Mediterranean Torte Recipes

FRENCH PEAR TART

Steps:

• Position one oven rack to middle, and move the second rack to the top slot.
• Preheat oven to 350 degrees F.
• In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough.
• Transfer dough to a 9-inch tart pan with a removable bottom. With your hands press dough down to spread on bottom and onto the rims of the pan.
• Place in the oven on the middle rack and bake for 30 minutes, or until crust turns golden brown. When ready remove crust from oven and let sit to cool. Leave oven on.
• Meanwhile, heat the fig preserves in microwave for about 40 seconds. Pour heated fig preserves through a mesh strainer to separate chunks from liquid.
• Now, slice five pears into 1/2-inch slices, discarding core.
• Heat 1 tbsp of butter in a large cast iron skillet. Add pear slices and 1 tbsp water. Cover and cook on medium heat until pears are slightly tender; about 3 minutes.
• Remove pears onto a large platter and let sit to cool.
• Take the remaining three pears and cut them in the same manner.
• Now melt 2 tbsp of butter in previously used cast iron skillet. Add newly-sliced pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes; stir occasionally until pears are very tender.
• Take a potato masher and mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens.
• Transfer pear-fig puree onto the now cooled crust; spread evenly.
• Now, take the cooled pear slices and begin to assemble them in layered circles, starting at the outer edges (see photo).
• Place tart on the middle rack of the oven. Bake in 350 degree F-heated oven for 30 minutes.
• Warm up the strained liquid fig preserves for 20 seconds in the microwave.
• When tart is ready, remove from oven and brush surface of the pears evenly with the warmed fig liquid.
• Return to oven and place on the top rack. Broil very briefly; watching carefully until pears gain a nice caramelized look.
• Remove from oven and let cool for at least 1 1/2 hours before serving.
• When ready, place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards (see photo).
• Cut pear fig tart into eight slices and serve. Enjoy!

MEDITERRANEAN LAYERED TORTE

Steps:

• Place cream cheese and feta cheese in food processor. Cover and process until blended. Divide into thirds (about 1 cup each).
• Line 5-cup mold or loaf pan, 8 1/2x4 1/2x2 1/2 inches, with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon tomatoes evenly over cheese layer. Spoon hummus evenly over tomatoes. Sprinkle with cucumber.
• Spoon one-third of the cheese mixture over cucumber; smooth top with spatula. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over olives; smooth top with spatula. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours but no longer than 48 hours.
• When ready to serve, turn mold upside down onto serving platter. Remove plastic wrap. Serve torte with pita wedges.

MEDITERRANEAN TORTE

Steps:

• 1. Roll out each bread loaf, on lightly floured surface, into a 12-inch circle. Fit one dough into a 9-inch springform pan, allowing edges to overhang.
• 2. Drain all the liquid out of the canned ingredients and get out excess moisture in spinach and red pepper strips, with paper towels. Set aside.
• 3. Saute the mushrooms using a nonstick skillet for 5-8 minutes. Drain.
• 4. Layer in this order: 1/2 Salami All Mushrooms All Olives 1/2 Cheese 1/2 Ham All Spinach All Peppers 1/2 Salami 1/2 Ham All Artichokes 1/2 Cheese
• 5. Brush egg mixture on overhanging pastry edges. Top the torte with remaining round shaped bread dough. Fold overhanging edges over top pastry, crimping as necessary to seal. Brush top with remaining egg mixture.
• 6. Bake at 350 degrees, on bottom oven rack, for 30 minutes. Cover the top with aluminum foil and bake additional 15-20 more minutes.
• 7. Cool in pan on a wire rack. Remove sides of pan. Cut into wedges. Serve

25 BEST TORTE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious torte recipe in 30 minutes or less!

BREAKFAST TORTA WITH JAM (ITALY)

Steps:

• Preheat the oven to 350 F.
• Line a 9 inch round cake pan with parchment paper.
• In a mixing bowl, add your flour, sugar and a pinch of salt.
• Create a hole in the center of the flour mixture and crack your eggs into the open space.
• Rinse a single lemon (Thea buys Organic!) and zest over the flour mixture.
• Over the stove, heat butter until melted. Once the butter has melted, mix into your dough.
• Work the dough with your hands to mix all the ingredients. "If the pastry is too soft - add flour. If it's too hard - add another egg."
• Cover the bottom of the cake pan with parchment paper and then half the dough, saving the other half of the dough for the top of the pastry. "I use the same pastry for apple pie... obviously you have to put apples."
• Cover the bottom of the pastry with the desired amount of jam. Cover with crumbles of the leftover dough.
• Bake for 25 minutes - the pastry will begin to brown and "it must have a smell" (a delicious smell at that).
• Let the pastry cool and harden.
• Enjoy!

MEDITERRANEAN LAYERED TORTE

Steps:

• Place cream cheese and feta cheese in food processor; cover and process until blended. Divide into thirds (about 1 cup each).
• Line a 5 cup mold or a 8-1/2 x 4-1/2 x 2-1/2 loaf pan with plastic wrap. Spoon 1/3 of the cream cheese mixture in bottom of mold. Smooth top with spatula. Spread tomatoes over cheese layer. Spoon hummus over tomatoes; then sprinkle cucumbers over hummus.
• Spoon another cup of cheese mixture over cucumbers; smooth out. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over the olives; smooth out. Bang filled mold on counter to pack down the torte.
• Cover and refrigerate at least 24 hours, but no more than 48 hours.
• When ready to serve, turn mold upside down on serving platter. Remove plastic wrap and serve torte with your choice of breads, or crackers.

MEDITERRANEAN SLICES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Unroll the pastry and cut into 4 rectangles. Take a sharp knife and score a 1cm edge inside each rectangle, taking care that you don't cut all the way through the pastry. Place on a baking sheet.
• Spread 1 tbsp pesto onto each slice, staying inside the border, then pile up the peppers and artichokes. Cook in the oven for 15 mins until the pastry is starting to brown.
• Tear the mozzarella ball into small pieces, then scatter it (or use cheddar, if you prefer) over the veg. Return to the oven for 5-7 mins until the pastry is crisp and the cheese has melted. Serve with a green salad.

MEDITERRANEAN TORTE

Steps:

• 1. Roll out one package of the refrigerated bread dough into a 12-inch circle. Fit dough into a 9-inch springform pan, allowing edges to overhang. Layer on Top of Dough: 1/2 salami all muchrooms all olives 1/2 cheese 1/2 ham all spinach all peppers 1/2 salami 1/2 ham all artichokes 1/2 cheese
• 2. Stir together eag and water; brush on overhanging pastry edges. Top torte with second rolled out packaged dough, crimping as necessary and press to seal. Brush top with remaining egg mixture.
• 3. Bake at 350 degrees on bottom oven rack for 30 minutes. Cover top with aluminum foil and bake additional 20 minutes. Cool on wire rack. Remove sides of pan. Cut into wedges.

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.