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…
1Chef’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.
2Gather your ingredients.
3Mix the two cheeses together.
4Place the Italian sausage in a sauté pan, over medium heat.
5Break apart the sausage with a spatula, or wooden spoon, and cook through, about 7 to 10 minutes.
6Drain on paper towels, thoroughly cool and reserve.
7Butter the spring-form pan.
8Chef’s Note: The butter will flavor the dish, and help to hold the puff pastry to the sides of the pan.
9Take one sheet of the puff pastry and cut it into two pieces about 70% / 30%.
10Take the larger of the sheets, and roll out on a floured surface.
11Chef’s Note: It needs to be big enough to fill the bottom and up the sides of the spring-form pan.
12Chef’s Tip: Put the other piece of puff Pastry into the fridge and keep cool.
13Push the puff pastry into the spring form pan. Leave about a 1/2 inch overhang of the puff pastry.
14Place a rack in the middle position, and preheat your oven to 350f (176c).
15Add half of the ham
16Add 1 tablespoon of pizza sauce, and spread evenly.
17Add 1/4 cup of cheese.
18Add the Italian sausage.
19Add 1 tablespoon of pizza sauce.
20Add the remainder of the sliced ham.
21Add a 1/4 cup of cheese.
22Fold the overlap of puff pastry over the top.
23Brush with some egg wash.
24Remove the other portion of puff pastry from the fridge and roll out on a lightly flour dusted surface.
25Place over the top of the spring-form pan.
26Use the heel of your hand to cut the dough around the pan.
27Go around the edges, and push the top into the bottom dough.
28Use a pairing knife to cut a steam hole in the center, and then make some decorations.
29Chef’s Note: When making the decorations, don’t cut completely through the dough.
30Brush the top with the egg wash.
31Place into the preheated oven, and cook for about 70 to 90 minutes, or until the top is golden brown.
32Remove from the oven, and allow it to rest on a cooling rack for 30 to 45 minutes.
33Chef’s Note: If you cut into it now… it will fall apart.
34Chef's Note: If you are going to do this in a traditional spring-form pan. Multiply the ingredients by 3.
35Serve to your waiting guests while still warm. Enjoy.