Tomato Tart Inspiration!

Makes 8, 11cm tarts.

For the base

2c cashews
½c pine nuts
2T flax meal
2t Italian seasoning
1 clove crushed garlic
1T nutritional yeast
1T olive oil
1t balsamic vinegar
½t salt
3T 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

3c cherry tomatoes on the vine
3T olive oil
2T basil
½t 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

1c macadamias
1T lemon juice
1T nutritional yeast
2T onion
½t salt

-Process all ingredients in a food processor until fluffy.

For the fennel

1c fennel
3T olive oil
1T nama shoyu
2T 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.



I made this for lunch today... It was amazing!!!!!! Even my 2 year old and my 3 year old loved it! It was rich eating it on it's own. I think next time I will make it with a rice dish and some veggies. I can't wait to try some more of your recipes!



I made it tonight and was delicious!
I have to admit I'm not a great fan of fennel, but the texture of the thin slices with that marinate made the taste so delicate!
Thank you for sharing your creativity with us!

I used to do a lot of raw foods, never seen anything like this. Looks so great, you have quite a talent.


Oh, and fabulous job, by the way. Your creations never fail to amaze me!

From Russell: Thanks, Carmella. Try leaving them in the shells for longer than 2 hours, that should sort the issue with holding the shape when turning them out, that way they'll be firmer.


Russell James's Italiano Recipe!







Makes 8, 11cm tarts.

For the base

2c cashews
½c pine nuts
2T flax meal
2t Italian seasoning
1 clove crushed garlic
1T nutritional yeast
1T olive oil
1t balsamic vinegar
½t salt
3T 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

3c cherry tomatoes on the vine
3T olive oil
2T basil
½t 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

1c macadamias
1T lemon juice
1T nutritional yeast
2T onion
½t salt

-Process all ingredients in a food processor until fluffy.

For the fennel

1c fennel
3T olive oil
1T nama shoyu
2T 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.






I made this for lunch today... It was amazing!!!!!! Even my 2 year old and my 3 year old loved it! It was rich eating it on it's own. I think next time I will make it with a rice dish and some veggies. I can't wait to try some more of your recipes!
Hhhmmmm.... those look divine :)


I made it tonight and was delicious!
I have to admit I'm not a great fan of fennel, but the texture of the thin slices with that marinate made the taste so delicate!
Thank you for sharing your creativity with us!


I used to do a lot of raw foods, never seen anything like this. Looks so great, you have quite a talent.


I've made these a few times (sooooo delicious!) but have been having trouble with the crusts. They turn out VERY oily and don't hold their shape when I turn them onto the mesh. Any suggestions?
Thanks!

Oh, and fabulous job, by the way. Your creations never fail to amaze me!

From Russell: Thanks, Carmella. Try leaving them in the shells for longer than 2 hours, that should sort the issue with holding the shape when turning them out, that way they'll be firmer.