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Recipe: The Raw Kitchen by Olivia Scott, Beatnik Publishing, RRP $59.99 | Photographs by Sally Greer

Makes 4 tarts

Tart Cases
2 cups gluten-free oats
2 cups cashews
½ shallot, peeled and chopped
3 tbsp filtered water
3 tbsp extra virgin olive oil
½ tsp salt
½ tsp freshly ground black pepper

Caramelised Onion
½ red onion
1 tbsp extra virgin olive oil
3 tbsp coconut sugar

Semi-dried Tomatoes
10 cherry tomatoes, halved
1 tbsp extra virgin olive oil

Macadamia Cheese
2 cups macadamias
1 cup filtered water
2 tbsp extra virgin olive oil
2 tbsp nutritional yeast
1 tsp salt
1 tsp freshly ground black pepper
juice of 2 lemons
2 cloves garlic

Garnish
4 tbsp balsamic vinegar
pinch salt
pinch freshly ground black pepper
8 basil leaves

To make the tart cases, place oats in a high-speed blender and blend until fine. Transfer to a bowl. Place cashews in the blender and blend until fine. Add to the oats. Place shallot, filtered water and extra virgin olive oil in the blender and blend until smooth. Add to the blended oats and cashews. Add salt and pepper and, using your hands, massage until a dough forms. Divide the dough into four pieces and press each piece into a 6–8cm tart tin. Place tins in dehydrator and dehydrate for 12 hours.
To make the caramelised onion, slice red onion into strips. Place in a small bowl and rub with olive oil and coconut sugar. Place on a dehydrator tray and dehydrate for 3 hours.
To make the semi-dried tomatoes place halved cherry tomatoes on a dehydrator tray, face up, and drizzle with olive oil. Dehydrate for 3 hours.
To make the macadamia cheese, place all ingredients in a high-speed blender and blend on medium until smooth.
Carefully remove the tart cases from the tins. Pour the macadamia cheese evenly into each of the tart cases. Decorate one side of the tarts with caramelised onion and the other side with semi-dried tomatoes. Sprinkle each tart with a tablespoon of balsamic vinegar and a pinch of salt and pepper and garnish with two basil leaves.
Serve immediately or store in an airtight container for up to three days.

Macadamia Cheese Book

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