Fennel & Cherry Tomato Tart with a Balsamic Crust and Macadamia Cheese

04-07-2010 16:34

 

 

For the base

2 cup 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 tablespoon 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 tablespoons 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 Paraflexx 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.

Fonte: http://www.therawchef.com/ or http://www.therawchefblog.com/