4
Oct
2007
Fennel & Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese
Saved in:- Main Courses,Raw Food Recipes,Starters
From Issue 2 of News From The Kitchen
Makes 8, 11cm 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. 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
3 cups cherry tomatoes on the vine
3 tablepsoons olive oil
2 tablespoons basil
1/2 teaspoon salt
- Slice the tomatoes and marinade in the olive oil and salt for at least an hour, or overnight.
- Transfer to a non-stick dehydrator sheet and dehydrate at 115 degrees F for 1 hour.
For the macadamia cheese
1 cup macadamias
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 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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