Fennel Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese
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Fennel Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese
From Issue 2 of News from the Kitchen
Servings8 11 cm tarts
Nutrition (For one serving)
Calories: 520kcalCarbohydrates: 23gProtein: 11gFat: 46gSaturated Fat: 7gSodium: 566mgPotassium: 592mgFiber: 5gSugar: 8gVitamin A: 295IUVitamin C: 16mgCalcium: 65mgIron: 4mg
Ingredients
For the base
- 2 cups cashews
- 1/2 cup pine nuts
- 2 tbsp flax meal
- 2 tsp Italian seasoning
- 1 clove garlic crushed
- 1 tbsp nutritional yeast
- 1 tbsp olive oil
- 1/2 tsp salt
- 3 tbsp water
For the tomatoes
- 3 cups cherry tomatoes on the vine
- 3 tbsp olive oil
- 1/2 tsp salt
For the macadamia cheese
- 1 cup macadamia nuts
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 2 tbsp onion powder
- 1/2 tsp salt
For the fennel
- 1 cup fennel
- 3 tbsp olive oil
- 1 tbsp nama shoyu
- 2 tbsp maple syrup or date paste
Instructions
For the base
- 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
- 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
- Process all ingredients in a food processor until fluffy.
For the fennel
- 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.
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