Fennel & Cherry Tomato Balsamic Tart with Macadamia Cheese
By
Russell James
Published in his 'News From the Kitchen' eZine*
Makes 8, 11cm tarts.
For the base
2c cashews
1/2c pine nuts
2T flax meal
2t Italian seasoning
1 clove crushed garlic
1T nutritional yeast
1T olive oil
1t balsamic vinegar
1/2t salt
3T water
* Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
* Press into plastic film lined individual tart cases so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
* Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 6 hours.
For the tomatoes
3c cherry tomatoes
3T olive oil
2T basil
1/2t salt
* Slice the tomatoes and marinade in the olive oil and salt for at least an hour, or overnight.
* Transfer to Paraflexx dehydrator sheet and dehydrate at 115 degrees F for 1 hour.
For the macadamia cheese
1c macadamias
1T lemon juice
1T nutritional yeast
2T onion
1/2t salt
* Process all ingredients in a food processor until fluffy.
For the fennel
1c
fennel
3T olive oil
1T nama shoyu
2T agave nectar
* Thinly slice
fennel on a mandoline and marinade in remaining ingredients for at least an hour, or overnight.
* Transfer to Paraflexx sheet and dehydrate for 1 hour.
Assembly
* Arrange a layer of
fennel in the bottom of the tart case. Top this with the tomatoes and crumbles of cheese.
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