigerator until ready to use.
Finally, when serving the tart, garnish with fresh basil leaves and a squeeze of lemon juice if desired for added brightness and freshness.
By following these simple tips, you’ll have a delicious and impressive savory vegan white bean tart that everyone will enjoy!
Bottom Line
In conclusion, this savory vegan white bean tart recipe is a fantastic addition to any mealtime. With its delicious taste and impressive nutritional profile, it’s no wonder why so many people are turning to plant-based alternatives.
By using ingredients like cannellini beans, thyme, garlic, and basil, you can create a flavor-packed dish that everyone will enjoy. Plus, with the option of adding in variations like butternut squash, asparagus, or mushrooms, this white bean tart recipe can be customized to fit any taste preference.
Not only is this dish delicious, but it’s also incredibly easy to make. With the help of these detailed instructions and tips, you’ll be able to whip up a savory vegan white bean tart in no time!
So whether you’re looking for vegan alternatives to traditional pot pies or simply want to try your hand at a new recipe, this savory vegan white bean tart is definitely worth trying. Trust me – your taste buds will thank you!
Savory Vegan White Bean Tart Recipe
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)
Instructions
- 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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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.