Mediterranean Savory Cheezcake Tarts

Exquisite photos and Slovenian text I could not read inspired me to create my own version of Barbarella's "Quiche" <>- As it turns out, I need a better camera.  But the rich little tarts taste so much better than I photograph!
Since it was rainy here yesterday, I took my time and broke this into three steps.  Four really, if you count getting up for a midnight snack and taste testing the crust/tomato combo--I knew then it would be good!

1.) Tomato Topping
1 C Cherry Tomatoes, halved
2 T finely minced Shallot
2 t. Cider Vinegar
1 t. Balsamic Vinegar
2 t. Blood Orange Olive Oil
salt, pepper to taste
Dehydrate 3 hours @ 105
Stir in 1 T minced Sun-dried Olives
Greek Oregano to taste

2.) Base (via Russell James):
3/4 C Raw Cashews
2 T Raw Macadamias
1/8 t. Garlic Powder
1T Flax Meal
1 t. Olive Oil
1.5 t. Nutritional Yeast
1.5 T Water
1-2 t. Lemon Juice
Grind fine, with some texture remaining.  Pat into tart tins with removable bottoms and dehydrate, when firm to handle, remove outer tin and continue dehydrating overnite.

3.) Savory Cheez Filling (modified from Russell James)
1 C Zucchini
1 T Water
1/2 C Cashews
2 T White Miso
1/4 Shallot
1 t. Lemon Juice
1 T. Nutritional Yeast
1 t. Psyllium
Blend till creamy, and stir in by hand:
1/4 C finely chopped Cherry Tomatoes
1 T minced Celery

Assemble by filling the tart shells with the savory filling and top with the marinated Tomato mixture.
Dehydrate until warm.


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