I have always been intrigued by the difference between Tarts and Tortes (and by the former – I do not mean women who wear short skirts and incorrect coloured lipsticks… but rather reference the treats definitions).
Apparently – a Tart = a pie (is a pastry crust bottom, with filling and no crust on the top and normally baked in a metal dish…. not that I have ever used a metal dish before !?!?). While a Torte is a rice multi-layered cake made without flour!
During a supper club meeting recently – Annabel (our veggie Canadian friend) had made this gorgeous looking Cream cheese/Pesto/Sun Dried tomato dome… which we all tasted once… then went back again… and before you knew it… we were literally knife fighting each other to get another piece!
She very kindly shared the recipe with me… as well as the story of it … it was made by her University friend when she was finishing up her first degree and getting ready to move onto the next stage in her life… so when she made it for us… the same thoughts came to her – as she gets ready to start a whole new chapter to the novel of *Annabel Adventures*.
340g Cream Cheese (at room temperature)
85g Chévre (Goats cheese)
10 sundried tomatoes in oil, drained & cut into slivers
quarter of a cup of pine nuts
Fresh basil for garnish
- Line a small bowl with plastic wrap, leaving some overlapping the edges
- Set aside
- In another bowl, beat cheeses together until smooth
- Spread a layer of creamed mixture in bottom of plastic wrapped bowl
- Top with a layer of Pesto
- Spread this with some sun-dried tomatoes and sprinkling of pine nuts
- Repeat layers ending with cheese
- Fold up plastic wrap around torte and gently press to compress layers
- refrigerate until ready to serve
- Unwrap top of the mold, lift out of bowl and invert onto a plate
- Garnish with pine nuts and fresh basil
- Serve with savoury biscuits or slices of fresh bread