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1
Make the crust: Pulse the butter, flour and fine salt in a food processor until the mixture looks like wet sand.
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2
Add 8 to 10 tablespoons ice water, 1 tablespoon at a time, pulsing after each addition, until the dough just begins to clump together.
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3
Divide the dough between 2 resealable plastic bags and pat into disks.
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4
Refrigerate at least 30 minutes.
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5
Roll out 1 disk of dough into a 10-inch round on a floured surface.
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6
Fit the dough into a 9-inch pie plate and refrigerate.
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7
Make the filling: Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat until crisp; drain on paper towels.
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8
Let cool, then crumble.
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9
Bring the cream and thyme sprigs to a bare simmer in a saucepan over low heat.
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10
Remove from the heat; let steep 5 minutes.
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11
Remove the thyme.
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12
Slice the potatoes in half lengthwise, then thinly slice crosswise.
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13
Remove the pie plate from the refrigerator.
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14
Add a layer of potato slices over the dough in a circular pattern, overlapping; season with kosher salt and pepper and sprinkle with about one-quarter of the bacon.
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15
Continue layering until the pan is nearly full.
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16
Top evenly with the gruyere.
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17
Gently pour the cream over the torte, allowing it to seep down between the potato slices.
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18
Roll out the remaining disk of dough into a 10-inch round on a floured surface.
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19
Lay the dough over the filling; press the edges of the 2 crusts together and crimp them closed.
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20
Beat the egg yolk with a splash of water and brush on the top crust.
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21
With a sharp knife, cut a few slits in the center of the crust to let steam escape.
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22
Put the torte on a baking sheet and bake until the crust is browned and the potatoes are cooked through, 50 minutes to 1 hour.
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23
(Cover the edges with foil if they brown too quickly.)
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24
Let rest at least 15 minutes before cutting into wedges.
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25
Top with thyme leaves.
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26
Photograph by James Baigrie
