Potato and Bacon Torte

***This is my take on Melissa D'Arabian's recipe from Food Network, I made it for a work party the other night and it was a hit!***

Crust:

2 1/4 cups flour
2 sticks butter, frozen or very cold, cut into cubes
1 tsp salt
8-10 TBSP ice water

Pulse flour, butter, and salt in food processor, when the consistency of wet sand, start adding water one tablespoon at a time. Until dough is formed. Divide into 2 halves, and wrap in plastic. Let refrigerate for at least 30 minutes.

Filling:

3/4 cup half & half
3 sprigs fresh thyme
1 clove garlic, slightly crushed to release flavor, but still whole to be able to scoop out
About 3 new red potatoes, sliced thin
1 zucchini, sliced thin
1/4 red onion, sliced thin
3 strips bacon, cut small and cooked until crisp
1/2 Gruyere cheese, shredded

Put half and half, thyme, and garlic in a saucepan, simmer while prepping the rest of the ingredients to allow time for the flavors to seep.

Roll out one of the discs of dough to fit a pie pan. 1 layer of potatoes, salt and pepper to taste, use some bacon, then a layer of zucchini and a few onion slices. Repeat until pie is full. Remove thyme and garlic from half and half. Pour over the veggies in the pie. Top with the shredded cheese.

Roll out second half of dough, top the pie, crimp the edges. Brush with egg wash. Make three slits for steam release.

Bake at 375 for 50-60 minutes.