GreenChef Russell James | Fennel and Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese

cherrytarttomato GreenChef Russell James | Fennel and Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese

Fennel and Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese
(Raw)

Makes 8, 11cm tarts.

For the Base:

2 Cups Cashews

1/2 Cup Pine Nuts

2 TB Flax Meal

2 Tsp Italian Seasoning

1 Clove Crushed Garlic

1 TB Nutritional Yeast

1 TB Olive Oil

1 Tsp Balsamic Vinegar

1/2 Tsp Salt

3 TB Water

Step 1: Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.

Step 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.

Step 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:

3 Cups Cherry Tomatoes on the Vine

3 TB Olive Oil

2 TB Basil

1/2 Tsp Salt

Step 1: Slice the tomatoes and marinade in the olive oil and salt for at least an hour, or overnight.

Step 2: Transfer to Paraflexx dehydrator sheet and dehydrate at 115 degrees F for 1 hour.

For the Macadamia Cheese:

1 Cup Macadamias

1 TB Lemon Juice

1 TB Nutritional Yeast

2 TB Onion

1/2 Tsp Salt

Process all ingredients in a food processor until fluffy.

For the Fennel:

1 Cup Fennel

3 TB Olive Oil

1 TB Nama Shoyu

2 TB Agave Nectar

Step 1:Thinly slice fennel on a mandoline and marinade in remaining ingredients for at least an hour, or overnight.

Step 2:Transfer to Paraflexx sheet and dehydrate for 1 hour.

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

tomato tart GreenChef Russell James | Fennel and Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese



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