Tourte Milanese
Submitted by Terry69
Layered savory pie in flaky puff pastry with herb omelets, garlicky spinach, Swiss cheese, ham, and roasted red peppers. An Italian-style tourte that slices into gorgeous layers for a stunning brunch or appetizer.
YIELD
8 servingsPREP
15 minCOOK
75 minREADY
90 minThink of this as the most sophisticated brunch pie you’ve ever laid eyes on.
Inside a golden puff pastry shell, you’ll find layers of herb-flecked omelets, garlicky sauteed spinach, thinly sliced Swiss cheese, ham, and sweet roasted red peppers, all stacked up like a savory Italian cake.
When you slice into it, every piece reveals those beautiful striped layers.
It takes a bit of assembly, but nothing here is complicated. You make two flat omelets, saute the spinach, layer everything in a springform pan lined with pastry, and let the oven do the rest.
Pro Tips
- Keep the remaining pastry refrigerated while you work. Warm puff pastry gets sticky and won’t puff properly
- Squeeze every last drop of water from the blanched spinach, or your tourte will have a soggy bottom layer
- Let it cool for 10 to 15 minutes after baking before releasing the springform. This lets the layers set so they hold together when sliced
- Use a sharp, thin knife to cut clean slices through all those layers
Ingredients
Directions
Lightly grease 8-inch springform pan.
Roll out ¾ pastry ¼ inch thick and line bottom and sides of pan.
Keep remaining pastry refrigerated.
Heat oil and butter in large skillet.
Add spinach and garlic and sauté 2 to 3 minutes.
Season to taste with nutmeg, salt and pepper.
Remove from skillet.
Add red peppers to skillet and sauté briefly.
Remove from heat and set aside.
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 ½ 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.
To assemble: Position rack in lower ⅓ of oven and preheat to 350℉ (180℃).
Layer ingredients in prepared pan in following order: 1 omelet, ½ spinach, ½ cheese, ½ ham, and all red peppers.
Repeat layering in reverse order, using remaining ingredients.
Roll remaining pastry ¼ inch 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.
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