Cut the pastry in two long pieces. Brush lightly with plant milk and sprinkle with salt and pepper.
Bake for 15 minutes.

Meanwhile make the Mushroom-Walnut Filling.
Heat (on 7) a large frying pan without oil to medium-high heat. Then add the mushrooms and let them sit for 3 minutes.
Reduce the heat to 6 and add salt, pepper, fennel seeds, red pepper flakes, olive oil and garlic.
Stir and add the rosemary and walnuts. Roast the walnuts for 2-3 minutes and then add the white wine to deglaze the pan.
Raise the heat and bring to a soft boil and cook for another minute or until the liquid is mostly evaporated. Then mash the kidney beans into a paste using a fork and add to the pan. Mix well and then set aside.

Make the Cashew Cream Sauce
Drain the water from the cashews and add them to a blender with the remaining sauce ingredients. Add ½ cup hot water. Blend for 30 seconds or until very smooth and creamy. Taste and add more salt and pepper if needed and then set the sauce aside for now.

Assemble
When the puff pastry is golden brown, use a spoon to make an indent in the center of each tart.
Then use a medium-sized ice cream scoop to evenly distribute the mushroom mixture on top. Press down slightly to create a dome shape.

Finish each pie with a drizzle of cashew cream, a sprinkle of pomegranate seeds and fresh parsley.