Sugarsweet Tomato Nut Torte Recipes

SUN-DRIED TOMATO AND PESTO TORTA

Steps:

• Beat together cream cheese and butter in food processor (or beaters).
• Add the onion.
• Line a 2 cup margarine tub, or bowl, with plastic wrap.
• Spread 1/3 of the cream cheese mixture in the bottom of the bowl.
• Top with ½ of the pesto and tomatoes.
• Repeat layers.
• Top with cream cheese mixture.
• Spread layers to the edge of the bowl, so they will show through when unmolded.
• Refrigerate for several hours or overnight.
• Unmold onto serving plate.
• Serve with baguette slices or your favourite crackers.

SUN-DRIED TOMATO AND PESTO TORTA

Steps:

• Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
• Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
• Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
• Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
• Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

TOMATO TORTE

Steps:

• Pre-bake crust according to directions. After removing from oven, sprinkle 1/2 cup of the mozzarella on crust and allow to cool. (This can be done ahead of time.).
• Drain sliced tomatoes on paper towels.
• Arrange tomato slices on cooled crust. Sprinkle garlic salt and basil over tomatoes. Combine mayonnaise and remaining mozzarella and spread over tomatoes. Sprinkle parmesan cheese over all.
• Bake at 375 degrees for 25 to 40 minutes or until lightly browned on top.

SWEDISH NUT TORTE GLOMMINGE TORTE

Steps:

• Line an 11 x 17- inch jelly-roll pan with parchment and butter the paper.
• Preheat oven to 350 F.
• In a large bowl, cream the butter and 1 cup of the sugar until fluffy and light.
• Add the egg yolks and beat until very light in texture.
• Stir in the flour, baking powder, and milk.
• Spread the batter in the prepared pan.
• Sprinkle half of the nuts on top.
• In a medium-sized bowl, beat the egg whites and the remaining sugar until stiff, to form a meringue.
• Spread the meringue over the batter.
• Top with the remaining nuts.
• Bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove from the pan, peel off the parchment paper, and cool.
• Cut the cake into two equal halves.
• TO PREPARE THE FILLING, in a large bowl, whip the cream and sugar until stiff peaks form.
• Spread half of the whipped cream over one half of the torte, MERINGUE--SIDE UP.
• Cover with the other half of the torte, MERINGUE--SIDE UP.
• Before serving, top with the remaining whipped cream and the chopped nuts.
• Garnish with strawberries, if desired.
• 16 servings.
• Scandinavian Feasts.

SUGARSWEET TOMATO NUT TORTE

Steps:

• Preheat the oven to 325 degrees. Butter a nine-inch springform pan. Cut a round disk of baking parchment to fit the bottom.
• Place the walnuts and a half-cup of unsifted flour in the bowl of a food processor fitted with a metal blade. Pulse until the nuts are chopped to a medium size. Set aside.
• Combine the tomato puree with the vinegar and set aside.
• Sift the remaining flour with the baking powder, salt and spices in a triple sifter and set aside.
• Put the eggs into the large bowl of an electric mixer. Beat on high speed until thickened and light in color - about two minutes. Gradually add the brown sugar and beat for five minutes longer. The mixture will be very thick.
• Reduce the speed to medium-high and blend in the orange rind and vanilla. Add the dry ingredients alternately with the tomato puree, dividing the flour into three parts and the puree into two parts. Start and end with flour. Scrape down the sides of the bowl as needed. The batter will be very loose. Pour in the butter and quickly add the chopped nuts. Beat just to blend, then immediately pour it into the prepared pan. Bake for 55 to 60 minutes. The cake is done when the top is golden brown, springy to the touch, and the sides come away from the pan. Test by inserting a toothpick into the center. It should come out dry.
• Remove from the oven and set on a cake rack to cool completely. Just before serving, dust the top with confectioners' sugar. Or, if desired, split the torte into two or three layers, using a long serrated bread knife, and fill and frost with sweetened whipped cream. Garnish with a few chopped walnuts.