For the base
2c cashews
½c pine nuts
2T flax meal
2t Italian seasoning
1 clove crushed garlic
1T nutritional yeast
1T olive oil
1t balsamic vinegar
½t salt
3T water

-Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
-Press into plastic film lined individual tart cases so you have a thin crust. You will find that regularly dipping your fingers in a bowl of water helps with this.
-Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 2 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 6 hours.

For the tomatoes
3c cherry tomatoes on the vine
3T olive oil
2T basil
½t salt

-Slice the tomatoes and marinade in the olive oil and salt for at least an hour, or overnight.
-Transfer to Paraflexx dehydrator sheet and dehydrate at 115 degrees F for 1 hour.

For the macadamia cheese
1c macadamias
1T lemon juice
1T nutritional yeast
2T onion
½t salt

-Process all ingredients in a food processor until fluffy.

For the fennel
1c fennel
3T olive oil
1T nama shoyu
2T agave nectar

-Thinly slice fennel on a mandoline and marinade in remaining ingredients for at least an hour, or overnight.
-Transfer to Paraflexx sheet and dehydrate for 1 hour.

Assembly
-Arrange a layer of fennel in the bottom of the tart case. Top this with the tomatoes and crumbles of cheese.