tourte milanese… italian pizza style

How To Make tourte milanese… italian pizza style

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  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.
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  Gather your ingredients.
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  Mix the two cheeses together.
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  Place the Italian sausage in a sauté pan, over medium heat.
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  Break apart the sausage with a spatula, or wooden spoon, and cook through, about 7 to 10 minutes.
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  Drain on paper towels, thoroughly cool and reserve.
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  Butter the spring-form pan.
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  Chef’s Note: The butter will flavor the dish, and help to hold the puff pastry to the sides of the pan.
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  Take one sheet of the puff pastry and cut it into two pieces about 70% / 30%.
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  Take the larger of the sheets, and roll out on a floured surface.
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  Chef’s Note: It needs to be big enough to fill the bottom and up the sides of the spring-form pan.
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  Chef’s Tip: Put the other piece of puff Pastry into the fridge and keep cool.
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  Push the puff pastry into the spring form pan. Leave about a 1/2 inch overhang of the puff pastry.
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  Place a rack in the middle position, and preheat your oven to 350f (176c).
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  Add half of the ham
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  Add 1 tablespoon of pizza sauce, and spread evenly.
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  Add 1/4 cup of cheese.
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  Add the Italian sausage.
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  Add 1 tablespoon of pizza sauce.
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  Add the remainder of the sliced ham.
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  Add a 1/4 cup of cheese.
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  Fold the overlap of puff pastry over the top.
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  Brush with some egg wash.
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  Remove the other portion of puff pastry from the fridge and roll out on a lightly flour dusted surface.
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  Place over the top of the spring-form pan.
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  Use the heel of your hand to cut the dough around the pan.
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  Go around the edges, and push the top into the bottom dough.
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  Use a pairing knife to cut a steam hole in the center, and then make some decorations.
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  Chef’s Note: When making the decorations, don’t cut completely through the dough.
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  Brush the top with the egg wash.
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  Place into the preheated oven, and cook for about 70 to 90 minutes, or until the top is golden brown.
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  Remove from the oven, and allow it to rest on a cooling rack for 30 to 45 minutes.
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  Chef’s Note: If you cut into it now… it will fall apart.
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  Chef's Note: If you are going to do this in a traditional spring-form pan. Multiply the ingredients by 3.
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  Serve to your waiting guests while still warm. Enjoy.
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  Keep the faith, and keep cooking.
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