Potato & Bacon Torte

I love, love, love this recipe. A flaky pie crust, creamy potatoes & applewood smoked bacon. What's not to love?





To begin, you will need to prepare the dough for the pie crust. In a food processor, combine 2 1/4 cup Flour and 1 teaspoon Salt.


Cut up 2 sticks of cold, unsalted Butter.


Drop the butter into the flour, and "cut" it in with the processor until it is a crumbly mixture.


Now slowly drizzle in 8-10 Tablespoons of cold water, while the processor is running, until the dough sticks together.
Then divide the dough in half, and shape it into two disks. Wrap them in plastic wrap, and put them in your fridge.


Preheat your oven to 375 degrees.

Now cook up 5 slices of "Thick Cut" Applewood-Smoked Bacon.


Slice up some Gold or Red potatoes. The number of potatoes you need will be determined by their size. You'll need 4 cups of sliced potatoes.


And then chop up your Bacon.


And now grate up some Gruyere Cheese. You will need about 1 cup.


Get out one of your dough disks and roll it out.


Place your dough into a 9 inch Deep Dish Pie Dish.


Cover it back up with plastic wrap and stick it back in your fridge.

In a small saucepan, pour in 1 cup Half & Half.


Add 1 teaspoon Thyme


Next, add some salt & pepper, and 1 Tablespoon Corn Starch.


Whisk it all together.


Over medium low heat, bring the liquid to a gentle simmer, and let it simmer about 5 minutes, stirring continually. Remove from heat.

Now in your pie dish, layer half of your potatoes, then half of the bacon and finally half of the cheese.


Repeat with the other half.


Now pour the cream mixture over the top.


Doesn't that look yummy already?


Roll out your other portion of dough, and lay it over the top. Begin rolling and pinching the two layers together. This doesn't have to be gorgeous, it is a bit rustic.


In a small dish, whisk together an egg yolk and a teaspoon of water. Brush it over the top.


With a sharp knife, cut a 2 inch slit in the center.


Bake this in your oven for 1 hour, 10 minutes.

Allow it to cool 10-15 minutes before cutting into wedges. Mmmmmmm.


Enjoy!



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Potato Bacon Torte
by Conni Smith

Crust:
2 1/4 c Flour
1 tsp Salt
2 sticks (1 cup) col, unsalted Butter
8-10 Tablespoons cold water

Filling:
4 cups sliced Potatoes (Red or Gold)
5 sliced thick-cut Applewood-Smoke Bacon
1 cup grated Gruyere Cheese
1 cup Half & Half
1 teaspoon Thyme
Salt & Pepper
1 Tablespoon Corn Starch
1 egg yolk
1 teaspoon water

To prepare crust dough, combine the flour & salt. Cut in the butter until crumbly. Add in enough water for the dough to stick together.
Divide dough in half, and shape into two disks. Wrap in plastic wrap and place in fridge.
Heat oven to 375 degrees.
Cook bacon, drain on paper towels.
Slice your potatoes, chop your bacon, and grate your cheese.
Roll one of your dough disks out, and place in a 9 inch deep dish pie plate.
Cover it with plastic wrap and place it back in the fridge.
In a small saucepan, combine half & half, thyme, salt & pepper and corn starch. Whisk together. Over medium low heat, bring to a gentle simmer. Simmer 5 minutes, stirring continually. Remove from heat.
Layer 1/2 of the potatoes in your pie dish. Top with half of the bacon, and then half of the cheese. Repeat with remaining potatoes, bacon and cheese.
Pour the cream mixture over the top of the filling.
Roll out your second dough disk, and cover the filling.
Roll and pinch together the two dough layers.
Whisk together the egg yolk and water. Brush all over the top of the crust.
Cut a 2 inch slit in the center with a sharp knife.
Bake 1 hour, 10 minutes.
Cool 10-15 minutes before serving.

Enjoy!

Printable Doc: Potato Bacon Torte