The puff pastry - after thawing.
Link to PDF of Tart Milan recipe
The puff pastry - after thawing.
One sheet needs to be rolled out with a rolling pin to assure complete lining of the spring-form pan. The second sheet does not need to be rolled out.
Showing sufficient coverage to line the pan.
Showing the lining of the pan.
A salad plate makes a convenient template to cut the top piece (no rolling necessary).
Preparing the omelets.
The four omelets on wax paper - stacking racks save space in a small kitchen.
Loading the first layer - the bottom omelet is covered with spinach and red pepper (and artichokes).
Adding the prosciutto (I cut it in one inch pieces to make slicing of completed dish easier) - I added the prosciutto first on the other two layers as it lays flat on the omelette.
The cheese has been added and the entire contents pressed with the back of my fingers.
Everything loaded except the last cheese and the top / fourth omelet.
A side view showing that it's heaping above the rim of the pan.
The top omelet is added.
I trimmed the excess pastry with kitchen scissors.
The top piece has been placed, and crimped together. Wetting my fingers and the pastry with water helps the seal.
Another side view of the assembled pastry - only thing left is the egg wash for the top before putting it in the oven.
Fresh out of the oven.
Delivered to the serving table.
The first slice is made.
Let the brunch commence!
Bonus coverage - Jonathan's cornmeal pancakes.
FLOURLESS CORNMEAL PANCAKES
(BASIC RECIPE)
Measure out into a bowl:
1 cup cornmeal
Add:
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp (or more) salt
about as much powdered ginger as leavening: 1 1/2 tsp roughly
Make sure the baking soda and ginger have no lumps.
Mix together completely the liquid ingredients:
2 eggs
2 cups plain yoghurt**
**Important: Greek-style or European-style yoghurt is far preferable to the American. (In Arabic, this is labneh, while regular yoghurt is laban.)
You can replace yoghurt with buttermilk, but the results are not nearly as satisfactory.
Beat the eggs and yoghurt together thoroughly and add the mixture to the dry ingredients.
Beat all together rapidly and thoroughly—the mixture will be frothy and smooth. Since there is no gluten, you don't need to worry about overmixing the way you do with flour pancakes.
Cook on a hot, only slightly oiled griddle: 2 min on the first side, 1 min on the second.
Since there’s no flour, the pancakes are rather more fragile than regular ones. Take care in the turning.
Is it really necessary to say not to pat them after they're turned?