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Fennel Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese
Makes 8, 11 cm tarts
For the base
2 cups cashews
1/2 cup pine nuts
2 tablespoons flax meal
2 teaspoons Italian seasoning
1 clove crushed garlic
1 tablespoon nutritional yeast
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon salt
3 tablespoons 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. Regularly dipping your fingers in a bowl of water helps with this.
Place bases onto a mesh dehydrator sheet and dehydrate at 115° 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
3 cups cherry tomatoes on the vine
3 tablespoons olive oil
1/2 teaspoon salt
Slice the tomatoes and marinate in the olive oil and salt for at least an hour, or overnight.
Transfer to a nonstick dehydrator sheet and dehydrate at 115° F for 1 hour.
For the macadamia cheese
1 cup macadamia nuts
1 tablespoon lemon juice
1 tablespoon nutritional yeast
2 tablespoons onion
1/2 teaspoon salt
Process all ingredients in a food processor until fluffy.
For the fennel
1 cup fennel
3 tablespoons olive oil
1 tablespoon nama shoyu
2 tablespoons maple syrup or date paste
Thinly slice fennel on a mandoline and marinate in remaining ingredients for at least an hour, or overnight.
Transfer to Paraflexx sheet and dehydrate at 115° F 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.
Fennel Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese
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Source: http://vividlife.me/ultimate/50977/fennel-cherry-tomato-balsamic-crust-tart-with-macadamia-cheese/
