Fennel Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese

Makes 8, 11 cm tarts

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

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. Regularly dipping your fingers in a bowl of water helps with this.

Place bases onto a mesh dehydrator sheet and dehydrate at 115° 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

1/2 teaspoon salt

Slice the tomatoes and marinate in the olive oil and salt for at least an hour, or overnight.

Transfer to a nonstick dehydrator sheet and dehydrate at 115° F for 1 hour.

 

For the macadamia cheese

1 cup macadamia nuts

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 maple syrup or date paste

Thinly slice fennel on a mandoline and marinate in remaining ingredients for at least an hour, or overnight.

Transfer to Paraflexx sheet and dehydrate at 115° F 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.