Fennel & Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese

By blum099

8 11 cm tart pans

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 macadamias
• 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

Preparation

Step 1

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. 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:
- 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:
- Process all ingredients in a food processor until fluffy.



For the fennel:
- 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.



- Arrange a layer of fennel in the bottom of the tart case. Top this with the tomatoes and crumbles of cheese.