Vegan Antipasto Tart in Vegan No-Fuss Puff Pastry Crust

Yield: 4 servings

***My 100th Post!***

This main course was born out of a desire for a balanced meal starring fresh raw tomatoes because to cook them this time of year would be a sacrilege. The crust makes use of Ina Garten, the Barefoot Contessa's, technique for making a rim that is as easy as pie. The filling is a melange of fresh uncooked "slicing tomatoes," white beans, and Mediterranean items found on the increasingly common grocery store antipasto bars. A tahini dressing lightly binds the ingredients together. So, while this meal is pretty enough for company, it is simple enough for a weeknight family dinner.


Crust:
1 box Pepperidge Farm puff pastry (2 sheets), defrosted according to package directions

Line two baking sheets with Silpat or spray sheets lightly with non-stick spray. Unfold one sheet of puff pastry on each sheet, pressing together at seams if necessary. Lightly flour a rolling pin and roll out very slightly just to accommodate two 6? circles on each sheet. Lay a 6? saucer upside down on the first sheet and cut around it with a sharp paring knife. Repeat on the same sheet to make a second crust. Cut scraps into irregular strips, separate slightly, and bake with crusts to serve with another meal as breadsticks. Repeat with second sheet of pastry. On each circle, draw a line about 1/2-inch inside the outside edge with the tip of your knife. Just score the dough; avoid cutting all the way through. When crusts bake, this will form a rim. With fork tines, liberally ?dock? or prick the surface of the dough inside the scored line (not the rim). Bake crusts for 15 minutes or until golden brown. Remove from oven and, with a spoon, gently press or crush down the center of each crust, which will have puffed, stopping at the rim. Slide onto plates, use a slotted spoon to fill each with one-quarter of the antipasto mixture (recipe below), garnish and serve slightly warm or at room temperature.

Filling Binder:
2 tablespoons tahini (sesame paste; available in grocery stores)
2 tablespoons fresh lemon juice
½ teaspoon maple syrup
¼ teaspoon olive oil
1 ½ teaspoons fresh sage, minced (or ½ teaspoon dry)
Kosher or sea salt and freshly ground black pepper to taste

Whisk together all ingredients in a small cup or bowl and set aside.

Filling:
2 cups diced tomato (about 2 medium ?slicing tomatoes?)
½ cup diced artichoke, choke removed (I use marinated; but use what you prefer)
½ cup diced marinated mushrooms
¼ cup diced cippoline onions (about 4 large ones; you may substitute red onion or scallions)
4 roasted garlic cloves, chopped (you may substitute raw garlic, but the flavor will be sharper)
¼ cup slightly packed, rough chopped fresh basil
1 can (1 ¾ cups) cannellini beans, rinsed and drained

Garnish: 4 sprigs of fresh basil

In a medium bowl, combine all ingredients and toss gently with binder until well incorporated.