*  Exported from  MasterCook  *
                              TOURTE MILANESE
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Puff pastry
    1       tb           Oil
    1       tb           Butter
    1       lb           Fresh spinach*
    2                    Garlic cloves -- minced
      1/4   ts           Nutmeg (or more)
                         Salt & freshly ground pepper
    2                    Lg red peppers*
    5                    Eggs
    2       ts           Chopped chives
    2       ts           Chopped parsley
    1       t            Chopped fresh tarragon*
    2       tb           Butter
    8       oz           Swiss cheese, thinly sliced
    8       oz           Ham, thinly sliced
    1                    Egg -- beaten
   *Note: Spinach should be blanched first, then well drained.  Red peppers
          should be cut into 1 pieces and blanched.
   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.
   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.
   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.
   From: Bon Appetit, RSVP column. Michel Richard restaurant, Los Angeles,
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