Okay, as far as I know there is not an “Italian” style to a Tourte Milanese… it’s French. But, I thought (and this is where I usually get into trouble), why not make this into a yummy pizza dish. That’s what happens when I have too much to drink.
I usually make my own puff pastry; however, for this go around, I’m using store-bought… Forgive me, I’m only human.
I switched out some of the “traditional” ingredients for Italian, and came up with this yummy puff pastry, deep-dish pizza…
Chef’s Note: As of late, I’ve been posting a lot of recipes (well, a lot for me). But, if my negotiations go smoothly, I’m going to be really busy for a while, and I guess I’m getting my cooking in now.
Gather your ingredients.
Mix the two cheeses together.
Place the Italian sausage in a sauté pan, over medium heat.
Break apart the sausage with a spatula, or wooden spoon, and cook through, about 7 to 10 minutes.
Drain on paper towels, thoroughly cool and reserve.
Butter the spring-form pan.
Chef’s Note: The butter will flavor the dish, and help to hold the puff pastry to the sides of the pan.
Take one sheet of the puff pastry and cut it into two pieces about 70% / 30%.
Take the larger of the sheets, and roll out on a floured surface.
Chef’s Note: It needs to be big enough to fill the bottom and up the sides of the spring-form pan.
Chef’s Tip: Put the other piece of puff Pastry into the fridge and keep cool.
Push the puff pastry into the spring form pan. Leave about a 1/2 inch overhang of the puff pastry.
Place a rack in the middle position, and preheat your oven to 350f (176c).
Add half of the ham
Add 1 tablespoon of pizza sauce, and spread evenly.
Add 1/4 cup of cheese.
Add the Italian sausage.
Add 1 tablespoon of pizza sauce.
Add the remainder of the sliced ham.
Add a 1/4 cup of cheese.
Fold the overlap of puff pastry over the top.
Brush with some egg wash.
Remove the other portion of puff pastry from the fridge and roll out on a lightly flour dusted surface.
Place over the top of the spring-form pan.
Use the heel of your hand to cut the dough around the pan.
Go around the edges, and push the top into the bottom dough.
Use a pairing knife to cut a steam hole in the center, and then make some decorations.
Chef’s Note: When making the decorations, don’t cut completely through the dough.
Brush the top with the egg wash.
Place into the preheated oven, and cook for about 70 to 90 minutes, or until the top is golden brown.
Remove from the oven, and allow it to rest on a cooling rack for 30 to 45 minutes.
Chef’s Note: If you cut into it now… it will fall apart.
Chef's Note: If you are going to do this in a traditional spring-form pan. Multiply the ingredients by 3.
Serve to your waiting guests while still warm. Enjoy.