Vegan antipasto tart in vegan no-fuss puff pastry crust

Ingredients

1)Crust:

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

2)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

3)Filling:

• 2 cups diced tomato (about 2 medium slicing tomatoes)
• ½ cup diced artichoke, choke removed
• 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

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Preparation

• 1)Crust:
  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.
• 2)Filling Binder:
  Whisk together all ingredients in a small cup or bowl and set aside.
• 3)Filling:
  In a medium bowl, combine all ingredients and toss gently with binder until well incorporated.