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Tourte Milanese

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Submitted by Terry69

YIELD

8 servings

PREP

15 min

COOK

75 min

READY

90 min

Ingredients

1 453.6
POUND G PUFF PASTRY
1 15
TABLESPOON ML VEGETABLE OIL
1 15
TABLESPOON ML BUTTER
1 453.6
POUND G SPINACH
fresh, blanched, well-drained
2 2
CLOVES CLOVES GARLIC
minced
¼ 1.3
TEASPOON ML NUTMEG
or more
1 1
X X SALT AND BLACK PEPPER
freshly ground *
2 2
LARGE LARGE SWEET RED BELL PEPPERS
cut in 1 inch pieces, blanched
Omelets
5 5
LARGE LARGE EGGS
2 1E+1
TEASPOONS ML CHIVES
chopped
2 1E+1
TEASPOONS ML PARSLEY LEAVES
chopped
1 5
TEASPOON ML TARRAGON LEAVES
fresh, chopped
1 1
X X SALT *
2 3E+1
TABLESPOONS ML BUTTER
8 231.2
OUNCES ML/G SWISS CHEESE
thinly sliced
8 231.2
OUNCES ML/G HAM
thinly sliced
1 1
EACH EACH EGGS
beaten

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 527 62% from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 194mg 65%
Sodium 604mg 25%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 12%
Sugars g
Protein 40g
Vitamin A 142% Vitamin C 116%
Calcium 20% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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