3 Reviews

I had high hopes for this, and it looked beautiful coming out of the oven. However, the bottom pastry was completely soggy (even using a glass pie plate, which is supposed to be better for crisper crusts). Maybe this would be better if it was baked immediately rather than refrigerated. As it was, it would have been much better to leave the bottom crust out. The filling was very good.

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lucy k. March 27, 2005

I was up until 2:00 am Christmas Eve (after the Carol Service and wrapping presents!) putting this together. I cut back on the potatoes a bit, but otherwise followed this recipe exactly. Yes, it is time consuming to put together, but it was fabulous! Everyone enjoyed it so much it will become a Christmas tradition. We only ate half on Christmas day, but the next day I popped it in the microwave on half power just long enough to warm it, sliced it, and took it in the car (with plenty of napkins and paper towels) to eat while we traveled to relatives. It was still delicious.

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Souzette January 06, 2005

this recipe appeared in an issue of Taste of Home magazine about 3 years ago. I have made it several times. Yes, it is a bit time consuming and yes it is sensational. I have served this for dinner with a salad on the side and it makes a very satisfying meal. I have also substituted different fillings such as spinich and swiss cheese with portobello mushrooms , or asparagus and tomatoes with havarti. The possibilities are endless! If any of you cybercooks out there are looking for something different, do yourself a favor and try this recipe. You wont be disappointed.

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spice diva October 31, 2003
Brunch Omelet Torte