Fennel & Tomato Tart

Today I had the pleasure of making raw Chef Russell James' Fennel & Cherry Tomato, Balsamic Crust Tart with Macadamia Cheese.
I had my eye on this recipe for quite a while and finally decided to make it!

ETA...sadly another broken link, but here are the ingredients:





Despite a few...ummm...mistakes, it still turned out amazing:)

The delicate, flaky tart crust is made with a blend of nuts, flax, seasoning, nooch:), oil, vinegar, salt and water.

Little mistake...I forgot I was making 1/2 the recipe and added the full amount of herbs and vinegar. I also left out the oil:) As with many raw recipes, these little flubs did not make one bit of difference...yay!!! Half the recipe made 2 four inch tarts.

While the crusts dehydrated, I prepared the filling of marinated thinly sliced fennel and tomatoes. No problems here, I was a good girl and followed the directions:)

On to the macadamia cheese. I processed the macadamia nuts with the required amount of lemon juice, nooch:), and salt, and a dash of dehydrated onion. I did not realize that the cheese was done at this point, and I put it in the dehydrator, as with my own Parmesan-like cheeses. I actually loved it this way, but the recipe calls for 'fluffy' cheese:)

The entire recipe was done in about 6 hours, and smelled so wonderful the entire time.

Assembly was a snap, layering the warmed fennel and the tomatoes in the crust and topping with the macadamia cheese.

Since there was already a little balsamic in the crust, I drizzled a little balsamic and agave glaze on the plate before devouring it:).

I have to say that I thought this was really amazing!!! While I consider it very gourmet, it was so easy to make, and all the flavors went so well together.

Thanks so much to raw Chef Russell James for sharing your awesome talents with us:)

This is likely my last post until next year, so I want to wish everyone a healthy and happy new year!

Happy New Year {{{HUGS}}}

Angela:)