This 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.
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.
Make 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.