Fennel Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese

Raw food tomato tart on a green plate
Rate This Recipe
4.41 from 5 votes

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.
Rate This Recipe
4.41 from 5 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Raw food tomato tart on a green plate
Russell James

Post by Russell James


Connect With Russell James

Website Instagram Facebook YouTube

October 4th, 2007