Onion & Nut Feta Tartlet
Macadamia Nut Feta
Place the macadamia nuts, water and probiotics in a blender and blend until creamy smooth.
Line a strainer with a cheesecloth and scoop mixture onto cheesecloth.
Fold the cheesecloth over nut cheese mixture and place a plate with weight on top that is heavy enough to press excess water out of cheese, but not so heavy that it will press cheese mixture through the cloth.
Leave nut cheese to culture for 24 hours at room temperature. Once culturing is complete (it should be a nice ﬂuﬃness in the centre of the cheese mix and have no lingering nut taste).
Mix together in a small bowl lemon juice, Himalayan salt and nutritional yeast. Add to cheese mix by folding in.
Option 1 – Dehydrator: Spread mixture out onto a teﬂex sheet approximately half an inch thick. Place in dehydrator for around 12-16 hours. Once a dry crust has formed you can cut into half inch cubes and store in refrigerator for several weeks.
Option 2 – Refrigerator: Spread out onto baking paper around 5 cm thick. Cover and place in the refrigerator to ﬁrm up. When ready to serve cut into half inch cubes.
Combine sunﬂower seeds, ground ﬂaxseed, basil, Himalayan salt, and garlic into a food processor and blend until ﬁnely ground. Set aside in a large bowl.
Combine wet ingredients (garlic, olive oil, water, zucchini, agave, coconut aminos and lemon juice) into a food processor and blend well into a pureed consistency. Add wet ingredients to bowl with dry ingredients. Mix well together.
Press the mixture into the bottom and up the sides of removable bottom tartlet pans.
Place in dehydrator at 46 degrees for 4 hours. Carefully remove from tart pans and dry for a further 6-12 hours or until dry.
Blend all ingredients except the onions in a high-speed blender, until smooth.
In a bowl, hand mix the date mixture with the onions until they are thoroughly covered.
Dehydrate at 46 degrees on a non-stick sheet for 2-3 hours, so they soften and take on a cooked appearance, or in the oven with door ajar on lowest temperature for about half an hour.
Pistachio Basil Pesto
Place all the pesto ingredients in a mini-food processor and blend to semi-smooth consistency.
Assembling the Tartlets
Place 1 Tbsp of caramelized onion mix on the bottom of tart. Top with crumbled macadamia nut feta and ﬁnally drizzle with pistachio pesto.
Thanks to Rachel Mar for this recipe.
For the tart crust
- 1 C sunﬂower seeds
- 1 C ground ﬂaxseed
- 2 tsp dried basil
- ½ tsp Himalayan salt
- 1 small clove of garlic, minced
- 2 Tbsp olive oil
- 1 C and 2 Tbsp water
- 2 zucchini, peeled and diced
- 2 Tbsp agave or maple syrup
- 2 Tbsp coconut aminos or braggs aminos
- 1 Tbsp fresh lemon juice
For the caramalized onion
- ¾ C pitted medjool dates
- 4 medium shallots, (or 3 small red onions), thinly sliced
- 1 Tbsp olive oil
- 2 Tbsp tamari
For the pistachio basil pesto
- 1 C basil leaves
- ½ C pistachio nuts
- 4 Tbsp olive oil or grapeseed oil
- ¼ tsp sea salt
- 1 garlic clove, minced
- 2 tsp lemon juice
- 1 Tbsp nutritional yeast
For the macadamia nut feta
- 2 C macadamia nuts, soaked 8 hours
- 1 C ﬁltered water
- 1 sachet of USANA probiotics
- ½ C of freshly squeezed lemon juice
- 1 tsp of Himalayan salt
- 2 tsp nutritional yeast