Potato-Bacon Torte

https://app.nutriversity.com/recipe/view/288/potato-bacon-torte

Amt Measure Ingredient Cal Carb Pro Fat GI
2 - 1/4cupall purpose white flourall purpose white flour1023.88581162575
1teaspoonsaltsalt00000
2stickbutter without saltbutter without salt1620.41816500
3/8cup + 3 tablespoonwaterwater00000
1poundrusset potatoesrusset potatoes44038948595
3/4teaspoonsaltsalt00000
1 - 1/2teaspoonblack pepperblack pepper8.79110
1/2tablespoondried tarragondried tarragon2.72110
4slicebaconbacon82.3124550
1/2cupheavy whipping creamheavy whipping cream2077520027
1/4cupheavy whipping creamheavy whipping cream103.53210027
Totals: 3512 Calories Balance: 36-6-58 3488.4 1270 205 2037 81

This recipe makes 8 slices

You should have the entire recipe.

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This recipe isMake Whole

Active Time: 30 minutes

Total Time: 150 minutes

Credit to Melissa d'Arabian in her cookbook "Ten Dollar Dinners"

To make the dough (ahead of time):
Combine the flour and the larger amount of salt in the bowl of a food processor.

Cut the butter into small cubes and process for about six seconds.

Add the water, one tablespoon at a time, pulsing between additions.

Divide the dough between two ziplock bags, pound flat, and leave in the refrigerator (at least an hour, overnight is better).

To assemble the Torte:
Preheat the oven to 375 degrees.

Dust a work surface with some flour, and roll one of the bags of dough from the night before into a disk.

Fit the dough along the bottom of a 9-inch pie plate.

Peel your russet potatoes, cut them in half lengthwise, and then thinly slice halves into half moon shapes.

Mix the remaining salt along with the pepper and tarragon to make a spice mix.

Arranging the potato slices in the pie plate, rounded edges out, until the entire bottom surface is covered.

Sprinkle 1/3 of the spice mix on top of the potatoes. Repeat layering potatoes and sprinkling spice mix until all potatoes and spice is used, you should have about three layers.

Cut the strips of bacon in half, and then lay them over the top of the potatoes. Drizzle the larger amount of of heavy cream over everything.

Roll the other bag of dough from the night before into a disk, and place it on top of the torte. Press down on the edges with your thumb and another finger to crimp the edges.

Use a knife to make several slits in the top of the crust. Brush the remaining cream onto the top of the crust.

Bake the torte for one hour, or until the crust is golden brown.

Allow the torte to cool for 30 minutes before slicing.