Guest Chef Wednesday! Melissa’s Potato Bacon Pie: Tourte Auax Pommes de Terre: A Taste of France

eiffel_tower_paris_france_europe-wallpaper-1920x1200.jpgThis French tourte is a slice of heaven! Packed with potatoes, bacon (jambon) and cream—how could it not? Refrigerated pie dough may be used when you’re in a pinch, but this Pate Brisee style crust is well worth the extra time and little effort. Experience a little taste of France with each and every bite! Serve with a crisp side salad and a tall stem of Chenin Blanc.p1040862 copy.jpg


For the crust:

  • 2 sticks cold unsalted butter, cubed
  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon fine salt

For the filling:

  • 7 strips bacon, cooked crisp & chopped
  • 1 cup heavy cream
  • 1 small onion, sliced thin (optional)
  • 3 sprigs thyme, plus leaves for topping (optional)
  • 3 medium baking potatoes, peeled
  • Kosher salt and freshly ground pepper
  • 1/2 cup grated gruyere cheese
  • 1 large egg yolk


Make the crust aka Pate Brisee

  • Pulse the butter, flour and fine salt in a food processor until the mixture looks like wet sand.
  • Add 8 to 10 tablespoons ice water, 1 tablespoon at a time, pulsing after each addition, until the dough just begins to clump together.
  • Divide the dough between 2 resealable plastic bags and pat into disks.
  • Refrigerate at least 30 minutes.
  • Roll out 1 disk of dough into a 10-inch round on a floured surface.
  • Fit the dough into a 9-inch pie plate and refrigerate.

ob_07b2e6_img-0717.JPGMake the filling:

  • Preheat the oven to 375 degrees
  • Cook the bacon in a skillet over medium heat until crisp; drain on paper towels. Let cool, then crumble.
  • Bring the cream and thyme sprigs to a bare simmer in a saucepan over low heat. Remove from the heat; let steep 5 minutes. Remove the thyme.
  • Slice the potatoes and onions (if using) in half lengthwise, then thinly slice crosswise. Remove the pie plate from the refrigerator.
  • Add a layer of potato and onion slices over the dough in a circular pattern, overlapping;
  • Season with kosher salt and pepper and sprinkle with about one-quarter of the bacon.
  • Continue layering until the pan is nearly full.
  • Top evenly with the gruyere.
  • Gently pour the cream over the torte, allowing it to seep down between the potato slices.
  • Roll out the remaining disk of dough into a 10-inch round on a floured surface.
  • Lay the dough over the filling; press the edges of the 2 crusts together and crimp them closed.
  • Beat the egg yolk with a splash of water and brush on the top crust.
  • With a sharp knife, cut a few slits in the center of the crust to let steam escape.
  • Put the tourte on a baking sheet and bake until the crust is browned and the potatoes are cooked through, 50 minutes to 1 hour. (Cover the edges with foil if they brown too quickly.)
  • Let rest at least 15 minutes before cutting into wedges. Slice & top with thyme leaves.
    Melissa’s French Potato Bacon Pie “Tourte Auax Pommes de Terre” 



14 Comments Add yours

  1. Jasmine S. says:

    That crust looks perfect!

    Liked by 1 person

    1. Thanks so much, Jasmine! I wish we could take full credit, but it was the egg wash that stole the show 🙂

      Liked by 1 person

  2. Osyth says:

    Oh! Good! Lord! That looks amazing …. and certainly Frenchified. You might to look at a Tarte Flambé (Alsaçe Lorraine) as an appetizeree version. This, make no mistake I will make and bring to yoru coronation 😉


    1. haha, Osyth! I will do just as you say! A smaller version sounds less damaging to the hips–unless of course we eat 4 😉 Oh, how I would love to cook with my French friend & experience her nuances of cooking! Thanks so much! ♥

      Liked by 1 person

  3. koolaidmoms says:

    Amazing! I can feel my arteries clogging by looking at the picture but wishing I could have a huge slice! Yummmm!

    Liked by 1 person

    1. haha, Marci! It was fabulous! Thanks a bunch! xoxo

      Liked by 1 person

  4. Frances 🌺 says:

    Now this is a pie!!!! Yum 😋

    Liked by 1 person

    1. Aww! Thanks, Frances!

      Liked by 1 person

  5. Oh my goodness, that looks incredible! Wow Lana!

    Liked by 1 person

    1. Thanks, Kathryn! Isn’t she pretty?? The egg wash did the trick 🙂 xoxo

      Liked by 1 person

  6. You have instantly made me hungry Lana ! This is divine 🙂

    Liked by 1 person

    1. haha, Lynne! It truly is wonderful–bite after creamy bite! Thanks so much, my friend! ♥


  7. That is gorgeous Lana!

    Liked by 1 person

    1. Thanks, Lynn! The egg wash did all of the work 😉 Well.some of it! lol!


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