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!

Yield: 8-10

Bacon-Potato Torte #SundaySupper

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Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

For the Crust:

• 2 C all-purpose flour
• 1/2 tsp. kosher salt
• 2/3 unsalted butter, chilled and cut into cubes
• 1/4 C cold water

For the Filling:

• 2-3 Russet potatoes
• salt and pepper, to taste
• 1/2 tsp. ground tarragon
• 4 slices bacon, cut in half
• 1/2 C heavy cream

Instructions

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 1/8-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.

Notes

*Cooking time does not include cooling timebr]
Recipe Source: [Ten Dollar Dinners

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