Spinach Walnut Bean Tart
- Number of Servings: 8
Ingredients
1/2 tablespoon olive oil, for brushing 1 teaspoon low sodium soy sauce, for brushing 1 tablespoon olive oil 1 onion, finely diced 2 stalks of celery, finely diced 5 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 14-ounce can white kidney beans, rinsed and divided 3/4 cup walnuts 2 tablespoons lemon juice 2 teaspoons low sodium soy sauce 1 1/4 cups frozen chopped spinach, thawed and drained 1/4 cup dried cranberries 1 teaspoon dried thyme Crust:•2 cups flour•1 1/2 tbsp sugar•1/2 tsp salt•1/2 cup plus 2 tbsp vegan margarine•2 tbsp vegetable oil•3 tbsp cold water
For crust:
Combine the flour, sugar and salt in a large bowl. Cut in the vegan margarine, mixing until crumbly.
In a separate bowl, whisk together the oil and water, then add to the flour mixture, mixing just until a dough forms.
Cover the dough with plastic wrap, then chill for 30 minutes.
Roll out onto a lightly floured surface to about 1/4 inch thickness and gently press into a pie tin.
For Spinach Walnut Bean Tart filling:
Preheat an oven to 400 degrees. Whisk together the additional oil and soy sauce in a small bowl. Prepare the pie crust with a light layer of the oil soy sauce mixture.
Heat the oil in a skillet over medium heat. Add onion, celery and garlic and season with the salt and pepper. Sauté for 7- 9 minutes, or until the onions soften and begin to caramelize. Set aside.
Reserve 1/4 of the white kidney beans and set aside. Pulse the remaining white kidney beans with the walnuts, lemon juice and soy sauce. Pulse until lightly chopped, but not yet pureed. Remove half of the chopped bean mixture to a large bowl.
Transfer the sautéed onions to the food processor that still contains half of the chopped bean mixture. Puree until smooth.
Transfer the bean onion purée to bowl with the lightly chopped beans walnut mixture. Add the thawed spinach, cranberries, thyme, and 1/4 cup of reserved white kidney beans. Stir to combine and transfer to the thawed pie shell, spreading the mixture evenly.
Brush the oil soy sauce mixture on top of the pie. Bake for 35 minutes, or until lightly browned.
Serving Size: 8 Servings
Combine the flour, sugar and salt in a large bowl. Cut in the vegan margarine, mixing until crumbly.
In a separate bowl, whisk together the oil and water, then add to the flour mixture, mixing just until a dough forms.
Cover the dough with plastic wrap, then chill for 30 minutes.
Roll out onto a lightly floured surface to about 1/4 inch thickness and gently press into a pie tin.
For Spinach Walnut Bean Tart filling:
Preheat an oven to 400 degrees. Whisk together the additional oil and soy sauce in a small bowl. Prepare the pie crust with a light layer of the oil soy sauce mixture.
Heat the oil in a skillet over medium heat. Add onion, celery and garlic and season with the salt and pepper. Sauté for 7- 9 minutes, or until the onions soften and begin to caramelize. Set aside.
Reserve 1/4 of the white kidney beans and set aside. Pulse the remaining white kidney beans with the walnuts, lemon juice and soy sauce. Pulse until lightly chopped, but not yet pureed. Remove half of the chopped bean mixture to a large bowl.
Transfer the sautéed onions to the food processor that still contains half of the chopped bean mixture. Puree until smooth.
Transfer the bean onion purée to bowl with the lightly chopped beans walnut mixture. Add the thawed spinach, cranberries, thyme, and 1/4 cup of reserved white kidney beans. Stir to combine and transfer to the thawed pie shell, spreading the mixture evenly.
Brush the oil soy sauce mixture on top of the pie. Bake for 35 minutes, or until lightly browned.
Serving Size: 8 Servings
Nutritional Info Amount Per Serving
- Calories: 317.0
- Total Fat: 16.2 g
- Cholesterol: 0.0 mg
- Sodium: 361.8 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 6.6 g
- Protein: 6.4 g
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