Preheat oven to 400 degrees Fahrenheit.

Prepare the tart crust: Combine flour, salt, shortening, and whipped spread in a bowl or food processor.

Mix until pea-sized crumbs form.

Gradually add ice water until the dough forms a solid lump.

Roll out the dough on a floured surface to fit a 10-inch tart pan.

Fold the dough in half and refrigerate for 30 minutes to 1 hour.

Peel and thinly slice the potato. Place in ice water to prevent browning.

Thinly slice mushrooms and shallots.

Heat olive oil in a wide-bottomed pan over medium-low heat.

Add mushrooms, shallots, and sea salt and cook until caramelized, about 10 minutes.

Add apple juice and white wine and saute until the mixture is dry, scraping up browned bits.

Set aside the mushroom mixture.

Prepare garlic herb oil: In a small pan, heat olive oil with thyme, basil, and garlic slices.

Saute until aromatic and garlic is golden, about 3-4 minutes.

Make the white bean mixture: In a small mixing bowl, whisk flour and warm water until smooth.

In a food processor, combine rinsed white beans, tahini, maple syrup, garlic herb oil, vinegar, flour mixture, salt, and lemon juice.

Process until smooth.

Add chilled potatoes and process until pea-sized pieces form.

Combine the bean mixture with the mushroom mixture.

Oil a tart pan.

Remove the dough from the refrigerator, form into crust.

Pour the filling into the crust and spread evenly.

Dust with paprika.

Bake for 40-50 minutes, or until the crust and filling are golden brown.

Let cool slightly before serving.