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Herb Omelet Torte
8 Servings
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Herb Omelet Torte Ingredients
20 oz Frozen
puff pastry
Saute
ed (or
(
defrost
ed 15 minutes)
4 oz
Pimento
s, drained)
FILLING:
12 Black
olive
s, pitted, sliced
1 tb
Olive oil
1
Egg
, beaten
1 tb
Butter
OMELET:
1
Garlic
clove, minced
6
Eggs
1 lb
Spinach
leaves, rinsed,
1 1/2 tb Chopped
chives
or green
Stems removed, and dried
Onion
1/2 ts Freshly grated
nutmeg
2 tb Chopped
parsley
Salt and
pepper
to taste
1 tb Snipped
dill
weed
12 oz
Swiss cheese
, shredded
1 tb Chopped
tarragon
1/2 lb Cooked
ham
, turkey, or
Salt and
pepper
to taste
Chicken
, thinly sliced
2 tb
Butter
2
Red pepper
s, cut into strips
Instructions for Herb Omelet Torte
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. From "Cranbrook Reflections" cookbook. From: "pat hogberg"
[ bakery-shoppe ] Posted to MM-Recipes Digest V4 #3 by "Rfm"
on Jan 11, 99
Main Ingredient:
Pork
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Butter
Chicken
Chives
Dill
Egg
Eggs
Garlic
Ham
Nutmeg
Olive
Olive Oil
Onion
Parsley
Pimento
Puff Pastry
Spinach
Swiss Cheese
Tarragon
Eggs
Pastry
Cakes
Turkey
Cheese
Chicken
Butter
Olive oil
Onion
Parsley
Puff pastry
Garlic
Spinach
Tarragon
Ham
Pork
for
flavor
and
categorization
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