You may be asking yourself, what’s a torte? Isn’t it normally a cake? Well, yes. A very rich cake. My sister makes an extremely decadent Black Forest Cherry Torte for special occasions, and that’s generally what one thinks of in regards to a torte. But I’d argue that this Bacon-Potato Torte can be called exactly that, because even though it’s savory, it’s incredibly rich.
This week’s Sunday Supper theme is Root Vegetables, and this Torte is a perfect example of how simple potatoes can be classed-up. For one, you add bacon, which no matter what anyone else says, makes everything that much tastier. For another, the pie crust is made with butter. Which also makes everything better. And finally, there’s cream drizzled over the potatoes and bacon. Pure luxury.
Last year, when visiting with family, my mom gave me a cookbook that had this recipe in it, and I immediately book-marked it. It’s simple to put together, but it tastes like a million bucks.
And it being just bacon and sliced potatoes, you can serve it for any meal. We ate it for supper one evening, then the following morning, I had a slice for breakfast. Fruit would be a great accompaniment to make this a brunch dish, or salad or green beans if you’re having it for dinner. And since it’s served either warm or at room temperature, you can make it ahead of time!
- 2 C all-purpose flour
- ½ tsp. kosher salt
- ⅔ unsalted butter, chilled and cut into cubes
- ¼ C cold water
- 2-3 Russet potatoes
- salt and pepper, to taste
- ½ tsp. ground tarragon
- 4 slices bacon, cut in half
- ½ C heavy cream
- Preheat the oven to 375 degrees F.
- Place the flour, salt, and butter in the bowl of a food processor fitted with the blade attachment. Pulse several times, until the mixture resembles coarse crumbs. Scrape down the sides of the bowl. With the processor running, slowly add the water. Once the water has been added, stop the machine and scrape down the sides. Pulse 4-6 times, or until most of the mixture has been moistened by the water.
- Using clean hands, carefully squeeze the mixture into larger clumps, then place onto a lightly floured surface. Form into a ball, then divide in half. Refrigerate one half. Roll out the other half into a 12-inch circle. Carefully place into the bottom of a 9-inch deep dish pie plate. Set aside.
- Peel the potatoes, and cut each in half lengthwise. Slice into pieces ⅛-inch thick (you can use a knife or a mandoline for this).
- Place a third of the potatoes on the pie crust, overlapping if necessary, to completely cover the bottom. Season with salt and pepper, and a third of the tarragon. Repeat the layers and seasoning two more times.
- Lay the bacon slices over top of the final potato layer, and drizzle the cream over the top, allowing it to seep through the layers.
- Remove the other half of the pie crust dough, and place on a lightly floured surface. Roll out into a 10-inch circle, then carefully place on top of the pie. Trim the bottom crust as necessary, then pinch the crusts together to seal. Crimp as desired.
- Bake the torte for 1 hour, covering with foil if the crusts begins browning too quickly.
- Remove and cool on a wire rack for 30 minutes before slicing and serving.
Recipe Source: Ten Dollar Dinners
Check out the other recipes from the Sunday Supper crew:
- Chipotle Sweet Potato Chips from Momma’s Meals
- Golden Beet Chips with Sea Salt from Sunday Supper Movement
- Roasted Beet Hummus from And She Cooks
- Roasted Root Vegetable Salad with Cranberry Vinaigrette from Nik Snacks
- Roasted Parsnip, Carrot and Garlic Soup from Rants From My Crazy Kitchen
- Roasted Sweet Potato Soup from Magnolia Days
- Root Vegetable Soup with Herb Croutons from An Appealing Plan
- Waffled Carrot Latkes from A Kitchen Hoor’s Adventures
- Carrot Cake Baked Oatmeal from Hezzi-D’s Books and Cooks
- Carrot Cake Smoothie from Brunch-n-Bites
- Carrot Cake Waffles from Alida’s Kitchen
- Sweet Potato Biscuits with Beetroot Orange Marmalade from Dad Whats 4 Dinner
- Sweet Potato Biscuit and Sausage Gravy Skillet Bake from The Texan New Yorker
- Bacon-Potato Torte from Tramplingrose
- Beef & Root Vegetable Hand Pastries from Gate to Plate
- Beet, Blue Cheese and Bacon Pizza from Caroline’s Cooking
- Beet Pesto from Sew You Think You Can Cook
- Celery Root, Apple and Gorgonzola Flat Bread Pizza from Simply Healthy Family
- Hearty Stew Hand Pies from The TipToe Fairy
- Roasted Root Vegetable Panzanella Salad from The Chef Next Door
- Root Vegetable and Beef Flatbread from Family Foodie
- Roasted Vegetable Borscht from The Crumby Cupcake
- Shepherd’s Pie Loaded Baked Potatoes from Cupcakes & Kale Chips
- Skillet Breakfast Potatoes from Life Tastes Good
- Sweet Potato Pancakes from Our Good Life
- Turnip Rutabaga and Root Veggie Beef Stew from Cindy’s Recipes and Writings
- Wild Rice Vegetable Bake from Wholistic Woman
- Baked Potato Wedges with Parmesan and Garlic from Bobbi’s Kozy Kitchen
- Beet, Greens and Goat Cheese Gratin from Monica’s Table
- Boxty (Irish Potato Pancakes) from Curious Cuisiniere
- Browned Butter Braised Baby Turnips from Food Lust People Love
- Caprese Twice Baked Potatoes from Seduction in the Kitchen
- Carrot Ribbon and Orange Salad from Pies and Plots
- Celery Root Gratin with Horseradish Cream from The Wimpy Vegetarian
- Italian Roasted Rosemary and Garlic Potatoes from La Bella Vita Cucina
- Gogoma Jorim (Korean Soy-braised Sweet Potatoes) from kimchi MOM
- Honey Dijon Roasted Carrots from Renee’s Kitchen Adventures
- Jicama Home Fries from Casa de Crews
- Lemon Thyme Au Gratin Potatoes from Vintage Kitty
- Moroccan Harissa Potatoes from Palatable Pastime
- Roasted Balsamic Carrots from Confessions of a Cooking Diva
- Roasted Root Vegetable Farro from Cooking Chat
- Roasted Rosemary Potatoes (with make-ahead tip) from Meal Planning Magic
- Root Vegetable Mash from Feeding Big and more
- Rooty Dauphinoise from Jane’s Adventures in Dinner
- Smashed Potatoes from Taste And See
- Smoked Sausage Potato Casserole from Kitchen Gidget
- Spicy Carrots & Potatoes from Sweet Mornings
- Sweet Potato Shoestring Fries from Grumpy’s Honeybunch
- Winter Salad with Fennel, Apples, Goat Cheese and Radishes from Delaware Girl Eats
- Best Ever Carrot Cake from Fantastical Sharing of Recipes
- Carrot Cake Cheesecake from Angels Home Sweet Homestead
- Carrot Cake Whoopie Pies from That Skinny Chick Can Bake
- Carrot Cookies from The Freshman Cook
- Chocolate Carrot & Squash Muffins from What Smells So Good?
- Homemade Carrot Cake from Cosmopolitan Cornbread
- Iced Beet Cake from Beauty and the Beets
- Gluten Free Carrot Cake from Real Food Real Deals
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