Tourte Milanese

Tourte Milanese makes an elegant and impressive brunch showstopper with colorful layers of eggs, peppers, ham, spinach, and cheese. While it looks complicated, this simplified version uses puff pastry and creamed spinach to cut down on the labor. Best of all it can be made ahead so on the big day, you can simply bake (or reheat) it, and focus on enjoying your time with family and friends.

There are three components that must be made before you make the tourte itself: roasted peppers, creamy garlic spinach, and herb egg omelets. Once these 3 things are made, it's a simple matter of assembling the layers and baking. Let's dive in!

Ingredients:

• 1 package (1 lb.) of puff pastry, thawed

• Flour for dusting your work surface

• 12 oz sliced ham (2 packages)

• 12 oz sliced Swiss cheese (one package)

• Egg wash: 1 egg beaten with 2 Tbsp milk or water

• Salt and pepper to taste

• 10 oz spinach (2 packages)

• 3 cloves garlic

• 3 Tbsp cream

• ¼ teaspoon grated nutmeg

• 4-6 red bell peppers

• 11 eggs

• 3 Tbsp. chopped herbs of your choice (parsley, chives, or tarragon are great options)

• 2 Tablespoons unsalted butter

Instructions:

1. Roast the peppers
   • Preheat oven to 425°F
   • Place washed & dried peppers in an oven proof baking dish
   • Roast for 30-40 minutes, turning peppers once halfway through.
   • Remove from oven when skin is slightly charred and peppers are soft to the touch. Skins should easily slip off the pepper flesh.
   • Remove stems, seeds, and skins from peppers.
   • Slice into strips.
2. Prepare the egg omelets
   • Beat the eggs with the herbs and a pinch of salt and pepper.
   • Melt 1 Tbsp. butter in an 8" pan over medium heat.
   • Add 1/2 of the beaten egg mixture and cook without stirring until eggs are set on the bottom. Carefully flip to cook the other side. Keeping the omelet flat, remove to a plate and cover.
   • Repeat with the remaining egg mixture so you have two egg omelet rounds.
3. Prepare the spinach
   • Melt 2 tsp butter in a large pan over medium heat.
   • Add the spinach and garlic (working in batches if necessary), stirring constantly.
   • Once the spinach is soft and wilted, it will significantly reduce in size. Reduce heat to low.
   • Add the cream and sprinkle 1 Tbsp flour over the mixture.
   • Cook gently until the mixture thickens. Remove from heat and set aside.

Prepare the tourte:

1. Preheat your oven to 350°F.
2. Generously butter a springform pan (if you don't have a springform pan, that's OK, but a springform pan will make it the easier to remove the tourte while keeping the layers intact so it looks pretty when sliced.)
3. Roll out both sheets of puff pastry together on a lightly floured surface to form a rectangle. Cut 1/4 off and set aside. (You'll use this for the top later.) Place the remaining 3/4 of the puff pastry into the springform pan, completely covering the bottom and sides of the pan with 1-2" hanging over the edge of the pan.
4. Seal the bottom of the pastry by brushing it with the egg wash. Keep the remaining egg wash for use later.
5. Place one of the egg rounds in the bottom of the pastry-lined pan.
6. Layer 1/2 the cooked spinach evenly over the egg layer.
7. Arrange a layer of 1/2 the ham slices evenly over the vegetables, followed by a layer of 1/2 the cheese slices.
8. Evenly spread the roasted bell peppers on top of the cheese.
9. Repeat the layers, but in reverse order: the remaining cheese slices, then the remaining ham, the remaining spinach, and finally the other egg omelet.
10. Roll out the second sheet of puff pastry so it will cover the entire top of the pan. Carefully place it on top of the filling.
11. Press the edges of the two puff pastry sheets together to seal, using a fork to crimp the edges. Try to tuck all the pastry in so it stays within the springform pan.
    At this point, you can refrigerate the pastry for up to a day and bake it the morning of your brunch. Or, you can finish baking it the day before and reheat it in the oven on the morning of your brunch.
12. Brush the top of the puff pastry with the remaining egg wash for a golden finish.
13. Using a sharp knife, make several small slits on the top of the puff pastry to allow steam to escape during baking.
14. Bake on the lowest oven rack in the preheated oven for 90 minutes, or until the puff pastry is golden brown and crispy. Tip: if the top or edges begin to brown too early, cover them with aluminum foil while the other areas cook.
15. Remove from the oven and let it cool for a few minutes before removing the springform pan. Letting it cool will help the layers hold together after slicing. Tip: Running a knife around the outside edge of the tourte can help loosen it from the pan.
16. Slice and serve warm.
17. Enjoy your delicious Tourte Milanese as a delightful brunch centerpiece or appetizer!