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1
Preheat oven to 325 F. and butter a 10-inch springform pan.
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2
In a bowl with a fork stir together crust ingredients and salt and pepper to taste.
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3
Press mixture into bottom of pan and bake in middle of oven 10 minutes, or until lightly browned.
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4
In a bowl with an electric mixer beat together filling ingredients and salt and pepper to taste until very smooth.
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5
Pour half of filling into crust.
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6
Drop dollops of pesto over filling and spread carefully to form an even topping.
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7
(Some filling may show through.)
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8
Top pesto layer with half of fig slices, overlapping them slightly, and pour remaining filling over figs, spreading evenly.
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9
Bake torte in middle of oven 1 hour and 10 minutes, or until top is golden brown and set.
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10
Cool torte in pan on a rack (filling will deflate slightly).
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11
Chill torte, covered loosely, at least 3 hours and up to 2 days.
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12
In a small saucepan stir together preserves and vinegar and bring to a simmer.
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13
Remove pan from heat and cool mixture.
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14
Stir in salt to taste.
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15
Slice remaining pound figs into 1/4-inch-thick slices.
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16
Run a thin knife around edge of pan and remove side.
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17
Spread torte with preserves mixture, leaving a 1/4-inch border, and top decoratively with remaining fig slices.
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18
With 2 large metal spatulas transfer torte to a serving plate.
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19
Serve torte at room temperature to spread on toasts.
