Page 330 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Potato Sausage Pie

MAKES 1
(10- /25- )

, ’ . . .
A F . It’s also wonderfully delicious.
So why not give it a go? I’ve added a sprinkling of sausage to get
you motivated.

Pizza Dough (page 33), on 1 batch
a peel as directed
olive oil, divided 3 tablespoons 45 ml

heavy cream ½ cup 120 ml
unsalted butter 2 tablespoons 28 g

Parmesan cheese, grated ¼ cup 25 g
large Yukon gold potato,
peel left on and very thinly 1 15 g
sliced
andouille sausage, casing
removed, cut into ½-inch 1 link
(12-mm) pieces
minced fresh rosemary 1 teaspoon 2 g

Gruyère cheese, shredded 1 cup 120 g
salt and pepper to taste

1
. Preheat the oven to 425°F (220°C) and place a pizza stone on the
bottom rack. (See Note on page 33.)

2
. In small sauté pan, heat 2 tablespoons (30 ml) of the olive oil over
medium-low heat and add the onion and garlic. Sauté until they are
soft and caramelized. Set the pan aside.

3
. In a shallow pan, heat the cream, butter, and Parmesan until the
butter is melted. Add the potatoes and stir to coat them evenly with