Vegetable and Ham Tourte Milanese

Fully loaded with fresh vegetables, eggs and cheese, this satisfying Tourte Milanese is sure to be an eye-catcher at the brunch table.

Serves: 10Prep: 1 hour 30 minutesCook: 1 hourTotal: 2 hours 30 minutesDifficulty: Medium


Serves: 10

Ingredients

  • 1 package (1.1 lb.) puff pastry, thawed
  • 1 tablespoon butter
  • 10 large eggs, whisked together
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons breadcrumbs
  • 1 jar (12 oz.) roasted red peppers, sliced, strained and dried on a paper towel
  • 1 pound baby spinach, tough stems removed, blanched and squeezed dry
  • 1 package (8 oz.) sliced Swiss cheese
  • 1 package (9 oz.) sliced honey ham
  • 1/2 pound asparagus, trimmed, cut into 2” pieces and blanched
  • 1 large egg mixed with 1 Tbsp. water

Directions

  • Place one thawed puff pastry sheet on top of the other thawed sheet. Roll both sheets together with rolling pin. Cut off ¼ pound of puff pastry, cover and set aside.
  • Generously spray an 9” springform pan with nonstick cooking spray. Roll out the remaining ¾ pound of puff pastry on a floured surface, to about ¼” thick round. Place pastry in the pan, pressing smooth and leave a 1” overhang. Cover with plastic wrap and refrigerate.
  • Roll out the ¼ pound of puff pastry into an 8” circle for the top of the pastry. Place on a baking sheet and cover with plastic wrap; refrigerate.
  • Melt the butter in a large skillet over low heat. Add the eggs, salt and pepper and gently stir, pulling the eggs into the center of the pan. Once loose and soft scrambles occur, remove from heat.
  • Sprinkle the breadcrumbs in the bottom of the puff pastry crust, to prevent sogginess, then top with half of the eggs. Add a layer of half the red peppers, half the spinach, half the Swiss, half the ham and all of the asparagus. Repeat in reverse order with remaining ham, Swiss, spinach, peppers and eggs.
  • Fold the excess crust over the filling and brush the rim with egg wash. Place the 8” circle puff pastry on top of the eggs. Gently seal the crust around the edges and brush with egg wash. Cut a vent in the center of the crust. Refrigerate 30-60 minutes.
  • Preheat oven to 350°F. Place the torte on a baking sheet and brush with egg wash again. Bake 1 hour to 1 hour 15 minutes, until golden brown and puffed.
  • Allow to cool 30-40 minutes, then slice into 8-10 pieces and serve.
  • Refrigerate leftovers up to 4 days.