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Potato-Bacon Torte by Melissa D'arabian Recipe

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Potato-Bacon Torte by Melissa D'arabian
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Ingredients
12
Count
Nutrition
689
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. For the Pie Crusts:.
  7. Put 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.
  8. Yield: 2 (9-inch) pie crusts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 689.06 Kcal (2885 kJ)
Calories from fat 446.21 Kcal
% Daily Value*
Total Fat 49.58g 76%
Cholesterol 109.35mg 36%
Sodium 656.65mg 27%
Potassium 154.26mg 3%
Total Carbs 49.96g 17%
Sugars 0.5g 2%
Dietary Fiber 2.74g 11%
Protein 11.22g 22%
Vitamin C 0.3mg 0%
Vitamin A 0.3mg 9%
Iron 2.1mg 12%
Calcium 90.1mg 9%
Amount Per 100 g
Calories 417.26 Kcal (1747 kJ)
Calories from fat 270.21 Kcal
% Daily Value*
Total Fat 30.02g 76%
Cholesterol 66.21mg 36%
Sodium 397.64mg 27%
Potassium 93.42mg 3%
Total Carbs 30.25g 17%
Sugars 0.3g 2%
Dietary Fiber 1.66g 11%
Protein 6.79g 22%
Vitamin C 0.2mg 0%
Vitamin A 0.2mg 9%
Iron 1.3mg 12%
Calcium 54.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.4
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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