Fennel & Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese

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Check out how to make tasty Macadamia Cheese that pairs perfectly with a Fennel & Cherry Tomato, Balsamic Crust Tart!

Fennel & Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese

Yield: Makes 8, 11 cm tart

Ingredients

    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
    For the Tomatoes
  • 3 cups cherry tomatoes on the vine
  • 3 tablepsoons olive oil
  • 2 tablespoons basil
  • 1/2 teaspoon salt
    For the Macadamia Cheese
  • 1 cup UKWAZI Makadamias
  • 1 tablespoon lemon juice
  • 1 tablespoon nutritional yeast
  • 2 tablespoons onion
  • 1/2 teaspoon salt
    For the Fennel
  • 1 cup fennel
  • 3 tablespoons olive oil
  • 1 tablespoon nama shoyu
  • 2 tablespoons agave nectar

Instructions

    For the Base
  1. Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
  2. 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.
  3. 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
  1. Slice the tomatoes and marinade in the olive oil and salt for at least an hour, or overnight.
  2. Transfer to a non-stick dehydrator sheet and dehydrate at 115 degrees F for 1 hour.
    For the Macadamia Cheese
  1. Process all ingredients in a food processor until fluffy.
    For the Fennel
  1. Thinly slice fennel on a mandoline and marinade in remaining ingredients for at least an hour, or overnight.
  2. Transfer to Paraflexx sheet and dehydrate for 1 hour.
    Assembly
  1. Arrange a layer of fennel in the bottom of the tart case. Top this with the tomatoes and crumbles of cheese.

Notes

Recipe from Raw Food Recipes

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