2 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon fine salt
For the filling-
4 strips bacon
1 cup heavy cream
3 sprigs thyme, plus leaves for topping (optional)
3 medium baking potatoes, peeled
Kosher salt and freshly ground pepper
1/4 cup grated gruyere cheese
1 large egg yolk
Instructions
Make the crust- Pulse the butter, flour and fine
salt in a food processor until the mixture looks
like wet sand. 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.
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.
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. Let cool, then
crumble.
Bring the cream and thyme sprigs to a bare simmer
in a saucepan over low heat. Remove from the heat;
let steep 5 minutes. Remove the thyme.
Slice the potatoes in half lengthwise, then thinly
slice crosswise. 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.
Roll out the remaining disk of dough into a 10-
inch round on a floured surface. 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. 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.) Let rest at least 15 minutes before
cutting into wedges. Top with thyme leaves.
Originally Submitted
8/11/2013
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