Tourte Milanese

5 from 2 votes

What could be more dramatic than spectacular layers of green, red, white and pink encased in pasta frolla for this best of all make ahead entrees?

Prep Time2

Cook Time1 30

Total Time3 30

Course: Savory Tart

Cuisine: American

Keyword: savory entre, savory tart, Tourte Milanese

Servings: servings

Calories: 488kcal

Author: Helen S. Fletcher

Equipment

9x3 cheesecake or springform pan

Ingredients

Omelets

This is for 2 omelets. Use half the ingredients for each. These can be made the day ahead and refrigerated.
2 Tablespoons fresh chives, chopped
2 Tablespoons fresh parsley, chopped
¾ teaspoon dried oregano
¾ teaspoon salt
½ teaspoon black pepper
10 large eggs
4 tablespoons water
Butter and/or oil for pan

Spinach Filling

This can be made the day ahead and refrigerated.
24 ounces chopped frozen spinach, thawed and the water squeezed out
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, peeled and minced
¾ teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
½ cup cream

Pasta Frolla Crust

3 ⅓ cups all-purpose flour (420 grams)
1 ¼ teaspoons salt
¾ cup unsalted butter, refrigerated (175 grams)
2 eggs + 1 yolk
¼ cup cream

Assembly of the Tourte Milanese

Pasta Frolla Crust
Two Omelets
Spinach Filling
½ pound Swiss Cheese, thinly sliced (225 grams)
½ pound smoked ham, thinly sliced (225 grams)
1 pound jar or can of fire roasted red peppers, drained and patted dry (454 grams)
1 Egg beaten for egg wash

Instructions

Omelets

Chop the chives and parsley separately. Set aside. Have the oregano, salt and pepper in close proximity to the saute pan.
For each of 2 omelets, whisk 5 eggs until completely blended. Add 2 tablespoons water.
Add a bit of butter or oil to a 9” saute pan and heat until melted and hot.
Pour in the eggs. Immediately, sprinkle with half of the chives, parsley, oregano, salt, and pepper or as much or little as you care.
Cook until the bottom is just set. It will still have a lot of uncooked eggs on top. Lift the omelet in several places, tilt the pan and let the liquid run underneath.
Cut the omelet in half and flip it over. Cook briefly just until set.
Remove it to a sheet pan to cool. Cover and cool completely before using.
Repeat with the second half of the ingredients.

Spinach Filling

Heat the oil, butter and garlic in a large skillet or pot over medium heat.
Add the spinach and saute for 2 to 3 minutes.
Add salt, pepper and nutmeg and cream. Mix quickly so the spinach absorbs the cream.
Remove the spinach filling, correct the seasonings, cover and cool completely. Set aside.
This may be made the day ahead and refrigerated

Pasta Frolla Crust

Place the flour and salt in the bowl of a processor. Process to mix.
Cut the cold butter into small pieces and add to the processor. Process until it looks mealy and no butter is visible.
Whisk the eggs, yolk and cream together and pour over the ingredients in the processor.Process until a ball forms. Redistribute the dough, making sure the top of the dough is on the bottom. Process again.
Spray a 9x3” cheesecake or springform pan very well with a non-stick baking release. Set aside.
Divide the dough in half.
Divide one piece in half again and roll each piece into a 9” circle. Place one in the bottom of the prepares pan. Cover the second circe with plastic wrap and refrigerate while preparing the sides.
For the sides, divide the second piece of dough into 3 equal pieces. If you don’t have a scale, roll the dough into a log and divide into 3.
Roll each piece into a 11" x 4" inch rectangle.
Place each one, as it is rolled, against the side of the pan with a 1" overhang. The spray should keep it in place. Join the seams well by pressing them firmly together.
Seal the bottom edges together by pressing firmly.

Assembly

Egg wash - 1 egg beaten well with 1 teaspoon of water
Place one omelet in the bottom of the pan.
Spread half of the spinach filling over the omelet.
Cover the omelet with half of the cheese.
Then half the ham goes on.
All of the red peppers go over the ham. Make sure they are very dry.
Now reverse the order so ham, cheese, spinach filling and the omelet finish the filing. Press down so the fillings are flat.
Fold the over hanging dough over the omelet. Brush it with the egg wash. Remove the second circle of dough from the refrigerator and let it warm just slightly. Place it on top of the omelet making sure it is firmly against the edge of the pan.
Cut a vent in the center of the dough and carefully with a very sharp knife. Mark the tourte into 10 to 12 pieces. Brush with egg wash. Reserve the remainder of the egg wash.
Refrigerate for an hour or overnight before baking.
Brush with egg wash again before baking.

Baking the Tourte

If baking immediately, bake at 350°F for 1 ¼ to 1 ½ hours until medium brown. Cool to warm or room temperature to serve.
Cool completely and refrigerate up to 2 days if making ahead.
If baked ahead, bring it to room temperature. Wrap in foil, leaving a vent hole at the top. place it on a baking sheet and warm it in a 350°F oven for about 30 minutes to warm and freshen.
Serve cold, room temperature or slightly warmed but not hot.

Notes

Both the spinach and omelets can be made the day ahead of assembly. Just cover and refrigerate them.

I use frozen spinach, well drained and squeezed dry. It looks like a lot, but when it is thawed and cooked, it reduces a lot.

Jarred fire roasted red peppers, drained and blotted dry are perfect.

Make sure the ham and cheese are sliced thinly.

Trim the casing off the ham if there is one.

Cutting the omelets in half when cooking makes them much easier to flip.

All of the parts of the filling should be room temperature or cold when assembling.

Make sure the butter is refrigerator cold when making the pasta frolla. This enables it to be rolled immediately. If at any point it becomes soft, refrigerate or freeze for a few minutes.

This Tourte Milanese can be made ahead in one of two ways.

Assemble, unbaked, up to two days ahead and refrigerate unbaked, Bring to room temperature before baking and bake as directed. Make sure when assembling, to dry the vegetables well between paper towels.

Alternatively, bake it and refrigerate for 2 or 3 days. To warm, wrap in foil, leaving a small vent at the top. Heat at 350°F for about 30 minutes.

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