Potato Bacon Torte Salate
8 portions
85mThis Italian-style savory pie will feed a small army with leftovers.
What you will need
3 medium Potatoes
4 oz. Gruyere Cheese
2 Pie Crusts
4 oz. Bacon
1 sprig Rosemary
1 cup Heavy Cream
Salt, as needed
1 Egg
(Nutritional facts 201 calories, 16.07 g fat, 8.15 g carbohydrates, 7.51 g protein, 132 mg cholesterol, 347 mg sodium)How to cook
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2
Preheat oven to 350°F
Preheat oven to 350°F.
3
Gather your ingredients.
4
Remove the rind from the gruyère. Grate the cheese.
5
Peel the potatoes.
6
Slice the potatoes into disks as thin as possible. Use a mandolin slicer if you have one available.
7
Chop up the bacon into strips, about 1/4" wide.
8
Pour the cream into a saucepan over medium-low heat.
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Add the sprig of rosemary. Bring the cream to a gentle simmer and let it simmer for a few minutes. Remove the rosemary and remove the cream from heat.
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Transfer the rosemary cream to a large mixing bowl.
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Whisk in the grated cheese.
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Add the egg and whisk to blend thoroughly.
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Toss in the potato slices. Try to separate the slices to coat them thoroughly in the cream.
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In a heavy pan over medium heat, cook the bacon until crispy.
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Spread the crispy bacon on a paper towel to catch some of the bacon grease.
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Add the crispy bacon to the potatoes and mix well.
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Drape one round of pie dough over a pie dish. Press the dough down into the dish and up against the sides.
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Spread the creamy bacon and potato mixture out in the pie dish.
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Top with the remaining round of pie dough. Pinch the top sheet against the bottom sheet at the rim of the pie dish.
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Slice around the rim of the pie dish to remove the dough that drapes over the edges.
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Crimp the sheets together by working around the edge of the crust with a fork.
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Slice a few holes in the top of the crust to allow steam to escape without damaging the crust.
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Bake for 30 minutes. Remove the pie from the oven and cover the top in aluminum foil. Bake for an additional 30 minutes.
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