-
1
For the Crust, use a food processor and begin with half of the flour in the bowl.
-
2
Add 2-3 Tbsp butter and 2-3 Tbsp ice water.
-
3
Pulse to obtain a pebble-like texture (approximately 8-10 2 second pulses).
-
4
Continue to add butter and ice water, alternating and pulsing between each set until all butter is used.
-
5
Separate dough into two equal balls.
-
6
Place each dough ball between two sheets of waxed paper and roll out into a circle an inch or so larger than the pie dish to be used for baking.
-
7
Place both sheets of dough in the fridge for approximately 30 minutes to fully chill.
-
8
After dough has chilled, pull off waxed paper and form to baking dish.
-
9
Set second sheet of dough in the fridge until the torte is constructed.
-
10
For the filling, preheat oven to 375.
-
11
Heat large skillet to medium/medium high heat.
-
12
Add oil to skillet.
-
13
Once oil is hot, add diced/minced veggies to skillet.
-
14
Sprinkle liberally with Creole and Cajun seasoning.
-
15
Once onions begin to become transparent, add crawfish and continue to heat until water has cooked from the bottom of the pan.
-
16
Place cream and thyme in small pot over low/medium low heat until heated through.
-
17
While veggies/crawfish mixture is cooking, begin layering sweet potatoes in the bottom of the dough lined pie dish.
-
18
First, layer the sweet potato, leaving no gaps but not stacking more than two slices.
-
19
Second, layer the white potato, following the same directions as for the sweet potato.
-
20
After creating a layer of each potato, pour cream mixture over potatoes.
-
21
Evenly distribute crawfish/veggie mixture over potatoes.
-
22
Evenly cover crawfish mixture with shredded cheese.
-
23
Place second sheet of dough on top, sealing the edges and cutting vents in top of dough.
-
24
Brush egg wash over crust top.
-
25
Bake in oven for 45 minutes, until golden brown and potatoes are soft.
