Side Pannel
Herb Omelet Torte
Herb Omelet Torte
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Eggs, Cakes
Ingredients List
- 20 oz Frozen puff pastry
- (defrosted 15 minutes)
- FILLING:
- 1 tb Olive oil
- 1 tb Butter
- 1 Garlic clove, minced
- 1 lb Spinach leaves, rinsed,
- Stems removed, and dried
- 1/2 ts Freshly grated nutmeg
- Salt and pepper to taste
- 12 oz Swiss cheese, shredded
- 1/2 lb Cooked ham, turkey, or
- Chicken, thinly sliced
- 2 Red peppers, cut into strips
- Sauteed (or
- 4 oz Pimentos, drained)
- 12 Black olives, pitted, sliced
- 1 Egg, beaten
- OMELET:
- 6 Eggs
- 1 1/2 tb Chopped chives or green
- Onion
- 2 tb Chopped parsley
- 1 tb Snipped dill weed
- 1 tb Chopped tarragon
- Salt and pepper to taste
- 2 tb Butter
Directions
Lightly butter an 8 or 9-inch spring-form pan. Roll out puff pastry
one-quarter inch thick. Line bottom and sides of pan with the pastry. Seal
pastry seams by moistening with a few dabs of water and pressing together.
Reserve enough dough to cut a large circle to cover top and to decorate.
Refrigerate pan and pastry circle for top. To prepare omelet filling: Heat
olive oil and butter in a large skillet. Add garlic and spinach, saute
together until wilted. Continue heating until water is evaporated. Season
with nutmeg, salt, and pepper. Remove to a plate and refrigerate.
OMELET: Beat together the eggs, herbs, salt, and pepper. Heat 1 Tb. butter
in an 8 or 10-inch skillet over medium heat. Pour one-half of the egg
mixture into skillet. Be sure to loosen edges while omelet is cooking.
When set, remove omelet to a platter. cook a second omelet with remaining
butter and egg mixture.
To assemble torte: Preheat oven to 350 F. Remove spring-form pan from
refrigerator. Layer in pan 1 omelet, one-half of the cooked spinach,
one-half of the shredded cheese, and one-half of the meat. Add all the red
pepper and olives. Repeat layering in reverse order using remaining
ingredients. Cover omelet with reserved pastry circle and seal to side
pastry by pinching dough together with fingers. With the tip of a paring
knife, evenly mark 8 slits in the pastry top. Brush with beaten egg. Set
pan on a cookie sheet. Bake 50-60 minutes. cool slightly before removing
from pan and slicing. Serve hot or at room temperature.
11, 99
one-quarter inch thick. Line bottom and sides of pan with the pastry. Seal
pastry seams by moistening with a few dabs of water and pressing together.
Reserve enough dough to cut a large circle to cover top and to decorate.
Refrigerate pan and pastry circle for top. To prepare omelet filling: Heat
olive oil and butter in a large skillet. Add garlic and spinach, saute
together until wilted. Continue heating until water is evaporated. Season
with nutmeg, salt, and pepper. Remove to a plate and refrigerate.
OMELET: Beat together the eggs, herbs, salt, and pepper. Heat 1 Tb. butter
in an 8 or 10-inch skillet over medium heat. Pour one-half of the egg
mixture into skillet. Be sure to loosen edges while omelet is cooking.
When set, remove omelet to a platter. cook a second omelet with remaining
butter and egg mixture.
To assemble torte: Preheat oven to 350 F. Remove spring-form pan from
refrigerator. Layer in pan 1 omelet, one-half of the cooked spinach,
one-half of the shredded cheese, and one-half of the meat. Add all the red
pepper and olives. Repeat layering in reverse order using remaining
ingredients. Cover omelet with reserved pastry circle and seal to side
pastry by pinching dough together with fingers. With the tip of a paring
knife, evenly mark 8 slits in the pastry top. Brush with beaten egg. Set
pan on a cookie sheet. Bake 50-60 minutes. cool slightly before removing
from pan and slicing. Serve hot or at room temperature.
11, 99
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