Preheat oven to 400 degrees.

Peel and dice the onion and garlic cloves. Peel and grate the ginger. And, wash and peel and slice the celery and carrots.

Cut 1/4 inch or so off the edges of the thawed puff pastry and set aside. Beat the egg in a bowl, and using a brush, brush the cut edges of the puff pastry with the egg wash. Place the cut edges onto the edges of the puff pastry sheet, with the egg washed sides facing the puff pastry so the egg wash creates a seal between the puff pastry layers. Brush the raised edges of the puff pastry with more egg wash and bake at 400 degrees for 15 minutes.

While puff pastry is baking, add oil to a pan over medium heat and add the onion to it. Let onion saute about 5-7 minutes until translucent.

Add in the garlic and ginger and mix well.

Then add in the sliced celery and carrots along with the coriander and smoked paprika and let saute, stirring often, for about 5 moire minutes.

Drain and rinse the canned beans and add them to the onion and veggie mixture and saute about a minute or two. Season with salt and pepper.

By now the puff pastry should be done. Remove the puff pastry from the oven. The middle of it will be puffed up. Carefully, using the backs of spoons, push down / deflate the middle part of the puff pastry - leaving the edges the way they are.

Spoon the bean mixture into the middle of the puff pastry tart, garnish with parsley and enjoy.