{"id":903,"date":"2017-06-15T07:53:33","date_gmt":"2017-06-15T11:53:33","guid":{"rendered":"https:\/\/timmydick.com\/?page_id=903"},"modified":"2021-09-24T18:05:13","modified_gmt":"2021-09-24T22:05:13","slug":"tourte-milanese","status":"publish","type":"page","link":"https:\/\/tjrecipes.com\/flour-power\/pies\/tourte-milanese\/","title":{"rendered":"Tourte Milanese"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;185459&#8243;][vc_column width=&#8221;1\/4&#8243;][vc_single_image media=&#8221;904&#8243; media_lightbox=&#8221;yes&#8221; media_width_percent=&#8221;100&#8243; shadow=&#8221;yes&#8221; shadow_weight=&#8221;xl&#8221; lbox_dir=&#8221;vertical&#8221; lbox_connected=&#8221;yes&#8221; uncode_shortcode_id=&#8221;121335&#8243;][vc_single_image media=&#8221;905&#8243; media_lightbox=&#8221;yes&#8221; media_width_percent=&#8221;100&#8243; shadow=&#8221;yes&#8221; shadow_weight=&#8221;xl&#8221; lbox_dir=&#8221;vertical&#8221; lbox_connected=&#8221;yes&#8221; uncode_shortcode_id=&#8221;159988&#8243;][vc_single_image media=&#8221;906&#8243; media_lightbox=&#8221;yes&#8221; media_width_percent=&#8221;100&#8243; shadow=&#8221;yes&#8221; shadow_weight=&#8221;xl&#8221; lbox_dir=&#8221;vertical&#8221; lbox_connected=&#8221;yes&#8221; uncode_shortcode_id=&#8221;397014&#8243;][vc_single_image media=&#8221;907&#8243; media_lightbox=&#8221;yes&#8221; media_width_percent=&#8221;100&#8243; shadow=&#8221;yes&#8221; shadow_weight=&#8221;xl&#8221; lbox_dir=&#8221;vertical&#8221; lbox_connected=&#8221;yes&#8221; uncode_shortcode_id=&#8221;540958&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<em><strong>Michel Richard Cooking With Julia<\/strong><\/em><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>1 pound puff pastry, chilled<\/li>\n<\/ul>\n<p><strong>For the Eggs<\/strong><\/p>\n<ul>\n<li>10 large eggs<\/li>\n<li>1 tablespoon chopped fresh chives<\/li>\n<li>1 tablespoon chopped fresh flat-leaf parsley<\/li>\n<li>2 teaspoons snipped fresh tarragon<\/li>\n<li>Salt and freshly ground black pepper to taste<\/li>\n<li>3 tablespoons unsalted butter<\/li>\n<\/ul>\n<p><strong>Preparing the Pastry:<\/strong><\/p>\n<p>Generously butter an 8 1\/2 inch springform pan. The butter will help the pastry stick to the sides of the pan. Cut off one quarter of the pastry, cover, and set aside. Roll out remaining puff pastry on a lightly floured board to a \u00bc inch thick round. Carefully fit the pastry into the pan, pressing to get a smooth fit. Don\u2019t worry about perfection, but do leave a 1 inch overhang.<\/p>\n<p>Roll out the smaller piece of pastry until it is \u00bc inch thick. Cut out an 8-inch circle of dough for the top of the tourte and lift it onto a plate. Cover both the crust and the lid with plastic wrap and keep them refrigerated while you prepare the filling.<\/p>\n<p><strong>Making the Eggs:<\/strong><\/p>\n<p>The eggs are used to seal the tourte. Whisk eggs, herbs, salt and pepper together in a small bowl. Melt the butter in a large skillet over low heat and pour in the eggs. Gently but constantly stir the eggs around in the pan. You want to cook them slowly and loosely since they will be cooked further in the tourte. Slide the eggs onto a plate, without mounding them, and cover immediately with plastic wrap. The eggs need to be cooled before assembling the tourte.<\/p>\n<p><strong>The Filling:<\/strong><\/p>\n<ul>\n<li>6 large red bell peppers<\/li>\n<li>Salt and freshly ground black pepper to taste<\/li>\n<li>1\u00bd pounds spinach, trimmed and washed<\/li>\n<li>1 tablespoon olive oil<\/li>\n<li>1 tablespoon unsalted butter<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>\u00bc teaspoon grated nutmeg<\/li>\n<li>3 tablespoons heavy cream (optional)<\/li>\n<li>8 ounces Swiss cheese, thinly sliced<\/li>\n<li>8 ounces smoked ham, thinly sliced<\/li>\n<li>1 large egg beaten with 1 tablespoon water and a pinch of salt<\/li>\n<\/ul>\n<p><strong>Roast the peppers:<\/strong><\/p>\n<p>Place whole and untrimmed, directly over the flame of a gas burner. As soon as one portion of the skin is charred, turn the pepper. When black and blistered all over, drop into a bowl, cover with plastic wrap and let steam for about 20 minutes. Use your fingers to rub off skin.