My mom was right. This is a great dish to put on a buffet. It's very impressive and looks much more difficult to make than it actually is. I had to be the first one to cut into it because no one wanted to disrupt how great it looked. While it may not have been difficult, it definitely was time consuming, especially because my mom and I did not have the same expectation of how much we were making. I was already to go with two 9 inch pie sheets and she came in and switched them out for 2 13 inch quiche pans.
I made the recipe for one 9 inch pan, since that is a more typical serving size, and much more manageable. It's also helpful if you have someone slicing the vegetables while you arrange them in the pie pan. Thanks Mom!
Prep Time: 20 minutes
Cook Time: 55 minutes
Servings: 6 as a side
Preheat oven to 400 degrees. Slice sweet potatoes and arrange in a crust-like fashion in a 9 inch pie pan. You don't want your slices to be paper thin and a make sure that there is significant overlap among the slices. It will look like the crust is too thick, but the potatoes will cook down significantly. Spray the potatoes with cooking spray and put in the oven for 15 minutes.
If you end up with gaps in your crust you can cook some more potatoes on a cookie sheet and add them in. They will not need to cook for the full 15 minutes.
While your crust is cooking, prepare the base of the filling. Drain and rinse the white beans. Place them in a bowl and mash them with a fork. Add the lemon juice, milk, and nutritional yeast and mix until well combined.
Slice your vegetables using either a vegetable peeler or a mandolin. You can use a knife you you want, but that would take some great skills. You want the vegetable slices to be paper thin so that you roll them up. If you have some slices that are thicker you can use them on the outer edges that don't need to bend as much. Make sure that you get the skin on at least one edge of the slice.
Once the crust has cooled to the touch, fill in any cracks as necessary. Spread the white bean mixture over the crust. It will be thick, so place dollops of it throughout the crust and spread lightly with a fork. You may need to hold down some of the potato slices so they don't move.
Mince the garlic and sprinkle it over the top of the pan. Lightly pour the balsamic vinegar over the top.
Lower the oven temperature to 375 and put the tart in for 40 minutes. The tart is down when the skins of the vegetable slices have soften enough that you can cut through them.
Serve and Enjoy!