1 lb. puff pastry
1 tbsp. oil
1 tbsp. butter
1 lb. fresh spinach, blanched & well drained
2 garlic cloves, minced
1/4 - 1/2 tsp. nutmeg
Salt & freshly ground pepper
2 lg. red peppers, cut into 1" pieces & blanched

OMELETS:

5 eggs
2 tsp. chopped chives
2 tsp. chopped parsley
1 tsp. chopped tarragon or 1/2 tsp. dried tarragon
Salt
2 tbsp. (1/4 stick) butter
8 oz. Swiss cheese, thinly sliced
8 oz. thinly sliced smoked turkey
1 egg, beaten

Lightly grease 8" 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" 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" 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. 6 to 8 servings.