Potato-Bacon Torte

Serves: 4 servings plus leftovers

Ingredients
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water

Directions
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy.
Drain on paper towel lined plate and set aside.
Crumble the bacon when cool to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer.
Turn off the heat and let steep for about 5 minutes.
Remove the thyme sprigs.
Remove the pie pan from the refrigerator.
Slice the potatoes in half lengthwise and then finely slice the potatoes.
Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full.
Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices.
(You may not use all the cream.)
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, about 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 cutting into wedges and serving.

Pie Crust:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Cut the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water.
Keep adding water until the dough just begins to gather into larger clumps.
Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk.
Let rest in the refrigerator for at least 30 minutes.
Remove 1 of the disks from the bag to a flour coated surface.
Using a rolling pin, roll the dough out to a 10-inch round.
Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
Yield: 2 (9-inch) pie crusts

Hello jglass
Appear as good
Can I use beef.
I do not eat pork
:rolleyes:
thanks
mream

Can you eat turkey bacon?

hi
I do not eat pork
And do not use derivatives
Eating chicken and lamb meat and fish
Only

Mama or one of the other more experienced cooks on here would be better to ask about a substitution. The recipe is from the Food Network. I saw their new host make it on her show and tried it at home. It was delish. The bacon is for flavor so I guess you could leave it out and try it. Since you eat chicken I thought you may also eat turkey bacon which is made from turkey with no pork in it at all. I used turkey bacon when I made it for us because I don't eat pork either. I have gallbladder problems. Turkey bacon is a bacon substitute. There is no pork in it.