Potato-Bacon Torte
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 sprigs
Thyme (fresh)2 cup
Heavy Cream3 medium
Baking Potatoes (peeled)1 tsp
Salt1 cup
Gruyere Cheese (grated)2.25 cups
All-Purpose FlourDirections:
1
Crumble the bacon when cool to the touch
2
Watch how to make this recipe
3
Preheat the oven to 375 degrees F
4
In a skillet over medium heat, cook the bacon until just crispy
5
Drain on paper towel lined plate and set aside
6
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer
7
Turn off the heat and let steep for about 5 minutes
8
Remove the thyme sprigs
9
Remove the pie pan from the refrigerator
10
Slice the potatoes in half lengthwise and then finely slice the potatoes
11
Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon
12
Continue layering until the pie pan is nearly full
13
Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices
14
(You may not use all the cream
15
) Roll out the remaining disk of refrigerated dough
16
Cover the pie with the dough and crimp the edges closed
17
Brush the top and edges of the crust with egg wash
18
Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet
19
Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes
20
If the crust edges get too brown, cover them with some strips of aluminum foil
21
Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving
22
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand
23
Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water
24
Keep adding water until the dough just begins to gather into larger clumps
25
Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk
26
Let rest in the refrigerator for at least 30 minutes
27
Remove 1 of the disks from the bag to a flour coated surface
28
Using a rolling pin, roll the dough out to a 10-inch round
29
Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients