GreenChef Russell James | Fennel and Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese
Contributing Monkie Russell James
Published on January 26, 2009
Filed Under Full Recipe List, Recipes / Main Courses, Recipes / Raw, The Ingredient: Cheese Tags Fennel, Macadamia Cheese
Fennel and Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese
(Raw)
Makes 8, 11cm tarts.
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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.
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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.
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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.
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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.
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