<\/p>\n<p>Cut each pepper once from top to bottom, cut away the stem, then open the peppers and lay them flat. Trim away the inside veins and discard the seeds; season peppers with salt and pepper and set aside, covered, until needed.<\/p>\n<p><strong>Cook the Spinach\u00a0<\/strong>in a large quantity of boiling salted water for 1 minute to blanch it. Drain spinach in a colander, rinse with cold water, and squeeze to extract all of the excess moisture.<\/p>\n<p>Heat the oil and butter in a large skillet. Add garlic and blanched spinach and saut\u00e9 for 2-3 minutes. Season with salt, pepper, and nutmeg, and add the heavy cream if using. Bring quickly to a boil and stir so it mixes with the spinach. Remove the spinach from the skillet with a slotted spoon and set aside.<\/p>\n<p><strong>Assemble the Torte: <\/strong><\/p>\n<p>Remove the pastry-lined springform pan from the refrigerator and layer the filling ingredients in the following order:\u00a0half the eggs, half the spinach, half the ham, half the cheese, all the roasted peppers, and then continue in reverse with the remaining half of the cheese, remaining half of ham, remaining half of spinach, and the remaining half of eggs.<\/p>\n<p>Fold the excess crust in over the filling, and brush the rim of crust you\u2019ve created with the egg wash. Center the rolled-out top crust over the torte and gently push the edge of the top crust down into the pan, pressing and sealing the top and bottom crusts along the sides.<\/p>\n<p>Brush the top with the egg wash and cut a vent in the center of the crust. Use the point of the knife to etch a design in the top crust, taking care to cut only halfway into the dough.<\/p>\n<p>Chill the fully loaded tourte for 30 minutes to 1 hour before baking.<\/p>\n<p><em>Preheat oven to 350\u00b0F and place rack in lower third of oven.<\/em><\/p>\n<p><strong>Bake the Tourte: <\/strong><\/p>\n<p>Place the tourte on a jelly-roll pan, give it another coat of egg wash, and bake it for 1 hour 10 minutes, or until puffed and deeply golden. Remove from the oven and let rest on a rack until it is just warm or reaches room temperature. Run a blunt knife around the edges of the pan and release the sides.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/4&#8243;][vc_accordion][vc_accordion_tab gutter_size=&#8221;2&#8243; column_padding=&#8221;2&#8243; title=&#8221;Pies&#8221; tab_id=&#8221;1632350350-1-49ccb-9824&#8243;][vc_column_text uncode_shortcode_id=&#8221;194640&#8243;]\n<!-- Page-list plugin v.5.9 wordpress.org\/plugins\/page-list\/ -->\n<ul class=\"page-list \">\n<li class=\"page_item page-item-801\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pies\/apple-pie\/\">Apple Pie<\/a><\/li>\n<li class=\"page_item page-item-776\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pies\/apple-sour-cream-streusel-pie\/\">Apple Sour Cream Streusel Pie<\/a><\/li>\n<li class=\"page_item page-item-899\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pies\/apricot-and-pistachio-tart\/\">Apricot and Pistachio Tart<\/a><\/li>\n<li class=\"page_item page-item-972\"><a 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[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"107900\"][vc_column width=\"1\/1\"][uncode_index el_id=\"index-166167\" loop=\"size:200|order_by:title|order:ASC|post_type:page|categories:-4,-6,5|taxonomy_count:10\" style_preset=\"metro\" single_height_viewport=\"yes\" screen_lg=\"1000\" screen_md=\"600\" screen_sm=\"480\" gutter_size=\"3\" single_width=\"3\" single_fluid_height=\"45\" single_overlay_opacity=\"50\" single_padding=\"2\" uncode_shortcode_id=\"905341\"][\/vc_column][\/vc_row]","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"Thumbprint Cookies","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/03-08-18-thumbprints.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/03-08-18-thumbprints.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/03-08-18-thumbprints.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/03-08-18-thumbprints.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/03-08-18-thumbprints.