Julia Child Tourte Milanese Recipe

Prep Time: 45 minutes | Cook Time: 1 hour | Total Time: 2 hours (including resting) | Serves: 8-10

Julia Child Tourte Milanese is a stunning layered savory pie wrapped in golden puff pastry. From Baking with Julia featuring Chef Michel Richard, this showstopper brunch pastry layers herbed scrambled eggs, sautéed spinach, roasted red peppers, sliced ham, and Swiss cheese between flaky puff pastry sheets. When sliced, it reveals dramatic stripes representing the Italian flag.

Julia loved this dish for its drama and make-ahead convenience. It’s the kind of recipe that makes guests gasp when you bring it to the table, then gasp again when you cut into it.

The first time I made this for Easter brunch, my family thought I’d ordered from a fancy bakery. The puff pastry glistening, the layers stacked in perfect stripes of green, white, red, and gold. It looks like a professional project. It’s actually quite straightforward.

The drama: When sliced, the colorful layers are revealed: green spinach, white eggs, red peppers. A showpiece for any brunch or dinner party.

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Why You’ll Love This Recipe

• Stunning presentation: Dramatic colored layers visible when sliced.
• Make-ahead friendly: Assemble the day before, bake fresh.
• Serves a crowd: 8-10 generous slices from one tourte.
• Hot or room temperature: Equally delicious either way.
• Brunch or dinner: Elegant for any occasion.

What Is Tourte Milanese?

A tourte is a French savory pie. “Milanese” indicates the Italian-flag colors created by the layers:

• Green: Spinach
• White: Eggs and cheese
• Red: Roasted peppers

The entire creation is encased in puff pastry and baked until deeply golden. It’s architectural cooking: building layers that create beauty when cut.

Julia Child Tourte Milanese Ingredients

From Baking with Julia with Michel Richard. Serves 8-10.

For the Puff Pastry:

• 2 sheets puff pastry (about 1 lb total), thawed
• 1 egg beaten with 1 Tb water (for egg wash)

For the Herbed Scrambled Eggs:

• 8 large eggs
• 2 Tb butter
• 1 Tb fresh herbs (chives and parsley)
• Salt and pepper

For the Spinach Layer:

• 10 oz frozen spinach, thawed and squeezed very dry
• 1 clove garlic, minced
• 1 Tb butter or olive oil
• Salt and pepper

For the Remaining Layers:

• 2 red bell peppers, roasted, peeled, seeded, cut into strips
• ½ lb thinly sliced ham
• ½ lb Swiss or Gruyère cheese, sliced

How To Make Julia Child Tourte Milanese

Step 1: Prepare the Components

1. Roast peppers: Char over flame or under broiler. Steam in covered bowl 10 minutes. Peel, seed, slice into strips.
2. Sauté spinach: Cook squeezed spinach with garlic in butter until heated through. Season. Cool completely.
3. Make soft scrambled eggs: Beat 8 eggs with herbs, salt, pepper. Scramble in butter until just set with soft curds. Spread on plate to cool.

Step 2: Assemble the Tourte

4. Butter a 9-inch springform pan. Preheat oven to 400°F.
5. Line with pastry: Roll first sheet large enough to line bottom and sides of pan, with overhang.
6. Layer from bottom up:
   • First: Half the scrambled eggs (spread evenly)
   • Second: Half the spinach
   • Third: Half the cheese slices
   • Fourth: Half the ham
   • Fifth: All the roasted red peppers (center stripe)
   • Sixth: Remaining ham
   • Seventh: Remaining cheese
   • Eighth: Remaining spinach
   • Top: Remaining eggs
7. Place top crust: Roll second pastry sheet. Lay over filling. Seal edges by pinching top and bottom crusts together. Trim excess.
8. Finish top: Brush with egg wash. Cut small vent hole in center. Score decorative pattern if desired.

Step 3: Bake

9. Bake at 400°F for 20 minutes.
10. Reduce to 350°F. Continue baking 40-50 minutes until deeply golden.
11. Rest 30 minutes minimum before unmolding and slicing.

Understanding the Layer Order

The layering creates symmetry when sliced:

Top Crust
├── Eggs
├── Spinach (green)
├── Cheese (white)
├── Ham
├── PEPPERS (red center stripe)
├── Ham
├── Cheese (white)
├── Spinach (green)
└── Eggs
Bottom Crust

This mirrors around the center, creating the dramatic visual effect.

Recipe Tips

• Cool all fillings completely: Warm fillings will make pastry soggy.
• Squeeze spinach very dry: Any moisture will create steam and soggy layers.
• Soft scrambled eggs: Don’t overcook. They’ll cook more during baking.
• Don’t skip the vent hole: Steam must escape or pastry will burst.
• Rest before slicing: 30 minutes minimum. The layers need to set.
• Use a sharp knife: Clean cuts through the layers.

How To Roast Peppers

1. Char directly over gas flame or under broiler, turning until blackened all over.
2. Transfer to bowl, cover with plastic. Steam 10 minutes.
3. Peel under running water. Remove stem, seeds, and membranes.
4. Slice into strips. Pat dry.

Make-Ahead Strategy

• The day before: Prepare all filling components. Refrigerate separately.
• Morning of: Assemble the tourte in the pastry. Refrigerate up to 4 hours unbaked.
• Before serving: Bake and rest 30 minutes.
• Fully baked: Can be made several hours ahead. Serve at room temperature or rewarm gently.

Serving Suggestions

• Easter or Christmas brunch centerpiece
• Elegant dinner party first course
• Picnic or potluck (travels well)
• Light supper with green salad

Wine pairing: Sparkling wine, Champagne, or a crisp white like Pinot Grigio.

How To Store

• Refrigerator: Baked and cooled, wrapped, up to 3 days. Bring to room temperature or reheat gently at 300°F.
• Freezer: Not recommended. Pastry texture suffers.

Nutrition Facts

Per serving (1 slice):

• Calories: 420 kcal
• Protein: 19g
• Total Fat: 28g
• Saturated Fat: 12g
• Carbohydrates: 22g
• Fiber: 2g
• Sugar: 2g
• Sodium: 680mg
• Cholesterol: 210mg

FAQs

Source: Baking with Julia by Dorie Greenspan with Julia Child, featuring Chef Michel Richard

– Claire