Potato-Bacon Torte

Name: Potato-Bacon Torte
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 4 strips bacon; 3 mediums baking potatoes, peeled; 1 large egg yolk; 532 milliliters all-purpose flour, plus more for dusting; 59 milliliters grated gruyere cheese; 237 milliliters heavy cream; 6 servings Kosher salt and freshly ground pepper; 1 teaspoon fine salt; 3 sprigs thyme, plus leaves for topping (optional); 2 sticks cold unsalted butter, cubed

One portion of this dish contains approximately 12g of protein, 54g of fat, and a total of 756 calories. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up bacon, flour, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 15 minutes.

Instructions

Make the crust: Pulse the butter, flour and fine salt in a food processor until the mixture looks like wet sand.

Ingredients you will need

Fine Salt

Butter

Crust

All Purpose Flour

Equipment you will use

Food Processor

Add 8 to 10 tablespoons ice water, 1 tablespoon at a time, pulsing after each addition, until the dough just begins to clump together. Divide the dough between 2 resealable plastic bags and pat into disks. Refrigerate at least 30 minutes.

Ingredients you will need

Water

Dough

Equipment you will use

Ziploc Bags

Roll out 1 disk of dough into a 10-inch round on a floured surface. Fit the dough into a 9-inch pie plate and refrigerate.

Ingredients you will need

Dough

Roll

Make the filling: Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat until crisp; drain on paper towels.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Frying Pan

Oven

Let cool, then crumble.

Bring the cream and thyme sprigs to a bare simmer in a saucepan over low heat.

Ingredients you will need

Fresh Thyme

Cream

Equipment you will use

Sauce Pan

Remove from the heat; let steep 5 minutes.

Remove the thyme.

Ingredients you will need

Thyme

Slice the potatoes in half lengthwise, then thinly slice crosswise.

Ingredients you will need

Potato

Remove the pie plate from the refrigerator.

Add a layer of potato slices over the dough in a circular pattern, overlapping; season with kosher salt and pepper and sprinkle with about one-quarter of the bacon. Continue layering until the pan is nearly full. Top evenly with the gruyere. Gently pour the cream over the torte, allowing it to seep down between the potato slices.

Ingredients you will need

Salt And Pepper

Gruyere

Potato

Bacon

Cream

Dough

Equipment you will use

Frying Pan

Roll out the remaining disk of dough into a 10-inch round on a floured surface.

Ingredients you will need

Dough

Roll

Lay the dough over the filling; press the edges of the 2 crusts together and crimp them closed. Beat the egg yolk with a splash of water and brush on the top crust. With a sharp knife, cut a few slits in the center of the crust to let steam escape.

Ingredients you will need

Egg Yolk

Crust

Dough

Water

Equipment you will use

Knife

Put the torte on a baking sheet and bake until the crust is browned and the potatoes are cooked through, 50 minutes to 1 hour. (Cover the edges with foil if they brown too quickly.)

Ingredients you will need

Potato

Crust

Equipment you will use

Baking Sheet