Tourte Milanese Recipe

Note: Spinach should be blanched first, then well drained. Red peppers should be cut into 1" pieces and blanched.

Step 1

Lightly grease 8-inch springform pan. Roll out 3/4 pastry 1/4" thick and line bottom and sides of pan. Keep remaining pastry refrigerated. Heat oil and butter in large skillet. Add spinach and garlic and saute'' 2 to 3 minutes. Season to taste with nutmeg, salt and pepper. Remove from skillet. Add red peppers to skillet and saute'' briefly. Remove from heat and set aside.

Step 2

For omelets: Lightly beat eggs, herbs and salt to taste. In 7- to 8-inch skillet over medium heat, add 1 tablespoon butter and shake so butter coats bottom evenly. Pour in 1/2 egg mixture and stir briefly. As eggs start to set, lift edges so liquid can run under. When eggs are completely set, and top of omelet is no longer moist, shake pan and slide omelet onto warm plate. Repeat with remaining butter and egg mixture.

Step 3

To assemble: Position rack in lower 1/3 of oven and preheat to 350 degrees. Layer ingredients in prepared pan in following order: 1 omelet, 1/2 spinach, 1/2 cheese, 1/2 ham, and all red peppers. Repeat layering in reverse order, using remaining ingredients. Roll remaining pastry 1/4" thick. Cut out 8-inch circle. Place over omelet and seal well to pastry lining by pinching with fingers. With tip of knife, draw number of slices desired directly on pastry, or decorate with scraps of pastry. Brush with beaten egg. Place pan on baking sheet and bake until golden brown, about 70 to 75 minutes. Cool slightly. Release from pan and serve tourte warm, slicing with sharp, thin knife.

Things You'll Need

  • 1lb Puff pastry
  • 1tb Oil
  • 1tb Butter
  • 1lb Fresh spinach*
  • 2 Garlic cloves; minced
  • 1/4ts Nutmeg (or more)
  • Salt & freshly ground pepper
  • 2 Lg red peppers*
  • 5 Eggs
  • 2ts Chopped chives
  • 2ts Chopped parsley
  • 1ts Chopped fresh tarragon*
  • Salt
  • 2tb Butter
  • 8oz Swiss cheese, thinly sliced
  • 8oz Ham, thinly sliced
  • 1 Egg; beaten

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