Tourte Milanese

Tourte Milanese, originally uploaded by cabanagirl.

A good choice for New Year's Eve dinner or brunch the next morning. We had this layered pastry on Christmas Eve. It baked while we were out and when it was time for dinner it was still warm and ready to eat.
I first made this dish about 35 years ago after taking a demonstration cooking class at Williams-Sonoma. I was dying to try it as soon as I got home. It was often the main feature of a brunch-filled with omelets and ham. Since fresh eggs are daily ritual at my house it only seemed perfect to include them in my Christmas Eve meal.
I do hope you can try this Italian tart for yourself

Tourte Milanese, originally uploaded by cabanagirl.

and the inside

layering the torte, originally uploaded by cabanagirl.

1st layer: omelet
2nd layer: kale (spinich, or Swiss chard)
3rd layer: 1/4 lb sliced ham
4th layer: 1/4 lb Swiss cheese
5th layer: red peppers, roasted and peeled
6th layer: 1/4 lb Swiss cheese
7th layer: 1/4 lbs sliced ham
8th layer: sauteed kale
9th layer: herbed omelet

Line an 8 inch springform pan with 2/3 pastry. layer away, top with the remaining 1/3 pastry dough and make an extra design on top.
Brush with a mixture of 1 egg yolk and 2 Tbs cream.
Bake at 375 deg for 1 hour 10 minutes
Serve hot or room temp