Savory Vegan White Bean Tart - cooking 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)

Preparation

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!