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":28,"url":"https:\/\/tjrecipes.com\/flour-power\/cakes\/","url_meta":{"origin":903,"position":2},"title":"Cakes","author":"Tim Dineen","date":"August 21, 2018","format":false,"excerpt":"[vc_row full_width=\"stretch_row\" css=\".vc_custom_1534949872205{padding-top: 50px !important;}\"][vc_column][vc_column_text css=\".vc_custom_1632429708206{margin-top: 50px !important;}\" uncode_shortcode_id=\"343717\"] This section has recipes for cakes - cheese cakes, chocolate cakes, pound cakes, refrigerator cakes... Cakes. [\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"107900\"][vc_column width=\"1\/1\"][uncode_index el_id=\"index-166167\" loop=\"size:200|order_by:title|order:ASC|post_type:page|categories:-4,-6,7|taxonomy_count:10\" style_preset=\"metro\" single_height_viewport=\"yes\" screen_lg=\"1000\" screen_md=\"600\" screen_sm=\"480\" gutter_size=\"3\" single_width=\"3\" single_fluid_height=\"45\" single_overlay_opacity=\"50\" single_padding=\"2\" uncode_shortcode_id=\"153258\"][\/vc_column][\/vc_row]","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"Jello Cake","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/11\/jello-cake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/11\/jello-cake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/11\/jello-cake.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/11\/jello-cake.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":42,"url":"https:\/\/tjrecipes.com\/flour-power\/pies\/","url_meta":{"origin":903,"position":3},"title":"Pies","author":"Tim Dineen","date":"August 21, 2018","format":false,"excerpt":"[vc_row full_width=\"stretch_row\" css=\".vc_custom_1534949872205{padding-top: 50px !important;}\"][vc_column][vc_column_text css=\".vc_custom_1535198245417{margin-top: 50px !important;}\"] This section has recipes for Pies - sweet pies and savory pies, hand pies, fruit pies and meat pies. [\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"107900\"][vc_column width=\"1\/1\"][uncode_index el_id=\"index-166167\" loop=\"size:200|order_by:title|order:ASC|post_type:page|categories:-4,-7,-6,8|taxonomy_count:10\" style_preset=\"metro\" single_height_viewport=\"yes\" screen_lg=\"1000\" screen_md=\"600\" screen_sm=\"480\" gutter_size=\"3\" single_width=\"3\" single_fluid_height=\"45\" single_overlay_opacity=\"50\" single_padding=\"2\" uncode_shortcode_id=\"421105\"][\/vc_column][\/vc_row]","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"Silver Palate Sour Cream Apple Pie","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/6-8-apple-pie-3.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/6-8-apple-pie-3.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/6-8-apple-pie-3.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/6-8-apple-pie-3.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/6-8-apple-pie-3.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":32,"url":"https:\/\/tjrecipes.com\/flour-power\/quick-breads-muffins\/","url_meta":{"origin":903,"position":4},"title":"Quick Breads &#038; Muffins","author":"Tim Dineen","date":"August 21, 2018","format":false,"excerpt":"[vc_row full_width=\"stretch_row\" css=\".vc_custom_1534950765346{padding-top: 50px !important;}\"][vc_column][vc_column_text css=\".vc_custom_1632428520461{margin-top: 50px !important;}\" uncode_shortcode_id=\"144390\"] This section contains breads, crackers, and muffins leavened with baking powder or baking soda - Sweet breads, Flat breads, Breakfast breads, Muffins, Beer breads, Savory breads - breads that can be pulled together in an hour or less. [\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=\"yes\" row_height_percent=\"0\"\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"Scones","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/scones-2.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/scones-2.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/scones-2.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/scones-2.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/scones-2.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":24,"url":"https:\/\/tjrecipes.com\/flour-power\/breads\/","url_meta":{"origin":903,"position":5},"title":"Breads","author":"Tim Dineen","date":"August 21, 2018","format":false,"excerpt":"[vc_row][vc_column][vc_column_text uncode_shortcode_id=\"141557\"] This section has recipes for breads - rustic Italian breads, French breads, Sourdough breads, Sandwich breads, Sweet breads, Pizza dough, Buns, Rolls - and, basically, anything made with yeast or a starter. 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