1.To prepare the marinated tomatoes, simply whisk together the olive oil, balsamic vinegar, spices and garlic, and add the sliced tomatoes. Place the tomatoes on a dehydrator sheet and dehydrate them for approximately 8 hours at 115 degrees. They should be nice and crisp at this point.
2. To prepare the kale flakes for the crust, dehydrate about 2 cups of fresh kale when you are also dehydrating the tomatoes. However, you will notice that they are ready sooner than the tomatoes.
3. To make the crust, pulse the almonds in the food processor until they are turned into a fine crumb. Mix in the kale flakes, salt, pepper and coconut oil, and continue proessing until a homogenous dough is obtained. With your hands, shape 1/4 inch deep tarts, or use special shapes to mold the dough. At this point, you can either make one large tart using all of the dough, or several smaller ones.
4. To make the filling, pulse the cashews, lemon juice, garlic, yeast and water in a high speed blender, until smooth. Transfer the contents of the blender to a bowl. Mix in the crushed spinach and a part of the marinated tomatoes, leaving aside about two cups of tomatoes. Fill the tart shells with the mixture, and top it with the remaining tomatoes. These lovely tarts can be enjoyed right away, or stored in the refrigerator for later consumption. Enjoy!