Tourte Milanese

By Naperville Magazine
November 2025 View more Recipe

By Kelli Ra Anderson

Perfect for a cozy weekend morning or a make-ahead for a brunch gathering, this tourte Milanese makes use of time-saving short cuts in November’s season of hectic holiday demands. A French favorite any time of year, this layered beauty comes together in a flash by using frozen puff pastry, jarred roasted red peppers, frozen spinach, and packages of deli ham and shredded cheese. Can you make it from scratch? Mais oui! But why, when you will love it the faster way.

INGREDIENTS

13 eggs, beaten (1 reserved for an egg wash)
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley (optional)
2 teaspoons Dijon mustard
1½ teaspoons salt
1 teaspoon pepper
4 tablespoons butter
12 ounces chopped frozen spinach, thawed and squeezed very dry
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup cream
¼ teaspoon fresh-ground nutmeg
2 frozen sheets puff pastry (brands with butter are best)
2 cups shredded cheese (Gruyère preferably, but others are fine)
½ pound thinly sliced ham
½ cup finely chopped sun-dried tomatoes
8 ounces roasted red peppers, drained and patted dry
1 tablespoon milk

PRO TIP: Spinach is water-dense, whether fresh or frozen. To avoid a soggy pie, wring out excess moisture from thawed frozen spinach (or from fresh spinach that has been sautéed and wilted down) by placing spinach in the center of a clean tea towel, gathering up the corners and twisting tightly to remove as much water as possible.

DIRECTIONS

1. Preheat the oven to 350 degrees.

2. Mix 12 beaten eggs, chives, parsley, Dijon, 3/4 teaspoon salt, and 1/2 teaspoon pepper, in a bowl.

3. Heat a sauté pan on medium low, melting 2 tablespoons butter. Pour in egg mixture. Stir and fold gently until eggs are soft-scrambled (still wet in places) and remove to a bowl. Set aside to cool.

4. In a sauté pan, melt 2 tablespoons butter and add 1 tablespoon olive oil over medium-high heat. Add garlic and sauté 1 to 2 minutes until light brown.

5. Add spinach, nutmeg, cream, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Stir until the cream is absorbed. Set aside to cool.

6. Spray oil inside a nine-inch springform pan lined with parchment paper.

7. Roll out one sheet of thawed puff pastry on a floured board. Lay the dough in the pan, covering the bottom, and gently press up and over the sides.

8. Layer half the scrambled egg into the pan, followed by a layer of half the spinach, half the cheese, half ham, and all of the pepper and tomatoes. Layer again the remaining ham, cheese, spinach, and egg. Fold any dough overhanging the sides, toward the center. Brush dough with an egg wash (1 beaten egg with tablespoon milk).

9. Roll out the second sheet of dough; lay it over the pie to cover completely, cutting away the overhanging edges and tucking into the sides of the pan to seal. Brush the top with remaining egg wash, poke vents, and place into the oven for 1 hour or until golden brown.

10. Allow the pie to cool. Serve either at room temperature or slightly warmed. (It’s even better the next day.)

Photos: Kellira Media