Potato Bacon Torte
 Source Brown Eyed Baker Recipe Added: 8/18/2013
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For the pie crust, put flour and salt in a food processor and pulse briefly to combine. Add the butter and pulse 5-10 times until the mixture resembles coarse crumbs. Add the water, 1 Tbsp at a time, pulsing briefly after each addition. Continue adding water until the dough just begins to gather in large clumps. Divide the dough into 2 equal amounts, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes. Remove one of the disks and place on a floured surface. Using a rolling pin, roll the dough out to a 10-inch circle. Gently lift the dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
Preheat oven to 375°F. Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise, and then thinly slice into half moons. Working in circles, arrange the potato slices in the pie crust to cover the bottom. Season with salt and pepper, and crumble one piece of the bacon over the potatoes. Repeat the layers three more times. The pan should be nearly full. Top with the shredded cheese. Whisk the dried thyme into the cream and slowly pour the cream around and over the entire pie, allowing it to seep down between the potato slices. Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. 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. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before serving. |
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