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Tart Milan

southern.chef's picture
Ingredients
  Puff pastry 1 Pound, thawed and divided (1 Package, Commercial)
  Egg 1 , beaten
  Sweet red pepper 1 Large, chopped
  Fresh spinach 1 Pound
  Butter/Margarine 1 Tablespoon, melted
  Chopped fresh chives 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Ground nutmeg 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Thinly sliced ham 12 Ounce, divided
  Garlic 2 Clove (10 gm), minced
  Butter/Margarine 8 Teaspoon, divided (2 Tablespoons Plus 2 Teaspoons)
  Shredded swiss cheese 12 Ounce, divided (3 Cups)
  Dried whole tarragon 3⁄4 Teaspoon
  Eggs 9
  Fresh parsley sprigs 4
  Fresh spinach leaves 4
  Pimiento cutouts 4
  Pepper 1 Pinch
Directions

Remove stems from spinach; wash leaves in lukewarm water.
Drain and set aside.
Saute red pepper and garlic in 1 tablespoon butter and oil in a Dutch oven, remove red pepper and garlic, reserving drippings in pan.
Add spinach, nutmeg, 1/8 teaspoon salt, and pepper, stirring gently.
Cover and cook over high heat 3 to 5 minutes.
Drain and press between paper towels to remove excess moisture.
Line a greased 8 inch springform pan with 1 sheet of puff pastry, leaving 1/2 inch overhang; set aside.
Cut remaining sheet of puff pastry into a 9 inch circle; cover with a damp cloth and set aside.
Combine 9 eggs, chives, parsley, tarragon, and 1/4 teaspoon salt; beat well.
Heat an 8 inch omelet pan or heavy skillet over medium heat until it is hot enough to sizzle a drop of water.
Add 2 teaspoons butter, and rotate pan to coat bottom.
Pour about one fourth of egg mixture into pan.
As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath.
Cook until eggs are set and top is still moist and creamy.
Loosen omelet with spatula; transfer to pastry lined pan.
Repeat procedure for second, third, and fourth omelet, transferring omelets to wax paper.
Set aside.
Layer one third of spinach, 1/2 cup cheese, one third of ham, 1/2 cup cheese, and one third red pepper over omelet in pan.
Top with second omelet and the same amount of remaining layered ingredients.
Top with third omelet and remaining layered ingredients; top with remaining omelet.
Top with pastry circle; seal well, crimping edges, if desired.
Make indentations in pastry with a knife, dividing pie into 6 or 8 portions; brush top with beaten egg.
Place springform pan in a shallow pan.
Position oven rack in lower third of oven; bake at 350° for 60 to 65 minutes.

Recipe Summary

Course: 
Breakfast
Method: 
Baked

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