Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Puff pastry 2 Garlic cloves; minced
1 tb Oil 1/4 ts Nutmeg (or more)
1 tb Butter Salt freshly ground pepper
1 lb Fresh spinach* 2 Lg red peppers*

--------------------------OMELETS-------------------------------
5 Eggs 2 tb Butter
2 ts Chopped chives 8 oz Swiss cheese, thinly sliced
2 ts Chopped parsley 8 oz Ham, thinly sliced
1 ts Chopped fresh tarragon* 1 Egg; beaten
Salt

*Note: Spinach should be blanched first, then well drained. Red
peppers
should be cut into 1" pieces and blanched.

Lightly grease 8-inch springform pan. Roll out 3/4 pastry 1/4" thick
and line bottom and sides of pan. Keep remaining pastry
refrigerated. Heat oil and butter in large skillet. Add spinach and
garlic and saute' 2 to 3 minutes. Season to taste with nutmeg, salt
and pepper. Remove from skillet. Add red peppers to skillet and
saute' briefly. Remove from heat and set aside.

For omelets: Lightly beat eggs, herbs and salt to taste. In 7- to
8-inch skillet over medium heat, add 1 tablespoon butter and shake so
butter coats bottom evenly. Pour in 1/2 egg mixture and stir
briefly. As eggs start to set, lift edges so liquid can run under.
When eggs are completely set, and top of omelet is no longer moist,
shake pan and slide omelet onto warm plate. Repeat with remaining
butter and egg mixture.

To assemble: Position rack in lower 1/3 of oven and preheat to 350
degrees. Layer ingredients in prepared pan in following order: 1
omelet, 1/2 spinach, 1/2 cheese, 1/2 ham, and all red peppers.
Repeat layering in reverse order, using remaining ingredients. Roll
remaining pastry 1/4" thick. Cut out 8-inch circle. Place over
omelet and seal well to pastry lining by pinching with fingers. With
tip of knife, draw number of slices desired directly on pastry, or
decorate with scraps of pastry. Brush with beaten egg. Place pan on
baking sheet and bake until golden brown, about 70 to 75 minutes.
Cool slightly. Release from pan and serve tourte warm, slicing with
sharp, thin knife.

From: Bon Appetit, RSVP column. Michel Richard restaurant, Los
Angeles, Calif.

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