Creamy potato and bacon all wrapped up in buttery pastry
This Potato and Bacon Torte is now officially my favourite pie to make. This is good. This is real good! And you HAVE to make this! Please!!! I have now made this countless times since I first discovered it on the Brown Eyed Baker’s blog. Thank you, BEB. And I have bored many people while explaining to them it’s virtues. Ok, only 2 people. My ever patient fiancé and my mum who I ask every time I see her “have you made it yet”. I don’t even need to explain anymore, she knows exactly what I’m talking about. And she keeps promising to give it a try. Well try to resist it now. Check it out.
This is the best creamy potatoes baked in the crispiest, butteriest pastry ever. And as the name suggests, the awesomeness doesn’t stop there. BACON!!!!! Anything with bacon has to be awesome. At least in my world it is. And as if all of that wasn’t enough, the recipe also calls for my favourite herb – Thyme. And, of course, you can’t forget the cheese. The original recipe calls for gruyere which I have used, but I’ve also used a good tasty cheddar as well and that is actually my preference.
I could eat this thing morning, noon and night. Umm, actually I’ve done that 🙂
This pastry recipe has become my go-to as well. It has never failed me once. It’s a very simple, no fuss recipe to make and somehow turns into this magical flaky, buttery crust that tastes like you’ve spent hours on it. The most important thing here is do not play with it too much. Use cold, cold butter and where the recipe says to just pull the dough together, literally just pull the dough together. Always refrigerate it for at least 1/2 an hour before rolling it out and don’t knead it or play with and it will be perfect. Also, it reheats like a dream.
Anyway, without further ado I give you Potato and Bacon Torte. Enjoy 🙂
- 230g unsalted butter, cubed and chilled
- 310g (2 ¼ cups) plain flour
- 1 teaspoon salt
- 6-7 tablespoons ice water **
- 150g bacon, chopped
- 3 medium potatoes (I use royal blue), peeled
- Salt & freshly ground black pepper
- ¼ cup grated cheddar cheese
- 2/3 cup thickened cream
- 4-5 sprigs fresh thyme, stalks removed
- 2 sprigs thyme, whole
- Salt & pepper
- 1 egg yolk, whisked with a splash of water
- Place the butter, flour and salt in a food processor and pulse a few times until it looks like wet sand. Add the water 1 tablespoon at a time and continue to just pulse between each addition until the mixture just starts clumping together. Turn the dough out onto a board and split in half. Gently, just pull the dough together and place each half into a separate plastic bag. Press each into a disk and refrigerate for at least half an hour.
- On a lightly floured work surface, roll out one half of the dough to about 4mm thick and gently place it into a 9 inch pie tin. Place the tin in the fridge.
- Preheat the oven to 190C.
- In a frypan, cook the bacon bits until just crispy. Set aside.
- In a small saucepan, heat the cream and whole thyme sprigs until just starting to steam. Don't boil. Set aside and let it steep for about 5 minutes before removing the thyme sprigs.
- Slice the potato very thinly.
- Take the pie tin from the fridge. Place a single layer of potato slices on the pastry case. It's best to work in a circle, just overlapping each one. Season with salt and pepper. Sprinkle a quarter of the bacon and thyme leaves. Repeat to do a second layer. After the second layer, spoon over half of the heated cream and cheese. Do a third and fourth layer of potato, seasoning, bacon and thyme. Then top with the rest of the cream and cheese.
- Roll out the second portion of pastry dough and lay over the top of the pie. Crimp together the edges all the way round to seal the pie. Brush all over lightly with the egg wash and use a knife to poke three small holes in the top for steam to escape.
- Place in the oven for 50 minutes. The top should be nice and golden. If you notice the edges getting too dark too early, wrap the edges in foil until the cooking time is up.
- Allow to sit for 10 minutes before slicing (this helps it to hold it's shape when you serve it up).
- ** I use an Australian standard 20ml tablespoon