Recipe - Herb Mayonnaise And Herb Nage

20 ounce Frozen puff pastry
(defrosted 15 minutes)
FILLING:
1 tablespoon Olive oil
1 tablespoon Butter
1 Garlic clove, minced
1 pound Spinach leaves, rinsed,
Stems removed, and dried
One half teaspoon Freshly grated nutmeg
Salt and pepper to taste
12 ounce Swiss cheese, shredded
One half pound Cooked ham, turkey, or
Chicken, thinly cut or sliced up
2 Red peppers, cut into strips
Sauteed (or
4 ounce Pimentos, drained)
12 Black olives, pitted, cut or sliced up
1 Egg, beaten
OMELET:
6 Eggs
1 One half tablespoon Chopped chives or green
Onion
2 tablespoon Chopped parsley
1 tablespoon Snipped dill weed
1 tablespoon Chopped tarragon
Salt and pepper to taste
2 tablespoon Butter

Lightly butter an 8 or 9inch springform pan. Roll out puff pastry
onequarter 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 10inch skillet over medium heat. Pour onehalf 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 springform pan from
refrigerator. Layer in pan 1 omelet, onehalf of the cooked spinach,
onehalf of the shredded cheese, and onehalf 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 5060 minutes. cool slightly before removing
from pan and slicing. Serve hot or at room temperature.

From "Cranbrook Reflections" cookbook. From: "pat hogberg"
p_hogberg@hotmail.com [ bakeryshoppe ]

Posted to MMRecipes Digest V4 #3 by "Rfm" RobertMiles@usa.net on Jan
11, 99