Best Tomato Torte Recipes

PESTO AND SUN-DRIED TOMATO TORTE

Steps:

• In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).
• Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.
• When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette slices.

ITALIAN SUN-DRIED TOMATO, PROVOLONE AND PESTO TORTE

Steps:

• Bring a small saucepan of water to a boil. Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop.
• In a medium bowl, mix cream cheese and garlic.
• Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 of the cream cheese mixture. Pour in 1/2 of the pesto. Layer with 1/2 of the sun-dried tomatoes. Layer with 1/3 of the provolone cheese, remaining cream cheese mixture, remaining pesto, and remaining sun-dried tomatoes. Top with remaining provolone cheese.
• Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator for 3-4 hours. Remove cheese cloth and invert onto serving platter.
• Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
• Enjoy!

RICOTTA, TOMATO AND BASIL TORTE

Steps:

• Preheat your oven to 180°C (360°F ) Oil side and line with baking paper the base of 20cm springform tin.
• Beat ricotta, feta, eggs and garlic until smooth. Stir in basil.
• Put into prepared tin and smooth top. Arrange tomatoes on top cut-side up.
• Bake in preheated oven for 1 hour or until set and golden.
• Cool completely before putting in fridge for at least1 hour to firm.

RIGATONI SPINACH TORTE WITH TOMATO COULIS

Steps:

• Oil an 8-inch springform pan with 2 tablespoons of olive oil. Coat with bread crumbs and set aside. Cook rigatoni pasta according to package directions al dente. Drain and set aside. Preheat oven to 400 degree F. In a large frying pan heat 2 tablespoons olive oil. Sauté onions and garlic. Add spinach and cook until just wilted. Remove from heat. Combine mascarpone, feta cheese, eggs, salt, pepper and nutmeg. Add to spinach and mix together. Place a thin layer of pasta into the springform pan. Combine leftover pasta with spinach mixture and fill pan. Cover tightly with a greased piece of aluminum foil. Bake at 400 degree F. for 40-50 minutes. Meanwhile make tomato coulis. Place all ingredients into a blender or food processor and process until smooth. Strain through a sieve and heat until warm. Keep warm until ready to serve. When torte is baked let rest for 10 minutes before unmolding. Garnish torte with basil and serve with warm tomato coulis. Serves 8

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.